Recipe: Cauliflower Cream with Sausage and Green Pepper
Fill ramekins with puree, top with peppers, sausage and chopped mozzarella. Bake for a few minutes (just until mozzarella melts) in a preheated oven on 180°/350°F.
Blog Post & Recipe: Superbly Stuffed Collard Wraps
Making collard wraps is quite simple. First you wash the leaves and pat them dry. Then, cut out most of the thick stem. Shmear your favorite spread on the leaf (I used my Thai Peanut Pumpkin Hummus) and pile on your toppings ...
Blog Post & Recipe: The Nasty Bits: Yak Tongue
Carne adovada translates roughly to "pickled meat," a vestige of days when pork was preserved in a mixture containing dried red chili powder and salt. In its modern version, the meat is smothered in a paste of dried red chili peppers, onions, garlic, and various spices. Dried red chili, that smoky-sweet powder so prevalent in the cuisine here, colors the paste bright-red and gives the mixture a rough, sandy quality. This red sludge will coat the meat and cook with the meat, so that after a two or three-hour period of braising, the scant liquid in the pan is thick-bodied and concentrated in flavor.
Tongue Cured in Red Chile (Lengua Adovada)
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