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Long Island Iced Tea; Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese and Butter Lettuce; Heirloom Tomato and Grilled Corn Panzanella with Salmon; Caja China-Roasted "Peking" "Pekin" Pulled Duck Sliders with BBQ Creme Fraiche and Pickled Grilled Green Onions
9. Yucatán-Style Hot Dried-Chili Salsa. This salsa is fruity, smoky, and hot. Look for the dried chiles de arbol and pasilla in the Hispanic section of your grocery store, or head to a Mexican ...
So it seems like the Kitchen Magician has Mexican food on the brain lately, with Green Salsa Chicken and Taco Shells as the last (and actually, the first!) two recipes.
Roast the poblano chilies on a grill or BBQ and let cool. Dice the tomatoes, poblano chilies, onion, and jalapeños. Combine all the ingredients and season to taste.
As this large spiral ham cooks, make a glaze with cider, maple syrup, brown sugar, mustard, vinegar and the secret ingredient: pumpkin spice. Coat the ham with this warming glaze and continue ...
Put the roasted tomatillos, chiles, and garlic in the blender jar with the water and salt and blend until smooth (the tomatillo seeds will still be visible). Season to taste with additional salt. This salsa keeps in the refrigerator for up to five days. Recipe courtesy of Truly Mexican by Roberto Santibanez/Wiley, 2011.
Restaurant Location Specialty(s) Lava Lava Beach Club: Kapaa, Kauai, Hawaii "Kalua Pork Sandwich" – pork butt (placed on banana leaves and rubbed with volcanic salt, liquid smoke, chopped ginger and whole green onions), braised in oven with water for 4 hours, pulled, grilled on flattop with a guava barbecue sauce (made with ketchup, molasses, brown sugar, cider vinegar and guava sauce), a ...
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