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cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
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Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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Get Tortellini in Brodo Recipe from Food Network
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Get Mac's Toad-in-the-Hole (Non-Traditional) Recipe from Food Network
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Mix ground smoked ham, sausage and beef together with milk, eggs and graham cracker crumbs for a new spin on meatballs. Form into balls and bake in a tangy sauce of tomato, vinegar, brown sugar and mustard powder.
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Cold-smoking salmon usually requires an elaborate setup. Use the brilliant trick of quickly smoking the fish, then curing it like gravlax, as a great option for the home cook.
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Get Roasted Onion and Smoked Chile Oyster Sauce Recipe from Food Network
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Bacon = GOOD BBQ = GOOD MEATBALL BOMBER = GOOD PUT THEM ALL TOGETHER AND YOU GET AWESOME
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"My parents are Ecuadoran," Garces says, "so I find myself adding Latin American ingredients to everything I cook." His take on green bean casserole is a vibrant medley of beans tossed with oranges, dates, and almonds plus a sprinkle of his secret
cooking.nytimes.com
The lure of this pastrami recipe from La Boîte, a spice emporium in Hell’s Kitchen, is that it is a project that does not require a smoker The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite) Both are sold online
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Tender, delicious smoked pork chops are already cooked by the smoking process and so need only to be heated through before serving. The stuffing here features both whole mustard seeds and prepared mustard.
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This is a delicious stew! Brats and Cheddar cheese in a creamy potato soup. Easy to make and wonderful to eat. Great for those chilly days watching football games.