This is a variation of a recipe Mike Kerslake developed to use for chicken. Here, he uses pheasant. But any game bird, chicken or a small turkey would work as well. The brine helps keep the meat from drying out when cooking. In the glaze, Kerslake used morita chiles, which are red chipotles that are smoked less that the typical dark brown variety. Note: This recipe requires advance preparation.
This recipe and others can be found in the following article:
European sailors in the 1700s called this “midshipman's butter” because they liked to spread it on hardtack biscuits. It's a great vegan substitute for mayonnaise because it has no eggs in it, and you can also use it as a sandwich spread, a condiment for grilled meats, or as a dip for veggies or chips. From the article Avocado Madness!
This recipe combines three Native American crops: squash, corn, and chile. Although we don’t know for sure, my theory is that the Cerén villagers would have known how to use green chile. I have taken the liberty of substituting New Mexican chiles for the small Cerénean chiles, making a milder dish. The villagers, of course, would not have used butter, milk, or cheese, but rather fat and water flavored with palm fruits.
Just about any filling can be wrapped in a flour tortilla and become a burrito, one of the most popular of the Mexican sandwiches. The breakfast burrito has been made popular in this country by a number of fast food restaurants, but none are as tasty as this one. So start your day with this spicy, south of the border, "tortilla sandwich."
This recipe was originally demonstrated on a Disc-It outdoor grill (think of a propane-powered wok on steroids), but you can grill these burgers as well. Read more about the Disc-It and burgers in Mark Masker's article here.
"The Herb Queen" Maryon Marsh is a native of England who lectures on growing organic herbs and peppers. She offers this wonderful recipe for shrimp that is as colorful as it is delicious. It makes a beautiful presentation, perfect for company.