Cool, creamy, tangy, and full of chunky blue cheese crumbles.
This recipe is an adaptation from Kenji Lopez Alt's book The Food Lab for the Prime Rib. Here is that Serve with our recipe..
We use our own basil grown in our garden. We got the seeds from Baker Creek. This basil is incredibly aromatic and spicy and makes the best pesto I've ever tasted. Link in the description below. Whichever way you go with this make sure you use enough olive oil to lighten the paste.
Here is an adapted recipe from Sunset Magazine that gives a twist to the classic tomatillo sauce. We make this sauce more traditional with important modifications.
This recipe is adapted from Rick Bayless Quick Cooked Tomatillo Sauce (link below). This everyday Mexican salsa verde is green from a delicious native berry (tomatillo) that frequently bears the name of its very distant relation the tomato. The walnut-size fruit in the papery husk makes a traditional sauce with an especially fresh, tart taste.
Easy quick recipe to make any type of white sauce. Add your favorite ingredients.
In saucepan melt butter. Stir in flour, salt and dash pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Make basic white sauce thin or medium. Add the other ingredients. Cook veggies like (mushrooms, broccoli, cauliflower, bell tomatoes, red peppers) etc. or cook seafood (in wok) works well. Add to white sauce seafood or veggies and serve over pasta (linguine).
Corn smut (Ustilago maydis) is a pathogenic plant fungus that causes smut disease on maize and teosinte (Euchlena mexicana). The fungus forms galls on all above-ground parts of corn species, and is known in Mexico as huitlacoche; it is eaten, usually as a filling, in quesadillas and other tortilla-based foods, and soups.
This is a basic but delicious recipe