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.
Originally published in the Alice Bay Cookbook by Julie Wilkinson Rousseau, this recipe is a favorite with Alaska fishermen. It offers a simple and delicious way to serve salmon at a backyard barbecue.
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.
In northern Mexico, the chiles, tomatoes, and onions are grilled before making Salsa Cruda, so why not substitute some fried vegetables? Separately frying the ingredients and flavoring with cilantro keeps this from being a pasta sauce. Serve this with chips or as a topping for grilled meat, poultry, or fish.