Downsize the Thanksgiving feast. You don’t need a 24-pound bird for two people. A stuffed turkey breast works just fine. Especially when served with sautéed sugar snap peas, roasted potatoes, chipotle gravy and cranberry-horseradish relish. This is the first in my recipe trilogy for a great scaled-down turkey day. Check back on Burn! Blog for the next two installments.
Spicing Up That Leftover Turkey
Here’s a recipe for classic Mole Poblano, which features guajillo and pasilla chiles. With Thanksgiving just around the corner, this is a fantastic sauce for turkey.
Breast Intentions: Smoked Turkey on a Small Scale
Although time-consuming because preparation includes brining and air-drying, smoking a turkey breast is pretty straight-forward and easy to do with either a gas or charcoal grill.
Scared Straight Turkey Tamales
Listen up, little dogs. All of you spoiled little chihuahuas, toy poodles, and terriers have had it too good for too long. Sitting at the screen door, barking at everyone, day in, day out, it’s a poor choice for a life path. You’re so lucky you don’t have it like your ancestors did. Four hundred years ago, Mesoamerican people kept …
Frank’s RedHot Heats Up the Holidays with All-New Injector Marinade
Frank’s RedHot is a brand known for perfectly balancing flavor and heat. Now they’re heating up the holidays by launching the all-new Frank’s RedHot Injector Marinade.
Chef Survey: 86% Interested in Cultivated Meat
SuperMeat says survey of chefs across America on the emerging cultivated meat industry and their candid thoughts on serving it on restaurant menus.
Bacalao a la VizcaÃna or is it a la Mexicana?
During the holidays, Mexico’s people enjoy traditional fiesta delicacies like different moles, tamales plus several seasonal dishes like Bacalao a la VizcaÃna.
