Traditionally served at Easter time, cabrito (young goat or kid) is sometimes smoked in a pit in the ground, but this recipe is far easier. To find kid, ask an independent butcher or locate a goat ranch in your area. There really is no substitute except, of course, a young sheep.
Although it’s easy to prepare and extremely tasty, believe me, this ain’t your grandmother’s cheese ball. Although this type of appetizer has graced party tables for years, this one will soon become a new favorite. I use pecans because they are so plentiful here, but substitute walnuts or almonds if you prefer.
Serve this more northern version of the Mexican drink as a chaser to straight tequila in a glass rimmed with salt. Sip the tequila, then the sangrita, then suck on a lime slice. Repeat the procedure as often as you dare! Or, mix the tequila into the sangrita.
The attitude comes from the green chiles--they definitely add the spice and heat for this otherwise ordinary dish. I like to stuff a small wedge of jalapeño Monterey jack cheese into the center of the pepper just before it’s finished cooking. That adds even more "attitude"!
Puttanesca, or the prostitute's pasta, was so named because it's so quick and easy to make that working ladies could prepare it between clients. This is a favorite summer entree of mine because it takes advantage of fresh vine-ripened tomatoes.