The pronounced flavor of walnuts is tamed somewhat by the acidic tang of fresh yogurt. Beating the yogurt, much like whipping cream, gives the sauce a very special texture. Serve it with poultry, salads, cold poached or baked fish, or with cold steamed shrimp or lobster. While it can be tossed with the other ingredients, […]

This paste, created by Chef Jon Jividen, is ideal for beef brisket, chicken breasts, and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor. Soak the ancho and New Mexican chile in hot water […]

Makes 2 cups. Place the chiles, onions, and crushed allspice in the bowl of a food processor and mince until fine. In a small nonreactive saucepan, add the remaining ingredients to the chile mixture and bring to a boil, stirring occasionally. Allow to cool and place the pepper sauce in a bottle. It will keep […]

Combine ingredients and use for marinade for spare ribs and pork.

-MARINADE – 1/8 ts Thyme 1/4 ts Salt 1/4 ts Pepper 1/8 ts Allspice 1 tb Finely minced green onions -STUFFING – 1/2 c Coganc 1/2 c Very finely minced onions 2 tb Butter 3/4 lb Lean pork and 3/4 lb lean Veal finely ground together 2 Eggs lightly beaten 1 1/2 ts Salt 1/8 […]

Combine all ingredients and refrigerate at least an hour. Best if served over fajitas with sour cream and freshly grated cheddar. Use the cilantro judiciously! It is easy to overpower the remaining ingredients.

1. Wash artichokes carefully and drain. Slice off upper tip of each artichoke with a sharp knife. With kitchen shears, trim off the thorny ends of the leaves. The stems should be cut off even with the base of the artichoke. 2. Combine water, vinegar and pickling spices in a deep, 3-quart, heat-resistant, non-metallic casserole. […]

Wash and trim the watercress. Pat it dry and chop it (you should have about 1 1/2 cups). Put the watercress in the bowl of an electric blender with the sour cream, lemon juice, Tabasco sauce, and salt and pepper. Turn the blender on high for several seconds, or until the mixture is very smooth. […]

Chop the peppers by hand or in a food processor until finely ground. Place chiles into a 2 qt saucepan. Chop the onion and garlic until finely chopped. Add onions and garlic to saucepan, add remaining ingredients. Heat over medium heat until boiling, then cover and simmer for 15 minutes. If it seems too soupy […]

Bechamel sauce is a foundation sauce of French cuisine and is the basis for countless dishes. It may be made with milk alone or enriched with additional cream, or part of liquid may be stock. Melt butter in saucepan and stir in flour. Cook, stirring with wire whisk, until thoroughly blended. Scald milk with onion […]