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    You are in: Home / Jubal Harshaw's Public Recipes
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    16 Recipes

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    This goes with Recipe #91289

    Recipe #91288

    An amazing recipe that comes from Cuisine magazine

    Recipe #35049

    My friends Jeff and Monique have this artichoke dip they make for parties. It's so good we all usually burn ourselves on it out of the oven.

    Recipe #157724

    Huitlacoche is a Mexican dish. North of the border, people consider "corn smut" (the invasive fungus that turns corn into this) as ruining the crop. I heard about it and thought "ew" but then I decided to try a huitlacoche quesadillas at a local cafe at Polk and Washington here in San Francisco. This instantly made me want to find my own way to cook it so it wouldn't be so expensive. This is a recipe for it. I will post more. You can find canned huitlacoche at any hispanic grocery. If you like mushrooms, you'll love this.

    Recipe #179653

    I first had this recipe at a friend of mine's house in New Orleans. It came from HOW TO BAKE by Nick Malgieri.

    Recipe #91289

    Quick and easy to store.

    Recipe #33743

    Pork chops cooked in a nice milk and broth polenta -- from the cookbook IN NONNA'S KITCHEN

    Recipe #137636

    From Cuisine Magazine, I forgot which issue but I memorized this recipe. I always make enough marinade for two, and then throw an extra one on the grill or in the oven if more people show up.

    Recipe #290526

    A dish from Everyday Italian on the Food Network.

    Recipe #158156

    From my friend Christa, who swore this recipe would make me love beets. We shall see.

    Recipe #397715

    From Julia Child's Mastering the Art of French Cooking, probably the most exquisite dessert I have ever made.

    Recipe #407954

    I originally found this recipe in Cuisine Magazine, but it's a lot of work and I cook it from memory now so it's not exactly the same recipe. Deboning is very labor intensive, so don't say I didn't warn you.

    Recipe #147582

    Chili made with buffalo meat. I made this recipe up last night.

    Recipe #153009

    From http://www.davidlebovitz.com/archives/2008/03/candied_bacon_i_1.html Like my butcher, I loved the salty taste of bacon with brown sugar, but I'm also going to be folding bits of candy bacon into Coffee Ice Cream in the future. Or maybe get really crazy and try little bits in a batch of Avocado Ice Cream. If you don't have half-and-half, simply mix together heavy cream and whole milk in equal proportions. I'm not sure about dairy alternatives, but since this doesn't fall into the vegan category, I think this time I'm off the hook. ; )

    Recipe #326590

    North Carolina Style Pulled Pork -- from memory! It's usually served on buns with coleslaw piled on top and vinegar sauce.

    Recipe #304320

    I ate this stew with a mountain guide named Chi Chi on my way to explore some ruins in the Andes. I was sworn to secrecy as to exactly where these ruins were, but you can surmise from this recipe that it was near a place that had cheap Mexican beer and fresh cilantro. To make this goat stew, simply replace the word 'lamb' with 'goat' when you are making it.

    Recipe #210383


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