Meal/Course - Side Dish
The combination of sharp mustard and rich, mellow pure maple syrup creates a unique flavor for these juicy bone-in pork chops. Be sure not to overcook the chops or they will become tough and chewy. Use an instant-read thermometer for perfectly cooked chops. Note: This recipe requires advance preparation.
"Legume" may be the general term for beans, but this stew is a hearty mix of marinated beef and vegetables. All the ingredients can be found at any supermarket, but the combination of habanero chiles, thyme and allspice gives this dish the exotic flavor of the Caribbean. Serve it over mounds of rice or with hunks of crusty bread to mop up the spiced broth. Note: this recipe requires advance preparation.
I thought that these noodles would go well with the short ribs. If you are making them a day ahead of time, store them in the refrigerator.
Find a butcher with pork bellies (a Chinese butcher probably has them on-hand; if not ask your butcher to order one for you). The ones I purchased from my purveyor had the rind (skin) removed and weighed about 11 pounds. I trimmed off some of the excess fat and cut the belly into four pieces about 2 3/4 pounds (or so) each. The trimmed pork fat makes great cracklings! Read more about making bacon in Mike Stines' article here.
The "horn" in this salad is actually a roasted poblano chile. The stuffing is a zesty mixture that is both rich and refreshing, with a contrast of textures. Serve it with a Mexican meal. From the article Exotic & Spicy Salads.
This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.
For this recipe, you could use fresh beets and prepared horseradish, but by making your own horseradish you can control the heat level. Canned beets make this a breeze to prepare.
These pickled jicama sticks are easy to prepare and the basic recipe can be used for a variety of tender cooked vegetables such as green beans, carrots, and asparagus. They can be eaten as early as 24 hours after marinating, and they will keep for up to 3 weeks in the refrigerator.
NOTE: This recipe requires advance preparation.
This is one of my favorite stir-frys because it is very quick and simple to prepare. To vary the dish I sometimes add fresh pineapple chunks, bell pepper, and/or green New Mexico chiles.
This recipe uses a lot of cheese, but it’s worth it. It is a very attractive ball for a party. Serve with a variety of crackers. Feel free to use chile cheddar and chile cream cheese to make this cheese ball hotter.
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