Brother Pedro Alvarez, a monk in his mid-twenties from Mexico, introduced his favorite dish to the monks at Saint John’s. Brother Pedro lived in a Russian Orthodox monastery in Mexico City before relocating to central Minnesota. But this isn’t a recipe he learned at the monastery; he learned it from his grandmother.
As is the case with recipes that travel, this tinga reflects not only its Mexican origins but also its current home in Minnesota. Tinga is typically slow-cooked, shredded meat—anything from beef to pork to chicken—layered with the flavors of chiles, onions, garlic, and tomatoes. Brother Pedro replaced the chicken with wild turkey from central Minnesota. None of the monks hunt, but they do welcome the bounty donated to them from hunters in the area. The honey is the monastery’s own and gives the dish a sweetness that provides the perfect counterpoint to the chiles. Tinga is comforting in the winter and fun for a summertime barbecue, too. Brother Pedro’s advice is to “take it slowly, let the house fill with the smoky aroma. It will bring everyone to the table.”
If tomorrow was my last day on earth, I’d request a fresh piece of focaccia dunked in a vat of Scoty’s marinara for my last meal.
I wanted to call this recipe "Zuppa di Ceci con Pomodori," but my copy editor insisted that it be in English. But doesn't it sound better in Italian? For optimum flavor, use dried beans to make this hearty dish. However, the beans do require overnight soaking before being cooked, so in a pinch you can use canned garbanzos. Orzo is a small, rice-shaped pasta that lends itself well to this soup, but feel free to substitute any pasta you happen to have on hand.
Rick: Though most people really love meatballs, many versions never hit the top of my list. Until I tasted these meatballs, that is. The sauce may look like everyday marinara, but its taste is brightened with the flavors of cumin, parsley and good paprika, which is why I go back for bite after bite. When we learned to make these meatballs (called ketfu in Morocco) with Bouchra in Marrakech, she told us she sometimes cracks eggs into the sauce to poach alongside the meatballs. I haven't tried that yet, but I can just imagine how delicious the sauce would taste with the poached yolk stirred into it. I'm particularly fond of these meatballs made with lamb.