I got a jicama slaw recipe from a chef down in Texas. He wrote down an approximation for m since he made it for large groups from memory, but it's pretty close. I don't have it on me, but it has jicama, carrots, and has tequila along with lime juice, I believe. Delicious.
I've said it numerous times. The Peruvian Chicken with green sauce is one of my all time favorite recipes. And Rich, if your lucky enough to have leftovers, make some quesadillas with the meat and sauce. Oh my.
You forgot this link. I had to find it, thanks to the photo. http://www.seriouseats.com/recipes/2013/06/grilled-skirt-steak-fajitas-food-lab-recipe.html
Rick Bayless has an excellent version at Xoco in Chicago.
Well, the headline said "Up Your Game Day...," not "Quick, Easy, Sandra Lee Nachos."
There's a place in Toledo called the Elbo Room, which serves this style. Never knew it had a name. I've just always loved their crisp, buttery crust. And PS, I'm from Ohio and I have never heard of Ohio Valley pizza. Assuming, given the name, it's a southern Ohio thing.
Your killin' me, Smalls.
You did not use baking powder in your prior post on this method. Is this an amendment to your tried and true, or an option?
All I can say is that I used a wet brine for several years, and have used the dry brine method for the last 2 years, and the results were far and away superior taste and texture to the wet brine. I have been documenting and refining my own trials, tribulations and methods in my own "Turkey Prep and Recipes" instructions for the last 10 years or so. I'll save my time and money and stick to dry brine.
Shrimp and grits.
So...where do I get volcanic rocks? Can you use these...
If they don't over char, why don't you put the olive oil and seasonings on first? That would be my instinct. Or does the oil burn??
Thomas Keller's Ad Hoc recipe.
I take my turkey out at about 145-150. No one's died yet. I believe the USDA over compensates.
Missing some instructions for the jam...
You had me at fig and manchego...
I've posted this a number of times, but add Deb's Chocolate Peanut Butter Cake to the recipes you must try.
Potatoes. Fries, chips, hashbrowns, gratin, cheesy, baked, casserole. Hey, I'm Irish.
Peruvian grilled chicken with green sauce
Just read her the old poem: "The gum chewing girl, and the cud chewing cow, are quite alike yet different somehow. And what is the difference? I think I know now. It's the intelligent look on the face of the cow."
Met Jonathan briefly at the Food & Wine event for Veggie U couple years ago. Busy, hot, late and he still took time to take photos with everyone. Nice guy, great food. Go Tribe!
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