Shredded jackrabbit is a simple recipe that works with any species. Basically this is Mexican barbacoa with hares.
This Creole gumbo uses tomato, okra, shrimp, venison, and gumbo file. No roux. It’s a great switch from Cajun-style gumbo.
Chinese red-cooked, braised mushrooms are a warm, wintry way to enjoy any meaty mushroom.
Winter is here, and this is my dark dish for dark days. Mole negro enmoladas, which are like enchiladas with mole.
Oaxacan mole negro is the ultimate Mexican sauce. It takes a while to make, but it stores very well.
A classic smooth butternut squash soup, spiked with bacon and garnished with pumpkin seeds and smoked paprika.
An authentic pozole rojo – red pozole – made with pork, hominy and red chiles, dressed with all sorts of good things.
It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this dish back in early 2008, and it was so popular it even got written up in Field & Stream. But time marches on, and now I look