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According to the waiters at Sanamluang, this noodle dish is named for the restaurant’s former parking attendant whose authoritarian ways were legendary. Any kind of mixed meat can be used, although to stay true to form requires leftover roast duck, beef meatballs and squid.
From Michael Castleman's The Healing Herbs, this is an alternative to menthol or other warming oils designed to help bruising.
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.
'This rub is good for any beef or pork that is heading to the smoker. Store it in a covered container for up to 4 weeks.'
There's nothing like a spiced cider to get you ready to beg for candy. If you can find hard cider, you can eliminate the brandy here; if not, use non-alcoholic cider plus the brandy. Serve with a cinnamon stick in each cup if you want.
This recipe features a 2011 Scovie Grand Prize Winner: Saucy Mama Creamy Horseradish by Barhyte Foods. Order it here.
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.
To “mull” a beverage is to heat it with other ingredients to impart a
flavor. We mulled over several formulas before choosing this one with
its pungent punch.
Here’s a great rub to use on meats that will be smoked or grilled. Since anchos are sold in fairly pliable condition, place them in the oven on low heat until they are brittle.
Here's a great rub to use on meats which will be smoked or grilled.
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