These meatballs fall into a class of tapas called "cosas de picar." Named after the picks that the picadors use during a bull fight, the term refers to those tapas that are served with toothpicks. In Spain, they would be made with minced meat, but since ground meats are more readily available, I use a combination of ground pork and beef. Traditionally these are made with paprika, but since I like my foods a little more spicy, I also add ground cayenne.
Originally published in the Alice Bay Cookbook by Julie Wilkinson Rousseau, this recipe is a favorite with Alaska fishermen. It offers a simple and delicious way to serve salmon at a backyard barbecue.
Although new to many people, these colorful beans date back to the ancient, cliff-dwelling Anasazi Indians. Slightly sweeter than pinto beans, they also tend to hold their shape better when cooked. If not available, substitute pinto beans in this recipe.
The "colorado" here refers to the red color of the chile rather than the state of the same name. These potatoes are commonly served in place of hash browns at breakfast as well as at lunch and dinner. They are especially tasty when made with new potatoes because of their creamy texture and taste. Substitute chopped green New Mexico chile for Papas con Chile Verde. If using new potatoes, double the number of potatoes.