Chipotle Black Bean Pasta with a White Wine Tequila Sauce

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First things first, My Camera is Back!!! My Camera is back!!!! I hope that you can tell the quality difference and that you are as happy as I am!!!
Ok on the to recipe….. (too silly…)
I made this thinking that my very picky husband would love the flavors and go crazy for it!  Little did I know that when I so lovingly purchased all the ingredients and planned his welcome home dinner that he had filmed at a pig farm……. Turns out the Micro Brew that he was filming donates all their used Mash (the left over grain from beer brewing) to a local piglet farm.  This farm does not  grow pigs to maturity for slaughter.  They just raise piglets to be sold to grow to be slaughtered by a different farmer.   So he spent all day last Friday with these adorable little piglets and what do I do when he gets home?  I feed him pig.
Now mind you pig is normally one of his most favorite meats of all time.  Need anyone mention the word Bacon around a man….. we all know the answer to that.
So I thought I was doing an amazing meal for my absent husband.   Wrong!  Now mind you this meal is AMAZING, just not to someone who just loved on some little cute piglets!

3-4 thin cut pork chops
1 package ranch dressing mix
1 tsp ground cumin
1 package black bean tagliatelle Here is the site to purchase Pappardelle’s
2 tsp minced garlic
1 Hatch Chile diced how to roast hatch chiles or 1  4oz can green chiles
1/2 cup chopped fresh cilantro
3tbs butter
1/2 cup white wine
2tbs tequila
juice of one lime
1 cup heavy cream

Place pork chops in a large zip loc bag empty contents of ranch dressing mix and 1tsp of cumin in bag and toss to coat.  Chill for 30 min. 
Heat oven to 350
In a hot non stick pan (no oil) sear pork chops on both sides

Place browned pork chops in a baking dish and bake for 10-15 min depending on the thickness.  Meanwhile, boil salted water and cook the tagliatelle, drain and rinse with cool water to stop the cooking process, reserve.  To make the sauce: In a sauce pan saute the minced garlic, the hatch chile, cilantro, and butter till combined and creamy. 
Add the wine and tequila and bring to a boil, reduce to a simmer for 10 min.
Make sure the wine you use is the wine you serve with the meal. And ahead an have a glass while you are cooking.  You deserve it!
  Add the heavy cream and heat through.  Add the pasta to the pan that you browned the pork in to absorb that flavor and pour the sauce in and bring to a boil.
On a large serving platter plate the Tagliatelle and place your pork chops on top. Serve and relish in the compliments and oohs and aahhs… unless your husband has just been to a piglet farm…..
Did anyone catch the Monty Python reference????

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About the plaid and paisley kitchen

I am just like you, a modern woman juggling life, family, work, and always struggling to find time to work on my hobbies. As the wife of a very picky eater with very definitive likes and dislikes, (Mostly misconceptions of what something may taste like.) I can honestly say that every recipe on here is “Stevie Approved!” I am the Great-Granddaughter of German immigrants and I learned to cook in my mother’s and grandmother’s kitchens. As I grew and gained experience in my own kitchen I took the lessons I learned and branched out and started new traditions mixed with Old World styling. I was raised by a very artistic and talented mother, and if I inherited just a tad of her abilities then I consider myself very lucky. In primary and secondary schooling I was always heavily involved in art and drama. I still have a great passion for the theater. I think that a household should have a healthy dose of dramatic flair. I feel that food should be prepared with quality and fresh ingredients, and that meals should be served with love. I believe a home should be comfortable and beautiful at the same time, and that an organized home is a happy home!

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