June 23, 2024

This weekend's south of the border foodie fun chez Stas: baked chayotes rellenos (pic 1) and yellow rice with peas (pix 2-4). The color of the latter, as you can see, comes from achiote seeds, which you drop in hot oil for a minute or less until the oil turns a rich golden red color, then discard. They don't add any significant flavor, but the dish sure is purty. (NB: Not one to be bound by borders, I used edamames instead of peas because that's what there was at hand, and I threw in some corn because, well, it was at hand.) Not pictured: the main course, a turkey chili that is really tasty but not much to look at. 😋