R. M. Dolin – Page 57 – An Engineer's Perspective

Cubano 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

Old 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.

Green 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.

Red 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.

Fried Rice

Fried rice gets a bad rap for being unhealthy, but look at the list of fresh ingredients and tell me what’s unhealthy. Okay, for pedantics there’s bacon and sesame oil, but they don’t know anything about fine dining anyway, so who cares what they think.

Dijon Caper Sauce

This is a nice sauce to server over sliced steak, like a flank steak, but also works well with chicken and even ham.

Flat Iron Steak with Charred Scallion Sauce

While the steak is very tasty, what makes it even more special is the scallion sauce, which I highly recommend making extra. I like cooking this on a flat-iron made from cast-iron.

Grilled Chicken with Bourbon Marinade

This recipe using a bourbon marinade to flavor boneless, skinless chicken thighs prior to grilling. While perfect for wood heated grilling, the flavor comes through well enough to make gas grilled chicken tasty.

Bourbon Marinade

This marinaded is great for chicken but can also be used to marinade pork

Birria Quesa Tacos

This dish comes from the Jalisco region of Mexico and while time consuming, it’s worth the effort. If you are familiar with making Beef Bourguignon, Birria is similar only instead of using a bouquet of French herbs you base the consomé on an array of chiles and spices.