This traditional Mexican sausage is often scrambled with eggs or served with huevos rancheros (this chapter) for breakfast. Unlike other sausages, it is usually not placed in a casing but rather served loose or formed into patties. Only a small amount of chorizo is used in this recipe, so freeze the rest in small amounts. Top the scrambled eggs with New Mexico Red Chile Sauce . Serve this with Red Homefries for Breakfast and Refried Beans of Choice . Note: This recipe requires advance preparation
Here is a quick and easy way to make a versatile chile oil that can be used in stir-fry, as a salad dressing, or as a spicy topping for all grilled meats. Sichuan pepper (fagara) are the spicy seeds from a native bush. Eliminate the Sichuan pepper if you can’t find it.
This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we'll forget the rules. Three varieties of pepper are recommended, but it works just fine with just coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors. Also, experiment by using brown, red, or rose peppercorns. Wrap the black peppercorns in a cloth and crush them in a mortar with a pestle. Grinding them in a peppermill makes the pepper too fine.
Leg of lamb is a classic holiday meal but with the availability of lamb year-round it is becoming more and more common on the dinner table. A whole lamb leg is too large for mast families so the leg is usually cut into two sections: the lean shank half and the tenderer (but bonier) sirloin half. Lamb shoulder which is less tender and less expensive could be substituted. This recipe requires advance preparation to allow the lamb to marinate overnight.
From Antonio Heras-Duran and Cindy Castillo, who took Dave and Mary Jane on a chiltepin tour of Sonora, comes this regional specialty. These enchiladas are not the same as those served north of the border. The main differences are the use of freshly made, thick corn tortillas and the fact that the enchiladas are not baked. We dined on these enchiladas one night in Tucson as they were prepared by Cindy, who is well-versed in Sonoran cookery.
Here is our recipe for a typically Southern sausage made with ground pork and lamb. For this recipe you will need a meat grinder with a sausage funnel, a tube that fits over the end of the grinder for filling sausage casings. You can also use a mixer such as KitchenAid, which has a sausage stuffer attachment. When stuffing, fill the casings until the sausage segments are about 4 inches long, then twist the casing and tie the sausages off with string. Then cut the casing off with scissors. Serve the links on buns with raw onions and barbecue sauce along with a macaroni salad and baked beans.
This is an all-purpose filling that is used here in a to make a breakfast meal wrapped in a warm flour tortilla, but it is also great as a filling in taco shells. In fact, the eggs taste great all by themselves. Whichever way you eat them, they make great breakfast sandwiches.
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.
The technique of soaking a food in a liquid to flavor it—or in the case of meats, to tenderize the cut—was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.