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Enchiladas prepared with mole sauce and Mexican asadero cheese, also called queso blanco, are as exotic as they are tasty. This is also a great way to utilize leftover turkey. Enchiladas are not difficult to prepare--in fact they are quite easy. The trick is to have everything organized and ready to go before assembling the enchiladas.

Mongolian Asian Noodle Salad


This salad makes an excellent first course or a spicy accompaniment to any Chinese meal, meatless or not. This is a very basic recipe can add whatever ingredients you desire such as blanched Chinese pea pods.
This recipe is a great lunch salad.

This recipe and others can be found in the following article:

Making Thailand's "Chile Water"

Story and Photos by Austin Bush

 

Nam phrik kapi is probably the most well known nam phrik in Thailand. As the name suggests, it is made with kapi, a salted and fermented paste of fine shrimp known as khoei and is always served with fresh and/or parboiled vegetables, as well as egg-battered deep-fried vegetables, as described below. The amount of ingredients listed below for the nam phrik are largely for reference; a Thai chef would virtually never use measuring instruments to cook, and a dish is usually made to taste, keeping in mind a desired balance of the four tastes: sour, spicy, salty and sweet. 

This recipe and others can be found in the following article:

Making Thailand's "Chile Water"

Story and Photos by Austin Bush

 

 

This recipe and others can be found in the following article:

Making Thailand's "Chile Water"

Story and Photos by Austin Bush

This is the most basic form of the family of spicy relishes known as nam phrik in Thailand. Nam plaa phrik is spooned over one's rice to spice up bland food, much the way salt is used in the west. 

My youngest daughter recently visited Tibet and Nepal. She came back with this recipe that I’ve modified a bit. Traditionally, Sukuti is prepared with a dried meat, almost like a jerky. This recipe could also be prepared with beef or buffalo although beef is never eaten in Nepal. This recipe requires advanced preparation to allow the meat to marinate.
'This basic salad can be changed by using a different salsa to dress the noodles. Try a commercial peanut-based salsa. If your salsa is too thick, thin it with a little oil or vinegar.'
Ophelia’s chiles rellenos are the best on the island. They are almost always gone by mid-lunch, so don’t wait! The tomato sauce can be prepared one day in advance.

Terry Stinnett, a barbecuer who lives about 10 miles from Owensboro, has been cooking mutton at church benefits for more than 20 years.

“The church’s men’s club cooks four to six times a year,” he explains. “Once of these fundraisers consists of 500 to 1,000 pounds of mutton, 300 to 500 whole chickens and 300 to 500 gallons of burgoo.”

Terry is also a certified barbecue judge for the Kansas City Barbeque Society and travels to 15 to 20 competitions a year. He usually competes in a handful of barbecue competitions each year.

“We cook the meat over an open cinder block pit,” he notes. “Logs of hickory for flavor, oak for heat and sassafras for flavor are alternated in the bottom and the fire is about four feet from the meat. It will cook about 12 to 14 hours. As it is cooked, it’s turned every hour. The finish dip or sauce is applied about two hours before the meat is done.”

The open pits are dug four feet into the ground and are about 20 feet in length and 54 inches wide, he said. Large heavy screens are laid atop the cinder blocks to hold the meat.

Here’s his recipe for mutton mop, to be applied during the last 2 hours of cooking. It’s been scaled down from the original 3-gallon batch.

 

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