Hot Links are found everywhere now and make a great sandwich when smothered with tangy barbecue sauce, or as an ingredient with beans or boiled greens.
Roasted Pork Sirloin
While this roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to complement the peppercorn and mustard glaze. A boneless pork loin could also be substituted for the bone-in sirloin roast.
Spaghetti con Peperoni Cruschi
A specialty of the southern Italian Basilicata region are their mild, bright red Peperoni di Senise. Once dried, they are used ground as a mild but flavorful powder, but also fried until crispy, then called “Peperoni Cruschi” (pronounced crusskee).
Fiery Cream of Turkey-Mushroom Soup
Here’s a great use for that turkey stock. You can substitute any other vegetables you like for these.
Yellow Peach Pickle
Pickles such as this one are commonly used in South Africa as a condiment to further spice up curries. Also serve as a relish with chicken, turkey, lamb, or fish.
Basic Brisket
Cooking brisket is not something done after coming home from work but is a great weekend cooking project.
Chimayo Chile and Chocolate Mousse
If you’re looking for a foolproof chocolate mousse recipe that also has some chile love in it, this chimayo chocolate mousse is the ticket.
