Okay, so once I discovered the joy of anchovies as part of a sauce, I was hooked! This is from wineloverspage.com. Description included the following memorable quote: "Note well that you'll find no evidence of hairy little fish in the finished dish, and only the most haunting scent of the sea in a rich, salty flavor."
Think I might have nabbed this from the newspaper. Generally speaking, moles are made with turkey or chicken, but this was quite the tasty surprise that doesn't take at all long to make. Recipe doesn't call for it, but I think a squirt of lime might brighten it up a tad And would be lovely as filling for a taco!
When I served these to the DH, his response was: "These aren't good, they're GREAT!" I added heat with 1 morita chili (like dried chipotles, only made with smoked red rather than green jalapenos). Got the recipe from a friend who has kinfolk in New Mexico.
From Martha Rose Schulman, published in the New York Times, 3/14/11. The filling is *really* lovely (we left the seeds in the serrano chili that we used, and used the chile morita salsa that I posted to this site), but did have some trouble flipping the quesadilla at the end; I suspect that next time we'll obviate the problem by simply making 4 soft tacos instead!
Stupidly, I forgot to note where I found this recipe when I typed it into the computer. However, the sauce is simply *marvelous*; not as gingery as the title would suggest, rather a lovely balance of ingredients. Living in Maine, our "go to" fish, in terms of freshness, is always haddock, but as the recipe notes, any thin white fish will do; freshness is everything!
From the Granite-Ware Vertical Roaster box. I think next time I really will have to use an instant-read thermometer: the breast and wings were done to perfection, but the legs could have used another five minutes. I forgot about the garlic cloves, but it was *still* delicious!
Anchovies are a whole 'nother thing when they are sauteed, dissolve, and form part of a sauce! From Mark Bittman, published in the *New York Times* 7/29/11. Made it tonight with arugula and garlic from our garden. Had to skimp a little on the arugula, because it wouldn't all fit in our deep cast-iron pot, but it was absolutely delicious, and now I'm on the lookout for other recipes that call for anchovies!
I'm not sure where I found this recipe. It's more tomato-y than some versions (but then every one I've looked at here is quite different!). I'm also not sure whether herbs de Provence is appropriate to a Portuguese soup. But it's delicious, that's for sure!
Not sure where I got this recipe from; it's been sitting in my computer's hard-drive for several years. Finally got 'round to trying it, with the only change being swapping out regular diced tomatoes for Rotel (tomatoes and chiles), to give it some extra heat. Served over brown rice, DH and I thought it was delicious, satisfying, and healthy to boot!
Some friends sent me some morita chiles (dried chipotles, basically) from their travels in Texas and Mexico, so I looked up recipes and found this one courtesy of seriouseats.com. Very simple (3 ingredients + a bit of water!) and *way* delicious! If you can't find moritas, you can substitute chipotles. We served as a dip for chips, but the poster recommends it both as a marinade and a topping for beef -- got to try that next!
Dead easy recipe for scallops that appeared in "Relish Magazine" an occasional insert in our local newspaper. I think I'd want to add a little hot sauce or chili flakes next time, as the hotness would counterbalance the sweetness of the marmalade nicely.
This recipe appeared (untitled) in the January 2011 edition of "Relish," our local newspaper's insert magazine. Talk about the easiest recipe on the planet -- for that weeknight when you're just too tired to do *anything*! I served it with sweet potatoes (the sweetness is a perfect contrast to the tart-saltiness of the chicken recipe), and a tossed salad. Yummy, plus easily cut in half if there's just one or two of you.
Some modifications to a recipe from easyjewishrecipes.com: I swapped stew meat for beef shank (no skimming necessary), added mushrooms and extra barley, and made some specific decisions re broth, tomatoes, spices, etc. The secret is low and slow cooking in a covered pot; the DH couldn't believe how good it was and had refill after refill!
Cf. "Pozole con Puerco y Lima" From pepperfool.com. I must admit that I played around with this recipe, given that: a) I don't have a pot big enough for the whole thing (4 quart), so I kind of made 2/3 of it, although I did use a whole pound of ground pork as well as the full amount of onion and garlic; and b) I don't have chiltepin pepper so I used a combination of chimayo chili powder and African Bird pepper. I also added a 1/2 teaspoon of cumin and a couple of handfuls of cilantro to the broth, as I was giving part of it to a friend just out of the hospital. Delicious!
Appeared in the Washington Post, 12/15/10. Both my husband and I loved the complexity of the flavors and textures. "Look closely at the ingredient list: It's very pantry- and leftover-friendly, especially if you usually keep fresh ginger on hand. We did not scale back the recipe to 4 servings, because this is the kind of saucy main dish that's good as lunch leftovers the next day, or it can morph into a baked casserole the day after that. The chicken adds texture and protein, but the masala could quite easily be prepared as a vegetarian dish. Serve with jasmine or other long-grain rice."