This recipe was served at the Spoon River Charcuterie in Charlotte, North Carolina. At Spoon River, John Wysor, says, "We smoke our own bacon and chicken, and we make about five kinds of chorizo, including a chorizo borracho, made with Jose Cuervo Tequila, that we use in this dish. Any flavorful Mexican-style sausage will be wonderful, however, and smoked turkey can be used in place of the chicken."
Blue Corn, native to the Southwest, gives these tamales a distinctive, nutty taste. Make them smaller than an entree tamale and serve as a side dish in place of a vegetable. This recipe is taken from Just North of the Border, by Dave DeWitt and Nancy Gerlach. Prima Publishing, 1992.
The lemon juice, the fruit, and the spiciness of the chile adds a real flavor dimension to this South African ground meat dish. I have no idea where the recipe title came from. Serve this dish with the rice and a fruit salad.
Created by Bruce Hiebert, owner of eastern Washington’s Patit Creek Restaurant, this mild, celery-based sauce fits Alaska salmon perfectly. It is famous in Cordova, Alaska where it was used by the Copper River
Fishermen’s Co-op at its annual barbecue. A long simmer time gives the sauce its melting flavor and smooth consistency, so start it about two hours before you are ready to grill.
An elegant presentation but easy to prepare even in the dead of winter…A perfectly roasted chicken, tender and juicy, with crispy skin makes a wonderful Sunday dinner when accompanied with roasted garlic mashed potatoes and a green vegetable or tossed salad.
This thick and hearty stew from Durango, one of the northern states, is another Mexican dish that closely resembles chili con carne. A very similar recipe, carne guisada, is given by Jim Peyton in his book, El Norte: The Cuisine of Northern Mexico. We use pork in our version, but beef (or even shredded beef) can be used.