Mayan Cole Sauce (the one on the right), from The Whole Chile Pepper Book, by Dave DeWitt and Nancy Gerlach. This is very good, familiar and not quite. It uses only pre-Columbian ingredients, so no onion or garlic here. This gets a 4.
Monday, November 5, 2018
New recipe, November 5, 2018
Mayan Cole Sauce (the one on the right), from The Whole Chile Pepper Book, by Dave DeWitt and Nancy Gerlach. This is very good, familiar and not quite. It uses only pre-Columbian ingredients, so no onion or garlic here. This gets a 4.
Sunday, November 4, 2018
New recipe, November 4, 2018
Chilled Shrimp and Scallops in Spicy Tomatillo Sauce from the August 2018 Food and Wine. Do not be intimidated by the habaneros—the finished dish is spicy but not excessive, and just marvelous flavors. This gets a 5!
New recipes, November 3, 2018
Two marvelous salsas that make use of our huge abundance of tomatillos: Fresh Tomatillo Salsa from the May 2013 Food and Wine (the green one) and Roasted Tomatillo Salsa with Chipotle and Arbol Chiles, adapted by JJ Goode from Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking by Roberto Santibaez. Both are amazing, with layers and layers of flavors. They both get 5s.
Friday, November 2, 2018
New recipe, November 2, 2018
Aleppo Spiced Meatball Salad from the October 2018 Cooking Light. We used lamb in place of beef. This is delicious, we give it a 5.
New recipe, November 1, 2018
The B'Luring cocktail from http://la-story.com/2015/01/blure-wild-hibiscus-create-phenom-drinks-12-drinks-of-christmas-day-13-bonus/.
This is pleasant and interesting, it gets a 4
New recipe, October 31, 2018
Mediterranean Chicken and Quinoa Stew from the November 2018 Cooking Light. This was pleasant, not outstanding, we give it a 3.
New recipe, October 30, 2018
It looks simple, but pasta with The Best Ever Oven Roasted Tomato Sauce (https://www.theslowroasteditalian.com/2011/06/oven-roasted-tomato-sauce.html?m=1) is pretty spectacular. We give the sauce a 4
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