Mexican Kitchen Read Part 1 Last month’s column contained recipes and historical background on the turkey. This Mexican native, found on holiday tables all over the country, adapts well to the local seasonings and cooking techniques of several regions. November’s recipes were from the states of Chihuahua and Yucatan, which, although quite far apart in […]
Continue ReadingThis is a bright, beautiful spring dish. Roasted baby vegetables are a perfect accompaniment, along with a full bodied red wine. Ingredients 6 large cloves garlic, peeled ½ teaspoon black peppercorns, crushed 1 cup dried jamaica 4 cups water 2 sprigs fresh rosemary 1 bay laurel leaf 2 tablespoons sugar 1 leg of lamb, 6-8 […]
Continue ReadingIngredients: 1 4 – 5 lb. pork ham 6 slices sandwich ham, chopped 6 slice bacon, chopped 6 cgarlic cloves 10 black peppercorns 2 or 3 C. vinegar salt to taste 1/2 C. oil 3 C. water or as needed Preparation: With a large tined fork, pierce the ham and in each hole place a […]
Continue ReadingThis beef stew, the main course of our cooking class’s feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students in charge of this dish prepared, is essential. Ingredients for beef stock 1 lb. beef ribs 2 lb. boneless stewing beef […]
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