Meet Chalupa Cabra—a beast of a stew that doesn’t suck goats. This unapologetically rich braise leans hard into the Mexican flavor wheel: smoky Ancho and Pasilla chiles, warm spices, garlic, brown sugar, tomato paste, with hits of vinegar and citrus to keep it honest.
Disturbed by the long term entanglements of "Marry Me Chicken", I counter with my own relationship based entre - "Shrimp with Benefits". All the satisfaction, none of the community property complications.
The pie looks amazing on camera, doesn’t it? Photogenic food. I got a lot of positive feedback on the pictures, and they are great shots. My concern is that the pie itself doesn’t quite measure up. Don’t get me wrong—it’s a damn good pie. It’s essentially cost-effective pulled pork in a
portable format that looks fantastic.
According to tradition, the consumption of black eyed peas on New Year's Day will imbue the diner with good fortune, all year long. I'm not entirely unfamiliar with the occult, and for the life of me, I'm not sure just how the hell that's supposed to work. Is it some kind of Theurgy?
Today on "Fun with Leftover Holiday Ham" I present you with cabbage. It's a super simple dish to make, just make damned sure you pick a decent head of cabbage. The recipe will explain.
Gumbo shouldn't be hard. Some people out there want to make it difficult and complicate the living shit out of it, but there really is no need. It's a rustic dish, with the Creole Trinity, meat, and okra. I can't say it's thickened with roux since the roux is cooked so dark there's little thickening power remaining, but I can say it's imbued with the rich, intriguing "Soul of the Swamp" by the dark roux.
