This is an exotic tasting butter that can be used on bread or crackers during a pre-meal appetizer to give your dinner party something the guests will be talking about for days to come.
Read MorePork Roast Rub
This pork rub is for a 2.5 lb roast, if you are working with a larger piece of pork, you need to increase the recipe. I use this rub when roasting or smoking pork, and it works just as well with ribs. It you make …
Read MoreChicken Rice Soup
This is a French soup recipe using all fresh ingredients that will take some time to make, but is worth the effort. While the recipe calls for a who stewing hen, I’m a fan of white meat so usually use thigh pieces – bone in and skin on, which is important for taste and texture.
Read MoreCuban Style Aioli
This Aioli recipe is a Cuban style that I use as a spread on my Cubano sandwiches. If you are unfamiliar with Aioli’s, they’re a mayonnaise based sauce that are used as spreads in sandwiches and for topping things like French Fries or baked potatoes.
Read MoreCuban Pork Rub
This is a nice pork rub that I use when making Cubano sandwiches. I also use it when smoking pork and have even used it while smoking a chicken or ribs.
Read MoreCubano Sandwich
To do this right, you have to spend a lot of time preparing the ingredients, days in fact. But it will be worth the effort. To start with, I serve my Cubanos on Ciabatta bread that I make myself since I don’t have access to a high quality bakery. And make the pork using a Cuban pork Rub
Read MoreOld Fashion Rice Pudding
Sometime the simplest deserts are the best and this is one my Mom used to make for me when I was kid. It takes about an hour to bake and compared to most deserts, is not all that high in sugar.
Read MoreGreen Chili Tamales
Green chili tamales is a uniquely New Mexican cuisine. All other regions claiming this recipe are pirates – I’m looking at you Texas and Colorado.
Read MoreRed Chili Tamales
New Mexico red chili tamales is a complicated recipe, but not that hard once you get the hang of it. If you’re not willing to cook with lard, stop now, there’s no such thing as tamales not made with lard.
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