This stew recipe includes a small amount of salted beef, another holdover from "the old days," when that was the only way to ship beef, and it is an ingredient found in almost all the recipes for this stew. The usual meat for the Stoba is kid (goat or cabrito), but we have substituted lamb. If you have a source for goat, try it because it is delicious. The annatto oil is commonly called ruku.
This recipe combines a marinade, an injected marinade, and a stovetop smoker to create smoked pork chops that equal what comes out of the offset smoker in warmer months. Leave the cover slightly open until a light smoke develops (about 10 minutes or so) then slide the cover completely closed and smoke the chops for 30 minutes while preheating the oven to 400 degrees F. Serve with garlic mashed potatoes and sautéed green beans. Note: This recipe requires advance preparation.
There's nothing quite like prime rib, especially slow-roasted and lightly smoked with apple wood and mesquite to add another layer of flavor. This recipe combines a dry rub for the meat and pan drippings that makes a great au jus. If you like, the roast could be dry-aged in the refrigerator to enhance the flavor and tenderness even more. Age the beef for up to a week by placing it, uncovered, on a wire rack over a drip pan in the refrigerator. When ready to prepare the roast, trim off any dried pieces and rinse the roast under cold water. Take into account that the roast will lose 10 to 15 percent of its weight during aging, so purchase a larger roast than usual.
The roast should have a moderately thick layer of white fat over the meat. Trim off the fat cap to about 1/4-inch thickness, but don't trim all the fat. That's what imparts a marvelous flavor to the meat and helps retain moisture as it cooks. Have your butcher cut the bones from the roast and re-attach them for easier carving. Serve with horseradish cream sauce, pan drippings, sautéed green beans with caraway and twice-baked potato. Note: This recipe requires advance preparation.
This is a shocking dessert if there ever was one, with the sharp flavors of the pepper tequila and black pepper strangely complementing the sweetness of the strawberries. Only a truly daring chilehead would serve this over chile-infused icecream.
This dish is wrapped in banana leaves, which give it a subtle, earthy flavor. Serve the dish with plain corn tamales, fresh corn tortillas or rice. It takes a bit of effort, but it produces enough for a party, so make this dish for a special occasion.
This is the sweet heat dessert that perfectly finished the shrimp dish at Cuvée. Chef Dean says that you can use lemon, lime, or grapefruit, juice, or a combination. I’ll bet you could use orange juice if you wished.