Now wouldn't you think, when planning an outdoor meal during what is typically the hottest week of the summer, the only thing you'd need to worry about is... the possibility of storms... uncomfortably high humidity... mosquitoes? Nope... it instead happened to be unseasonably cool temperatures and an extremely, brisk breeze that gave us a windchill... in July!... that we had to contend with while dining al fresco on the patio yesterday evening.
We braved strong winds and temps in the 50's; some of us wrapping up in blankets. We could have easily migrated indoors. But those of us from Minnesota, a state that in its weather history has reported snow every month but July, are just stubborn. It's summer, gosh darn-it! And we're going to experience it outdoors no matter what! I'm sure the distant relatives we were entertaining from farther south, and weren't dressed for October-like weather, wondered what the heck was wrong with us.
I served Banana-Bean Dip with blue corn chips before our meal, and it warmed us up a bit with the kick of Chorizo sausage and green chiles. I've made this dip for many years; a recipe from a long-ago New York Times Magazine article. It's also a great accompaniment to grilled Iowa pork chops!
• 2 Chorizo sausages,chopped or about 1/2 lb. bulk Chorizo sausage
• 1 onion, chopped
• 2 cloves of garlic, chopped
• half of a 4-ounce can of chopped green chili peppers
• 1/2 cup tomato sauce
• 1 can black beans, rinsed and drained
• 4 ripe bananas
1. Saute' sausage for 5 minutes. Add onion and cook until soft, about 5 minutes. Add the garlic, chilies and tomato sauce and cook another 5 minutes. Add mashed beans and mashed bananas.
2. Add water to thin the mix, if desired. Cover and cook over low heat for 5 minutes and serve warm with tortilla chips. Dip is also excellent served along with grilled Iowa pork chops.
TAKE a LOOK: