Bringin Costa Rica Back


Them other sauces don’t know how to act… YUP!

Man. JT needs to come out with another album. Soon.

I just finished reading The Girl Who Played with Fire. If there is one thing comparable to finding the perfect bite, it’s finding a book I can’t put down. I love movies, but prefer to read first and form my own vision of each character and their world. I realize that typically results in a disappointing movie, but there is a lot to be said when I come home from Costa Rica and instead of turning on the tv and catching up with my dvr, I cuddle on the couch and bury myself in a book. (Yes, in addition to make-everything-from-scratch syndrome, I also suffer from can’t-put-a-book-down syndrome.)

With that said, I also made a killer chicken broth while reading. There is something all too enjoyable about not even peeling an onion; just cutting the tear jerker in half and throwing it in a stock pot brings me a sense of satisfaction I can’t quite describe. Recipe to come soon.

Also, last week, I retrieved some Costa Rican Lizano from my saucy smuggler. (I would have had it a month ago but the bottle is well over 3 oz.  Thanks to idiots who have resorted to using commercial planes as weapons, I can’t carry on a bottle of sauce!) Don’t let the word ‘salsa’ on that beautiful bottle fool you. It’s a sweet blend of somethin that makes this dish pop. By the end of our trip I was trying to figure out just how I was going to eat breakfast without this divine condiment.

Costa Rican Gallo Pinto


1 tbsp vegetable oil

1/2 onion, chopped

1/4 cup tri color peppers, chopped (I used frozen)

1 clove garlic, minced

1 can black beans, drained and rinsed

1/2 cup beef broth

2 tbsp Worcestershire sauce

1 tsp cumin

2 cups brown rice, cooked (You don’t have to use brown, I just have that on hand always.)


Lizano Sauce


Heat the vegetable oil on medium heat. Add onions and peppers. Cook until translucent. Add garlic and cook another 3 minutes, stirring frequently. Add beans, broth, Worcestershire and cumin. Cover, reduce heat to low and let simmer for 10 minutes.

Salt, pepper, cilantro and lizano to taste with rice. Easy Peasy.


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