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Abita Root Beer Baked Beans

Beef Carpaccio

Blue Cheese Hot Wings

Blue Cheese Coleslaw

Brandy Apple Cider

Bread Pudding

Buffalo Pimento Cheese Burger

Candied Citrus Peels

Chipotle Beef Tamales

Christmas Caipirinha

Cilantro Lime Sour Cream Dip

Corn and Cheese Chowder

Chicken and Dumplings

Goat Cheese Stuffed Jalepenos

Goat Cheese Tamales with Olives

Green Chile and Cheese Tamales

Grilled Chicken Quesadillas

Grilled Lemon Pepper Chicken Wings

Grilled Zucchini

Gyoza for the Birds

Macaroni Pie

Masa Harina

Mashed Potatoes with Goat Cheese and Chives

Oaxacan Rice and Beans

Oven Roasted Chicken with Satsuma Tapenade

Perfect Quiche

Pimiento Cheese Spread

Pork Tamales

Satsuma Cocktail

Sausage and Potato Breakfast Casserole

Sausage/Beef Burgers

Skirt Steak Fajitas

Sopa de lima

Spicy Bacon Macaroni and Cheese

Tuna Carpaccio

Zucchini Quiche

Zucchini Poppers



Abita Root Beer Baked Beans

Preheat oven to 350 degrees. In a Dutch oven, cook bacon over medium heat until bacon is crisp and fat is rendered. Remove bacon, drain on paper towels, and set aside. Add onions, celery, bell pepper, and garlic to pan drippings and saute 3 to 5 minutes, or until translucent. Add cooked bacon and remaining ingredients. Bring to a rolling boil, reduce heat to simmer, and cook 30 minutes, stirring occasionally. Cover and bake for 25 minutes. Remove from oven, adjust seasoning using salt, pepper, and granulated garlic. Serve hot.

2 12 oz. cans baked beans

6 ounces Abita Root Beer

1 lb. bacon, diced

1/2 cup diced celery

1/4 cup diced green bell peppers

1/4 cup minced garlic

1/4 cup barbecue sauce

1/2 teaspoon dry mustard

salt, to taste

cracked black pepper, to taste

granulated garlic, to taste

Chef John Folse published this recipe in his book After the Hunt: Louisiana's Authoritative Collection of Wild Game and Game Fish Cookery. This recipe was shared with Folse by the Abita Brewing Company. Abita Root Beer is set apart from most root beers because it is sweetened with pure Louisiana can sugar instead of high-fructose corn syrup.



Blue Cheese Hot Wings

Mix flour, paprika, Creole seasoning, garlic powder, salt, and fresh parmesan cheese in a large bowl with proportions to taste to create a breading for the chicken. Stir until mixed well. Melt a stick of butter in a sauce pan. Coat individual chicken wing pieces with butter. Then coat wings evenly with breading mixture. Heat a pot of canola oil to 350 degrees or medium high heat on the stovetop. Drop 6 to 10 wings into oil at a time depending on the size of your pot. As they start to float they are cooked and can be removed from the oil. Mix a bowl of grocery store wing sauce and fairly high quality bleu cheese. Start with a 2:1 ratio of wing sauce to bleu cheese and adjust to taste. Coat individual wings with sauce and enjoy. This recipe is very useful because it can be adapted for any amount of wings.

1/2 cup flour

1 tablespoon paprika

1 tablespoon Creole seasoning (Tony Chachere's)

1 tablespoon garlic powder


1/2 cup freshly grated parmesan

12-16 chicken wings

3 cups canola oil

8 oz. wing sauce

4 oz. blue cheese

*The amounts are fairly dependent upon taste, and easily subject to change according to taste and quantity of chicken.

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Blue Cheese Coleslaw (serves six)

In a small bowl, put 1 large onion, sliced thinly. Cover with water, add some ice, and 2 tablespoons sugar. Let stand 30 minutes. Drain. Mix with 4 cups finely shredded red cabbage. Combine 1/2 cup mayonnaise, 2 tablespoons vinegar, 2 tablespoons sugar, 4 oz. crumbled blue cheese, 1 teaspoon salt, 1/4 teaspoon white pepper. Cover, refrigerate at least 4 hours. Taste, adjust, sprinkle with paprika.

1 large onion, sliced

4 tablespoons sugar

4 cups red cabbage, finely shredded

1/2 cup mayonnaise

2 tablespoons vinegar

4 oz. crumbled blue cheese

1 teaspoon salt

1/4 teaspoon white pepper

1/4 teaspoon paprika

*A recipe by Raven Graydon Tarpley


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Brandy Apple Cider (serves 8)

Combine 3 cups apple cider, 1 ground clove, 1 cinnamon stick, allspice and simmer on low heat for 1 hour. Combine warm apple cider, 3/4 cup apple brandy, 1 bottle sparkling apple juice. Serve poured over ice.

3 cups apple cider

1 ground clove

1 cinnamon stick


3/4 cup apple brandy

1 bottle sparkling apple juice

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Bread Pudding (8 to 10 servings)

Tear or cut French bread into 1-inch pieces (about 6 to 7 cups); place in a large bowl. Add milk and let bread pieces soak; crush with your hands until well mixed. In another bowl, whisk together eggs, sugar, vanilla extract, allspice, and cinnamon until smooth; stir in raisins. Stir into the bread/milk mixture. Let the mixture sit for 2 hours, stirring occasionally. Preheat oven to 350 degrees F. When ready to bake, pour melted butter into a 13x9-inch baking pan or dish. Coat the bottom and the sides of the pan well with the butter. Pour bread pudding mixture into prepared pan or dish. Bake, uncovered, approximately 45 to 50 minutes, until set in the center, and the edges start getting a bit brown and pull away from the edge of the pan. Remove from oven and let cool on a wire rack. To serve, cut into squares and put into individual serving dishes. Serve with warm Bourbon Sauce. NOTE: Best fresh and eaten the day it is made.

1 large loaf French bread

4 cups milk

3 eggs, lightly beaten

2 cups sugar

2 tablespoons pure vanilla extract

1/4 teaspoon allspice

1/4 to 1/2 teaspoon cinnamon

1 cup raisins

3 tablespoons butter, melted

Bourbon Sauce (see recipe and ingredients below)


Bourbon Sauce:

1/2 cup butter

1 cup sugar

1 egg, lightly beaten

2 tablespoons bourbon (whiskey)


In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy, and smooth.

*This recipe is credited to Linda Stradley of What's Cooking America

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Buffalo Meat Pimento Cheese Burger

At your local meat market purchase ground buffalo. You will need a half pound for each patty. After creating an individual patty you may season it to taste with Creole seasoning, garlic powder, salt, pepper, and Paul Prudhomme's Meat Magic. Grill to medium rare,about five minutes per side. Buffalo tends to cook more rapidly than beef so keep an eye on them. Toast hamburger buns on the grill, top burgers with pimiento cheese spread about 1 minute before removing everything from the grill.

1 lb. ground buffalo (serves 2)

Tony Chachere's or other cajun seasoning*

garlic powder*



Paul Prudhomme's Meat Magic*

2 hamburger buns

1 cup shredded sharp Cheddar cheese

1/4 cup diced pimiento

1 seeded, diced jalapeno

1/4 cup mayonnaise

2 teaspoons lemon juice

*amounts are to taste


Candied Citrus Peels

Use a sharp vegetable peeler to remove slices of zest from 1 orange and 1 lemon. You can use the actual fruit for another recipe. Scrape bitter white pith from the back of the slices. Cut peel into 1/4 inch thick strips. Yields about 40 strips per fruit. Combine 1/2 cup sugar and 4 tablespoons water to create simple syrup. Bring water to a boil, stirring constantly. Add peel, cover, reduce heat, and simmer 3 minutes. Strain. Separate pieces of rind and allow to air dry on a sheet of wax paper. Toss citrus strips in 1/2 cup sugar until well coated.

1 orange

1 lemon

1 cup sugar

4 tablespoons water

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Chicken and Dumplings (serves 6)

Place one whole chicken into a large boiling pot. Add 3 cups chicken broth, 1 cup water, chicken, 3 chopped stalks celery, 1 chopped onion, 2 bay leaves, salt, pepper. Simmer over medium heat until chicken is cooked, about 40 minutes. Remove chicken. Remove bones from chicken and place back in pot. Keep warm over low heat. Cream 6 tbs. soft butter in a deep bowl and beat in 2 eggs. Add 1 1/2 cup flour and 1 /3 cup milk, alternately, beating after each addition until all is incorporated. Beat in1/2 tsp. salt, 1/8 tsp. nutmeg, 1/8 tsp. cayenne. Should be smooth and creamy, fairly stiff. Bring a large pot of water to a boil, drop in dough by teaspoonfuls. Boil, covered for 15 minutes and transfer to soup with slotted spoon.

1 whole chicken

3 cups chicken broth

1 cup water

3 chopped stalks celery

1 onion, chopped

2 bay leaves

6 tbs. soft butter

2 eggs

1 1/2 cup flour

1/3 cup milk

1/8 tbs. nutmeg

1/8 tbs. cayenne

salt & pepper

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Chipotle Beef Tamales (makes 24 tamales; serves 12)

Place 24 dried corn husks in a large bowl and cover with water. Weigh husks down with a full can and soak for 30 minutes. Drain. Heat a large non stick pan over medium-high heat. Coat pan with olive oil. Saute 1 cup chopped onion in pan for 3 minutes. Add 3 cloves minced garlic and saute another minute while stirring. Add 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1 pound ground sirloin, cook for 8 minutes or until the beef is browned while stirring to break up mixture. Add 7 ounces chipotle sauce and continue stirring and cooking for two minutes. Preheat oven to 450 degrees. Using one husk at a time, place about 3 tablespoons Basic Masa Harina Dough in the center of each husk about 1/2 inch from the top of the husk. Press dough into a 4 by 3 inch rectangle and spoon 1 healthy tablespoon beef mixture on top of the dough. Fold husk over tamale, covering filling with dough. Fold husk one more time. Fold bottom end of husk and place seam side down on a broiler pan lined with a damp towel. Repeat with remaining 23 husks. Cover with another damp towel. Pour 2 cups hot water over tamales and cover with another pan. Steam tamales at 450 degrees for 55 minutes. Add water as necessary to sustain a 1/2 inch depth. Let tamales stand for 10 minutes and serve.

24 dried corn husks

4 1/2 cups masa harina

1 cup onion, chopped

3 garlic cloves, minced

1 teaspoon dried oregano

1 lb. ground sirloin

7 oz. chipotle sauce

2 cups hot water


olive oil

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Christmas Caipirinhas: (serves 10)

Peel from 4 large limes (green part only; removed with vegetable peeler in 2 inch long strips)

1 cup fresh lime juice

8 1/4 inch-thick slices peeled fresh ginger

1/4 cup sugar

30 large fresh mint leaves plus 10 fresh mint sprigs for garnish

1 cup Cachaca

5 cups ginger beer or ginger ale

Combine lime peel, lime juice, ginger, sugar and 30 mint leaves and muddle. Add Cachaca and ginger beer. Pour over ice.


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Cilantro Lime Sour Cream Dip

Combine 3 cups sour cream, finely chopped mint, finely chopped cilantro, juice of 3 limes.

3 cups sour cream

10 sprigs mint, finely chopped

1/4 cup cilantro, finely chopped

3 limes


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Corn and Cheese Chowder (serves four to six)

Peel and dice 1 large potato, boil in salted water (2 cups) with 1 bayleaf, 1/4 teaspoon dried sage, 1/2 teaspoon cumin seeds until barely tender (about 15 to 20 minutes). Melt 3 tablespoons butter, saute 1 finely chopped onion. Add 3 tablespoons flour. Mix well. Add 1 1/4 cup whipping cream, stirring with whisk. Pour into potatos and their water with kernals of 2 ears corn. Add chopped chives and parsley, 1/4 teaspoon nutmeg, salt and pepper. Simmer 10 minutes. Stir in 2 cups sharp cheedar. and 4 tablespoons dry white wine. Heat, season, serve.

1 large potato

1 bayleaf

1/4 teaspoon dried sage

1/2 teaspoon cumin seeds

3 tablespoons butter

1 onion, finely chopped

3 tablespoons flour

1 1/4 cup whipping cream

2 ears of corn, kernals only

1/4 teaspoon nutmeg

2 cup sharp cheddar cheese

4 tablespoons dry white wine

2 cups water

parsley, chopped

chives, choppped



*A recipe by Raven Graydon Tarpley


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Goat Cheese Stuffed Jalapenos

Preheat oven to 400 degrees. Heat your grill, or skillet to medium heat and spray with cooking spray. Add 10 jalapenos. Cook 9 minutes, or until tender on both sides while turning occasionally. Cut a lengthwise slit in each pepper. Discard stems, seeds, and membranes. Combine 1/4 cup (2oz) block-style cream cheese (softened), 1/4 tablespoon salt, 4 ounces softened goat cheese, and 1 minced garlic clove. Fill each pepper with cheese mixture and place them on a baking sheet. Bake for 7 minutes or until warm. These work well as an upscale touch to a mexican meal.

10 jalapenos

1/4 cup (2 oz.) block-style cream cheese

4 oz. softened goat cheese

1 clove garlic, minced

1/4 tablespoon salt


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Goat Cheese Tamales with Olives (makes 16 tamales; serves 8)

Place 16 dried corn husks in a large bowl. Cover with water, weigh down with a full can and soak for 30 minutes. Drain. Preheat oven to 450 degrees. Combine 1/2 cup sliced green onions, 1/4 cup sour cream, 1/4 teaspoon salt, 6 chopped green olives, 2 egg whites, 3 ounces goat cheese, and 3 ounces cream cheese. Using one husk at a time, place about 3 tablespoons Basic Masa Harina Dough in the center of the husk about 1/2 inch from the top of the husk. Press dough into a 4 by 3 inch rectangle and spoon 1 tablespoon cheese mixture on top of the dough. Fold husk over tamale, covering filling with dough. Fold husk one more time. Fold bottom end of husk and place seam side down on a broiler pan lined with a damp towel. Repeat with remaining 15 husks. Cover tamales with another damp towel. Pour 2 cups hot water and top with another pan. Steam tamales at 450 for 55 minutes adding water to maintain a 1/2 in the bottom of the pan. Let tamales stand for 10 minutes and serve.

16 dried corn husks

1/2 cup green onions, sliced

1/4 cup sour cream

6 green olives, chopped

2 egg whites

3 oz. cream cheese

3 ounces goat cheese

2 cups masa harina

2 cups hot water

1/4 teaspoon salt

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Green Chile and Cheese Tamales (yields 24 tamales)

Place cornhusks, 12 at a time, in a 9 inch glass pie plate with 2 tablespoons water. Microwave covered on high for 2 minutes. In a large bowl stir together well masa harina and 1 cup water. Stir in chicken, cheese, kernel corn, cream-style corn, chiles, salsa verde, olive oil, and salt. Drain cornhusks and pat dry with paper towels. Lay out 2 cornhusks per tamale stacked on a flat surface. Starting 1 1/2 inchesfrom the narrow end of the cornhusk, place 2 tablespoons of filling in the center of cornhusks. Fold in sides to enclose filling. Bring ends together and tie off with 100% cotton string. Place a cone-shaped ball of foil in the center of a steamer basket. Stand tamales upright in basket, full but not too tightly packed. Place 1 1/2 inches water in bottom of steamer. Place basket over water and bring to boil then reduce heat to medium. Cover and steam for 30 minutes. Carefully remove tamales and let cool.

48 fresh cornhusks

1 1/2 cups masa harina

1 cup water

1 1/2 cups shredded cooked chicken

1 1/2 cups (6 oz.) shredded sharp cheddar cheese

1 cup fresh cut corn kernels (about 2 ears)

1/2 cup canned creamed corn

1 4 ounce can diced green chiles

1/4 cup salsa verde

1 tablespoon olive oil

1/4 teaspoon salt


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Grilled Lemon Pepper Chicken Wings

Place 6-8 chicken drumsticks into bowl. Douse with 1/4 cup red wine vinegar, salt, and pepper and toss. Place on grill around 400F for 20 minutes. Rotate frequently. After chicken is cooked completly place into bowl. Add lemon peppercorn seasoning, garlic salt, and extra virgin olive oil. Toss and serve.

Works well as an appetizer.

6-8 chicken drumsticks

1/4 cup red wine vinegar

lemon peppersorn seasoning

garlic salt

extra virgin olive oil

salt & pepper


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Macaroni Pie

Preheat oven to 350. Cook 8 oz. macaroni in boiling salted water until done. Drain. Stir in 2 tbs. butter,1 1/2 cup grated sharp cheddar. Add 1 tsp. salt, dash pepper, 1 1/2 tsp. dry mustard. Beat in 3 eggs, then 2 cups milk. Put in greased baking dish. Sprinkle 1/2 cup cheese over top, dot with butter. Bake until lightly browned, about 40 minutes.

8 oz. macaroni noodles

2 tbs. butter

2 cup grated sharp cheddar cheese

1 1/2 tsp. dry mustard

3 eggs

2 cups milk

salt & pepper

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Masa Harina Dough (basic recipe used to make tamales)

Combine 2 cups chicken broth and 2 ancho chiles in a microwave safe bowl and microwave on high for 2 minutes or until chiles are tender. Cool slightly. Combine broth mixture and 1 1/2 cups fresh corn kernels (about 3 ears) in a blender and process until smooth. Lightly spoon 3 3/4 cups masa harina into dry measuring cups and level with a knife. Combine masa harina, 1 1/2 teaspoons salt, and 1 1/2 teaspoons baking soda stirring well with a whisk. Cut in 1/4 cup chilled lard with two knives (or a pastry blender if you happen to have one) until mixture resembles coarse meal. Add broth mixture to masa mixture and stir until a soft dough forms. Cover and chill until ready to use. Yields 26 servings at 3 tablespoons a person.

2 cups chicken broth

2 ancho chiles

1 1/2 cups fresh corn kernels (about 3 ears)

3 3/4 cups masa harina

1 1/2 teaspoon baking soda

1/4 cup chilled lard

1 1/2 teaspoons salt


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Mashed Potatoes with Goat Cheese and Chives (serves 12 with 2/3 cups per serving)

Place 3 pounds of peeled, diced potatoes into a saucepan and cover with cold water. Add 1/4 teaspoon salt and bring to a boil. Reduce heat and simmer 15 minutes, or until tender and drain. Return potatoes to pan over low heat and add 1 teaspoon salt and 4 tablespoons butter. Mash potatoes with masher, or equal tool, until they reach desired consistency. Add 8 ounces goat cheese and 1 teaspoon pepper. Stir until cheese melts. Stir in 1 cup milk and stir for 1 minute. Remove from heat and stir in 3 tablespoons finely chopped chives.

3 lbs. potatoes, peeled and diced

4 tbs. butter

8 oz. goat cheese

1 cup milk

3 tbs. chives, chopped

salt & pepper


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Oaxacan Rice and Beans (makes 6 side size servings)

In a large skillet, cook carrot, onion, poblano pepper, serrano pepper, and garlic in hot oil for 3 minutes. Stir in the uncooked rice. Cook and stir constantly over medium heat for 2 to 3 minutes or until rice is lightly browned. Stir in broth and 1/4 teaspoon salt. Bring to boiling, reduce heat. Simmer, covered for 15 minutes. Add green beans; cover and cook about 5 minutes more or until rice is tender and liquid is absorbed. Stir in black beans; heat through.

1/2 cup finely chopped

1/2 cup chopped carrot

1 fresh poblano pepper, seeded and finely chopped

1 fresh serrano or jalapeno pepper, seeded and chopped

2 cloves garlic, minced

1 tablespoon cooking oil

1 cup long grain white rice

2 1/4 cups chicken broth

1 cup frozen cut green beans, thawed

15 oz. can black beans


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Oven-Roasted Chicken Breasts with Satsuma Tapenade:

Preheat oven to 425 degrees. Bring 1/2 cup satsuma juice (about 2 satsumas) to a simmer over medium heat and cook until reduced by half (about 3 minutes). To create tapenade blend juice, 1 cup pitted kalamata olives, 1 tablespoon capers, 2 teaspoons satsuma zest, 2 minced garlic cloves and 1 tablespoon extra-virgin olive oil in a food processor.

2 satsumas

1 cup kalamata olives, pitted

1 tablespoon capers

2 teaspoons satsuma zest

2 garlic cloves, minced

1 tablespoon extra virgin olive oil


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Pimiento Cheese Spread

Combine Cheddar cheese, pimiento, jalapeno, mayonnaise, lemon juice in a large bowl. Stir well and salt to taste.

1 cup shredded sharp Cheddar cheese

1/4 cup diced pimiento

1 seeded, diced jalapeno

1/4 cup mayonnaise

2 teaspoons lemon juice



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Pork Tamales (yields 36 tamales)

Filling: Combine pork, onion, 1 clove garlic, 1/2 teaspoon salt, and black peppercorns in a dutch oven. Add enough water to cover (about 6 cups). Bring to boil, and reduce to medium heat. Cover and simmer over medium-low heat for 1 1/2 hours or until meat is very tender. Remove meat from broth. Let meat and broth cool. Remove any fat from meat and discard. Shred meat. Strain broth and reserve 2 cups for dough.

Sauce: In a dry skillet toast New Mexican and ancho peppers over medium heat for 4-5 minutes, turning frequently. Let cool. Remove and discard stems, seeds, and ribs from peppers. Place peppers in a bowl and cover with boiling water. Let soak for 30 minutes to soften. Strain soaking liquid through 100% cotton cheesecloth, reserving liquid. Cut peppers into pieces.

In a Blender: Place soaked dried peppers, cumin seeds, 2 cloves garlic and 1 teaspoon salt. Add 1 cup of the pepper soaking liquid; cover and blend until smooth. Transfer into a small saucepan. Simmer, uncovered, over medium heat for 15 to 20 minutes. Liquid will reduce to about 1 1/3 cups. Add shredded pork. Cool in refrigerator. Filling can be made ahead and refrigerated until needed.

Soak cornhusks in hot water about 30 minutes to soften.

For the dough: In a mixing bowl, beat lard and baking powder with an electric mixer on medium speed for 2 minutes until smooth. Combine masa harina and salt. Alternately add flour mixture and the reserved pork broth to lard mixture while continuing to beat. (Mixture should resemble a thick, creamy paste.)

Drain cornhusks well and pat dry with paper towel. To assemble each tamale, start about 1 inch from the narrow edge of a cornhusk, spread about 2 teablespoons of dough into a 3x4 inch rectangle so one of the long sides of the dough is at the long edge of the cornhusk wrapper. Spoon filling down center of dough. Fold the long edge of wrapper over the filling so it overlaps dough slightly. Roll wrapper around outside of filled masa mixture. Tie ends with strips of cornhusk or 100% cotton string.

To Prepare Steamer: Place a cone shaped ball of foil in the center of a steamer basket. Stand tamales upright in basket, full but not too tightly packed. Place about 1 1/2 inches water in bottom of steamer. Place basket over water, bring to a boil. Reduce to medium-low heat, cover and steam for 45 to 60 minutes. Tamales are done when dough easily pulls away from cornhusks and is spongy and well cooked throughout.

1 1/2 lbs. boneless pork shoulder or pork butt, cut into chunks

1 small onion, quartered

1 clove garlic, crushed

1/2 teaspoon whole black peppercorns

4 dried New Mexican peppers

2 dried ancho peppers

3 cups boiling water

1/2 teaspoon cumin seeds, toasted*

2 cloves garlic

36 dried cornhusks

1 cup lard or shortening

2 teaspoons baking powder

4 cups masa harina

1 1/2 teaspoons salt

*Place cumin seeds in a dry skillet over meadium heat for 1-2 minutes or until fragrant.


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Satsuma Cocktail: (serves 2)

Peel and section 1 satsuma orange, rinse in cold water and place in freezer for 30 minutes. Add 1/2 cup Grey Goose L'Orange, juice of 2 satsumas, and 1 tbs. Grand Marnier to ice filled shaker. Shake and strain into two martini glasses. Add 4 frozen satsuma sections to each cocktail and enjoy.

3 satsumas

1/2 cup Grey Goose L'orange

1 tbs. Grand Marnier


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Sausage and Potato Breakfast Casserole

Preheat oven to 350. Butter 8 x 8 x 2 inch glass baking dish. Cook 1 lb. breakfast sausage in a large skillet over medium-high heat until brown 5 minutes, while using spoon to break into small pieces. Mix in 2 tbs. all purpose flour, then 1 1/2 cup milk. Cook about 5 minutes until mixture thinkens and comes to a boil while stirring occasionally. Combine, 1 lb. frozen shredded hash brown potatoes, 3 chopped green onions, 2 cups grated cheddar cheese, and sausage mixture. Place into baking dish. Top with grated cheddar. Bake 40 to 45 minutes, until potatoes are tender.

1 lb. bulk breakfast sausage

2 tbs. all purpose flour

1 1/2 cup milk

1 lb. frozen shredded hash brown potatoes

3 green onions, chopped

2 cups grated cheddar cheese


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Skirt Steak Fajitas

Learn more about skirt steaks.

1 red bell pepper

1 green bell pepper

1 large onion

12-18 flour tortillas

8 oz. shredded cheese (any kind you prefer)


cilantro, chopped

extra virgin olive oil

For Marinade:

2 tsp. hot sauce

1 tbsp. soy sauce

3 tbsp. lime juice

1 clove garlic, minced

1 jalapeno pepper, seeded if desired

salt and pepper

Place marinade ingredients in blender until smooth. Marinate skirt steak in refrigerator overnight.

Pat meat dry. Grill uncovered over high heat for 2 minutes per side. Let meat rest. Saute onions and peppers in olive oil 8 minutes or until onions are translucent. Slice skirt steak into pieces cutting against the grain in order to further tenderize. Serve with warm tortillas and toppings.



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Sopa de lima (serves 4)

Cut tortillas into 1/4 inch strips and fry in skillet in oil over medium heat until golden and crisp (30 seconds to 1 minute). Transfer to paper towel lined plate to drain. Season with salt, to taste. Set tortilla strips aside and reserve vegetable oil. Transfer 1 tablespoon of the reserved cooking oil to a large saucepan. Add chopped onion, celery, carrot, and jalapeno. Cook over medium-high heat, stirring until vegetables have softened (about 4 minutes). Add the garlic, bay leaf, and Mexican oregano and cook, stirring for 1 minute. Add tomato, salt and cook, stirring until tomato is softened and has released its liquid (4 to 5 minutes). Add chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering. Shred chicken into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through. Season with salt to taste and ladle the soup into wide soup bowls. Add tortilla strips and garnish with avocado, cilantro, and lime slices. Serve immediately.

The best Sopa de lima can be found in Merida on the Yucatan Peninsula in Mexico.

8 corn tortillas

1/2 cup vegetable oil

1 medium onion, chopped

1 celery rib, thinly sliced

1 carrot, thinly sliced

1 jalapeno or serrano pepper, stemmed, seeded and finely chopped

4 cloves garlic, minced

1 bay leaf

1/4 teaspoon dried Mexican oregano, crumbled

1 large tomato, peeled and chopped

8 cups chicken stock

1 1/2 lbs. boneless, skinless chicken breasts

2 green onions, finely chopped

6 limes, juiced (about 2/3 cup)

2 limes, sliced

1 large avocado, peeled, pitted and coarsely chopped

3 tablespoons fresh cilantro leaves chopped



*This recipe is by Emeril Lagasse with some minor changes.


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Spicy Bacon Macaroni and Cheese

Preheat oven to 350. Fry 1 lb. bacon in a skillet. Chop into small pieces. Boil 1 lb. large elbow pasta in salted water. Beat 2 eggs and mix with 4 tbs. all purpose flour, 1 1/2 cup milk, 8 tbs. melted butter. Combine egg mix with drained pasta, chopped bacon, 8 oz. grated Cabot Habanero Cheddar Cheese, 16 oz. grated cheddar cheese, 4 oz.parmesan cheese. (save enough for top.) Mix well. Pour into one large or two small casserole dishes. Top with thin layer of cheddar mixture. Bake 40 to 45 minutes.

1 lb. bacon

1 lb. large elbow pasta

2 eggs

4 tbs. all purpose flour

1 1/2 cup milk

8 tbs. melted butter

8 oz. Cabot Habanero Cheddar Cheese

16 oz. grated cheddar cheese

4 oz. parmesan cheese


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Zucchini Quiche (4 to 6 servings)

Preheat oven to 350. Bake 9 inch pie shell for 10 minutes, remove and cool. Increase heat to 375. Heat 2 tbs. oil in medium skillet over medium-high heat. Add 2 cups chopped zucchini, 1/2 cup chopped onion, 1 clove minced garlic. Saute about 10 minutes, spread in pie shell. Mix 1 cup grated mozzarella with 3 beaten eggs, 1 cup crumbled goat cheese, 1/3 cup milk, 1/2 tsp. salt and pepper. Spoon over vegetables, spinkle with 1/4 cup shredded mozzarella. Bake until knife comes out clean, about 40 minutes. Let stand 5 minutes and cut into wedges.

9" pie shell

2 tbs. extra virgin olive oil

1/2 cup onion, chopped

1 clove garlic, minced

1 1/4 cup grated mozzarella

3 eggs

1 cup crumbled goat cheese

1/3 cup milk

salt & pepper

*A recipe by Raven G. Tarpley.


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Zucchini Poppers

Line colander with clean kitchen towel or triple layer paper towels. In food processor, coarsely grate zucchini. (should make about 3 cups) Transfer to colander. Wrap towel around zucchini, squeeze. The trick to this recipe is to get out as much water as possible to create a firm yet light batter. Transfer to medium bowl, then stir in 1 egg and 1 egg yolk, 2/3 cup all purpose flour, 2 oz. Parmesan, 1 clove minced garlic. Using hands, roll mixture into 3/4-inch in diameter balls. In a large skillet over moderately high heat, heat 1/4 inch oil until hot but not smoking. Working in batches of 5, drop balls into oil and, using slotted spatula, flatten each ball to approximately 1 inch round. Fry poppers, turning once, until golden brown, 2 to 2 1/2 minutes per side, then transfer to paper towels to drain. Serve warm or at room temperature with Cilantro Lime Sour Cream Dip.

3 medium zucchini

1 large egg

1 large egg yolk, lightly whisked

2/3 cup all purpose flour

2 oz. (1/2 cup) Parmesan cheese, finely grated

1 1/4 cups vegetable oil

3 cups sour cream

10 sprigs mint, finely chopped

1/4 cup cilantro, finely chopped

3 limes

Combine 3 cups sour cream, finely chopped mint, finely chopped cilantro, juice of 3 limes.


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