Spicy Rio Grande Barbecue sauce
Makes 2 – 2 1/2 cups. For an even hotter sauce, add 1/8 to 1/4 teaspoon cayenne pepper. INGREDIENTS 4 tablespoons unsalted butter 1 small onion , chopped 4 medium cloves garlic , minced 1 teaspoon paprika 1 tablespoon ground black pepper 2 medium lemon , juiced to yield 1/4 cup juice 1 teaspoon dry […]
Potstickers
From Pacific Flavors Filling: 1 12-oz bunch spinach 2 green onions 2/3 lb. ground pork 2 tsp minced ginger 1/2 tsp grated orange peel 1 egg 1 TBS soy sauce 1/4 tsp chinese chili sauce 1/2 tsp salt 24 won ton skins cornstarch for dusting 2 TBS oil Sauce: 1/2 cup stock 2 TBS sherry […]
Hot sauce
Made this once and it was good. The recipe could be customized in many ways. One could also use aged chiles (add some white vinegar and let ferment for 3-6 months). About 12 red hot chiles (plus or minus the amount and variety depending on desired heat and color.) 1-3 cloves garlic, peeled 1 cup […]
Steamed mussels with tomatoes and basil
Serves 4. This recipe is adapted from Jim Peterson’s Fish and Shellfish (Morrow, 1996). Serve these tomato-bathed mussels over one pound of cooked, drained cappellini. Ingredients 1 cup white wine 1/2 cup minced shallots 4 medium cloves garlic , minced 1/2 cup chopped fresh basil 1 bay leaf 4 pounds mussels , cleaned and debearded […]