Cuisine - American
A remake of a classic early English horseradish sauce, this pungent condiment is perfect for rare roast beef or steak, smoked salmon, and any fried or baked fish dish. Make it just before you are ready to serve the meal.
Use a seedless watermelon, if you can find one and you'll save yourself a little hassle making this salsa. If you have pink and yellow watermelons you can use some of each for a prettier result. I like the combination of basil and watermelon, but you can also use cilantro or mint. Serve it over any kind of fish or seafood.
In 1989, Sheldon P. Wimpfen, of Luray, Virginia, wrote that he had been a chili cook for fifty-five of his seventy-five years and that fact makes him an expert on the subject. He lambasted us for our "mistaken tales" about the origin of chili con carne. He enclosed as his evidence the first recipe ever used for chili con carne, dating from approximately 15,000 B.C. The ancient recipe which follows was invented by the Alaxsxaq Indians of the Valley of Ten Thousand Smokes on the Bering Land Bridge. He apologized in advance for any insult to whale lovers and wrote, "that's just the way they cook up there."
Sauces in the annual Jack Daniel’s barbecue contest must include some of the host’s product. This recipe is a good example of what the judges look for. It comes from the Jack Daniel’s Old Time Barbecue Cookbook.
This recipe and others can be found in the following article:
Ice cream with hot sauce is all the rage in both South Africa and the U.S.
This is a simple, hearty salad that is often served as an entree at our house. With a cup of chilled soup and a piece of hearty bread, it makes a great summer meal on a hot day. Use only the freshest of spinach—be sure the leaves are chilled before pouring the dressing hot over the top. This is a salad I finish at the table for a dramatic effect when it crackles and wilts.
This low-fat, high-flavor recipe is based on one provided by the National Pork Producers Council. By using a commercial salsa, this simple-to-prepare chili can be ready to serve in about a half an hour.
This marinated spicy salad is rather like the traditional Mexican Christmas Eve Salad and takes advantage of fall vegetables. Substitute celery for the jicama, add oranges or apples, and you have a lower-fat take on a Waldorf salad.
This hearty soup combines several fall crops, namely squash, apples, and of course chile. Add a salad, crusty bread, and a nice wine and you have a memorable holiday meal.
This recipe is also attributed to Big Daddy. Since yak meat is impossible to find, substitute buffalo or very lean beef.