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Ingredient - Pork

Serve these tasty sausages with grilled onions and peppers, cole slaw, and some crunchy bread.

This recipe, from the Mae Sa Valley Resort Cooking School, can be made with chicken or beef. Serve it with sticky rice.

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

Bugged Out in Thailand!

By Paul Ross

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 legendary seventh mole from Oaxaca.
According to legend, this is one of the Chili Queen's original recipes. Some changes have been made in order to take advantage of modern ingredients. Note the heavy use of cumin and oregano.
My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Pork Chops, a classic dish from Central Europe.

This recipe by Mark Masker appears on the Burn! Blog here. The sausage recipe for this is one I found in Charcuterie: The Craft of Salting, Smoking, and Curing.

I tweaked their version a little bit with the habanero peppers. It’s the first thing I made in my grinder, and everyone agreed it was the best chorizo they’d ever tasted.

These tasty snacks arrived in the Caribbean islands by way of South America, where they use banana leaves as a wrapper. The leaves are available, frozen, in Asian markets. To soften them for use, thaw them out and pass them over a gas flame, or place them in a bowl and pour boiling water over them.

This recipe wreaks havoc on your lawn, but hell, grass grows back!
 

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