Black Bean Torta with Chipotle Mayo

This is another recipe adapted from one in Thug Kitchen.  I have mentioned before that I love black beans which is why I was inspired to try out this recipe.  I was also interested in the coconut chipotle mayo which is absolutely delicious and compliments the sandwich very well.  My husband liked the mayo so much he put it on a roast beef sandwich because there was plenty leftover.  Having a great bread to eat these on and ripe tomatoes and avocados goes without saying, but just makes the whole experience better.

Coconut Chipotle Mayo
1/2 cup coconut milk
3 tablespoons chipotle Tabasco sauce
2 tablespoons olive oil
1 tablespoon ground chia seeds
1/2 teaspoons lemon juice
1/2 teaspoon garlic powder
pinch of salt

Black Bean Sandwiches

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, finely diced

1 1/2 tablespoons chili powder

1/2 teaspoon cumin

2 15 oz. cans black beans, drained and rinsed (for spice I sometimes will use black beans with jalapenos)

1 1/2 cups vegetable stock

juice of 1 lime

salt to taste

Additional Ingredients:
4 crusty rolls

lettuce

tomatoes

avocado

To make the mayo:  Put all the ingredients into a blender and mix until well combined, about 1 minute.  Taste to see if it is spicy enough.  Add more hot sauce to taste.  Pour into a small bowl and refrigerate until the sandwiches are ready.

Heat the olive oil in a medium pot over medium heat.  When the oil is hot, add the onions and saute until the onions are golden brown, about 5-6 minutes.  Add the garlic, chili powder and cumin and cook for 1 minute.  Add the beans and broth and stir everything together.  Bring to a simmer and then turn down heat to low to keep the mixture simmering.  When the mixture has thickened, use an immersion blender and blend it together.  It should be the consistency of guacamole.  Add the lime juice.  Taste then add salt to taste.  Adjust any flavorings.

To assemble, take a roll and on one side add the coconut chipotle mayo.  One the other side add the black beans.  Add lettuce, tomatoes and avocado.  Put the sandwich together.

Broiled Cod with Tarragon Mayo

This is another very simple recipe from the book Keepers.  My husband and I were trying out some fish recipes to eat during the winter months.  In mild weather, we both prefer to grill fish, but I wanted to switch it up to find a recipe that would work with different types of fish and be a winner every time.  Unfortunately, I am not much a fan of broiled cod fish as that was the fish I used in this recipe.  However, the broiling technique was wonderful as well as the tarragon mayo.  I have seldom used tarragon, but as I planted in my yard this year, I hope to have more experiments with tarragon next summer when it is big enough to use and not kill the plant.

Broiled Cod with Tarragon Mayo
1/4 cup mayonnaise (either self made or I like Hellman's)
3 teaspoons whole grain mustard (also great to use your own homemade mustard)
2 springs of tarragon, leaves removed and chopped
2 garlic cloves, minced
salt and pepper
1 pound cod fillet
olive oil
Lemon for serving

Preheat the broiler with the rack about 5 inches away from the broiler.  Place a cast iron pan on the rack to heat as the oven is heating.  Heat until very hot (5 minutes in an already warm oven or as the oven heats).  In the meantime, mix together mayonnaise, mustard, tarragon and garlic.  Season with salt and pepper to taste.  Lightly coat the cod in the olive oil, season with salt and pepper.  Cover the up facing side with the mayo mixture.  Transfer the mayo-covered fish to the hot cast iron skillet.  Broil until the fish is just cooked throughout and the mayo mixture is a light brown.  Remove from oven and serve with lemon wedges.  I added a spinach salad to have some greens with the fish and make it a lighter meal.