The difference between a so-so chicken enchilada and one that knocks your sombrero off can usually be traced to the enchilada sauce. You’ve gotta get (or make) the good stuff. A fresh, green sauce of roasted tomatillos & garlic makes all the difference. Follow this recipe & learn how to make the whole enchilada.
The new self-published cookbook from chef Martin Picard, Au Pied de Cochon: Sugar Shack just earned the eccentric Quebécois chef Cookbook of the Year at the Gourmand Awards in Paris. He probably thinks it’s because of his recipes but we’d like to think the 4 photos of totally naked women are what took the trophy.
If you’ve never eaten a Reuben sandwich you may not know what’s in it. So here: it’s a Swiss cheese & corned beef, sando with sauerkraut and of course a special sauce, which is similar to Thousand Island dressing. Reubens are also served hot, okay? Now go make one, eat it, & be stoked.
Mardi Gras is French for “I’m already wasted.” But for those who want their Fat Tuesday celebration to last past sundown, you’d be wise to ingest something other than 80-proof liquor. Something that sticks to the ribs, like old-fashioned, New Orleans style red beans & rice.
Chilis and chocolate are uncommon bedfellows but Sriracha has a way of somehow going with everything, right? In this case, it’s blended in with 57% dark chocolate to create a spicy, American-made chocolate bar that’s got some serious snap to it.
For regular season games, regular old, run-of-the-mill nachos are fine. But for the Superbowl, your nachos should be super, too. Whether your team wins or loses, this recipe, that adds spicy chorizo sausage to the mix will get the extra points on game day.
The day after you dust off the Crockpot to create this masterpiece you’ll have to cordon off the bathroom with crime scene tape but hey, a man cannot live on just beer & cheese. We also need pork, don’t we?