Cacahuacintle is used in the north of Mexico to make menudo despite the protests from “experts” in Central Mexico who claim it´s exclusive of pozole.
Carnitas Calientes
Carnitas are “little pieces of meat,” usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or a taco.
Grilled Oysters with Spicy Mignonette Sauce
Grilled oysters offer up a flavorful alternative to the raw version. In this recipe, Mike Stines serves them up with an excellent mignonette sauce.
British Bangers with Attitude
“Banger” is a British and Irish colloquialism for sausage. Most bangers are pretty mild in flavor but this recipe adds some heat to the sausages with the addition of cayenne and crushed red pepper flakes.
Shad Roe with Green Chile and Pepper Cheese Scrambled Eggs
You can actually use any fish roe in this recipe, so ask your local fishmonger what is available. If you’re in Richmond in April, you’ll find this breakfast shad recipe in restaurants.
Louisiana-Style Hot Sauce
I’ve been growing chile peppers for more than a quarter century now. One of my favorite ways to preserve them is to make my own Louisiana-style hot sauce.
Batate Palya (Potato Curry with Lima Beans)
This simple curry from the Mangalore region in southwestern India makes a colorful, tasty addition to any meal.
