Many of the olives I cure each year are done in a brine. But year after year I’ve been curing more with lye. I know it sounds scary, but it’s not – if you follow these simple instructions. The result is a buttery, firm olive that I actually prefer over the brine cured ones.
Traditional New Mexico green chile enchiladas filled with dove meat. Easy, really good – and you can sub in any meat if you want.
The Venerable Popper. This little appetizer is a Labor Day tradition — it’s what you do with the first doves of the year, a way to celebrate the return of hunting season.
If you live where mesquite trees do — and that’s much of the Southwest from California to Texas — you can make a fantastic mesquite bean syrup very easily with a slow cooker. Here’s how to do it.
Easy to make, lip-smacking teriyaki duck legs, finished on the grill. The trick is to braise the duck or, in this case specklebelly goose legs, until they’re tender, then get them sticky and charred over coals.
Beer with spruce or fir tips? Sounds crazy, but it isn’t. Spruce tip beer was a thing in Colonial America, and many craft brewers are making modern versions. This is my recipe. It’s an amber ale with enough Sierra Nevada fir tips to act like dank, Northwestern hops.
Homemade root beer is easy to make when you use this syrup as a base. No fermentation needed, you just add it to sparkling water and you’re done. And if you live east of the Great Plains, sassafras lives everywhere.
Marinated mushrooms are a staple on any antipasti plate, and if you can get porcini, which are popping in the Rockies now, so much the better. Here’s how to do the technique the Italians call sott’olio.