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Difficulty - Very Easy

Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.

One evening at Marie Permenter's house in Trinidad, with Scotch-and-coconut water cocktails in hand, Mary Jane and I began discussing the versatility of mangos. Marie dashed into the kitchen and proceeded to whip up the following chutney for us to taste. Because of the ingredients, one would think that the taste is overwhelming. But quite the contrary; it is delicate and can be used as a dip for chips (plantain chips work well), vegetables, or crackers. Spanish thyme is also known as Indian borage (Coleus amboinicus), and Cuban oregano. Its origin is unknown, but it is grown as a fresh herb in many parts of the Caribbean. From the article Mango Madness!

This version of horseradish sauce is excellent with roast pork or grilled chops.

Indain immigrants, who worked building the railroads, popularized curries all ofver Africa.  Seve this dip with raw vegetables or the Berebere Crakers.

Terry Stinnett, a barbecuer who lives about 10 miles from Owensboro, has been cooking mutton at church benefits for more than 20 years.

“The church’s men’s club cooks four to six times a year,” he explains. “Once of these fundraisers consists of 500 to 1,000 pounds of mutton, 300 to 500 whole chickens and 300 to 500 gallons of burgoo.”

Terry is also a certified barbecue judge for the Kansas City Barbeque Society and travels to 15 to 20 competitions a year. He usually competes in a handful of barbecue competitions each year.

“We cook the meat over an open cinder block pit,” he notes. “Logs of hickory for flavor, oak for heat and sassafras for flavor are alternated in the bottom and the fire is about four feet from the meat. It will cook about 12 to 14 hours. As it is cooked, it’s turned every hour. The finish dip or sauce is applied about two hours before the meat is done.”

The open pits are dug four feet into the ground and are about 20 feet in length and 54 inches wide, he said. Large heavy screens are laid atop the cinder blocks to hold the meat.

Here’s his recipe for mutton mop, to be applied during the last 2 hours of cooking. It’s been scaled down from the original 3-gallon batch.

Here’s another option for cooking with PAMA Pomegranate Liqueur. The recipe also calls for pomegranate molasses (also called pomegranate syrup), which can be purchased online at The Spice House.

This recipe features PAMA Pomegranate Liqueur in a tasty glaze for salmon. For more recipes, visit www.pamaliqueur.com.

Sambal is becoming more common, a spicy Malaysian chile paste that is widely used for a lot of Asian cuisine. You can find it in the Asian food aisle of any well-stocked grocery store. A generally straightforward mix of chiles, salt and vinegar (some have garlic and/or sugar), sambal can best be described as an Asian harrissa. It’s different from Sriracha in that it is nice and chunky with lots of seeds and bits of chile. It makes for a great shortcut to Arrabbiata and here’s the simple way to do it.

Read more about spicy pasta in Dave Mau's article here.

This is Dave DeWitt's favorite summer salad.  Most of it comes from his garden, with the exception of the avocados, which of course are tropical trees that cannot survive freezes.  The concept that every salad must contain a leafy green such as lettuce or spinach has gone the way of the passenger pigeon and Dave prefers the more intense flavor of the fruits without the leaves.  Serve this with your favorite dressing; he still prefers variations on Italian, but bleu cheese dressings also work well. From the article Avocado Madness.

This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.

This also works well as a topping for your favorite burgers.

Here's a cold soup with a wonderfully fruity taste. It nicely combines mangos and Scotch bonnet chiles, but you can substitute any fresh chile that you have on hand. From the article Mango Madness!


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