A chorizo burger is simply a hamburger made partly with Mexican chorizo. Here’s how to make one at home, topped with Southwest flavors.
A recipe for red chile rabbit, conejo en adobo, from Tamaulipas, Mexico. Rabbit stewed in a rich adobo of chiles, onions, garlic and herbs.
A classic German sausage made from white meats and flavored with lemon, parsley and spices.
A great monkfish recipe from Spain. Monkfish tails, seared and then sauced with a roasted garlic, saffron and tomato sauce. Any firm fish will work with this recipe.
This is how I smoke venison loin so it comes out like the best roast beef. Great for sandwiches!
A basic spinach spaetzle recipe that can be modified for any green leafy vegetable or herb you want to use, from nettles to parsley.
A recipe for Sonoran carne con chile, which is not what you think of as chili. This is braised venison or beef with a very simple chile sauce.
This is the classic Spanish green sauce for fish, most often as merluza en salsa verde, but you can sub in other fish for the merluza, which is hake.