Thai Salad Rolls Ingredients 1 tbsp olive oil 1 onion, finely diced 1/4 cup mango chutney 4 tbsp sweet chili sauce, divided 1 tbsp fish sauce 1 cup toasted and finely chopped California walnuts 1 cup rice noodles (I omitted these) 8 rice paper wraps (I used romaine lettuce leaves) 1 cup bean sprouts, divided […]
Tricolor Vegetable Pâté Bon Appétit | October 1993 Yield: Serves 12 to 14 White Bean Layer 2 15-ounce cans cannellini (white kidney beans), rinsed, drained thoroughly 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1 tablespoon minced fresh oregano or 1 teaspoon dried 2 garlic cloves, pressed Red Pepper Layer 1 7-ounce jar roasted […]
James Peytons’ chipotle enchilada sauce Featured in the March 1991 issue of Texas Monthly The cooking of Northern Mexico got its spark from ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire. Ingredients •3 to 6 canned chipotle chiles; reserve adobo sauce •3 cloves garlic, minced •1 teaspoon […]
Brunswick Stew recipe from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va. Ingredients Serves about 10 2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all three meats (I just used chicken and ham) 3 medium diced potatoes (I would use less […]
Chicken Stock Ingredients: 1 lg. chicken 2-3 lbs. 1 kg. Onions 2 medium roughly diced Leek 1 medium white part only, roughly diced Celery 2 stalks roughly diced Garlic 2 cloves halved Cinnamon 1 stick Or 1 pinch of ground cinnamon White peppercorns 1 tsp. Any type of peppercorn will do Bay leaf 2 Fresh […]
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