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To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
Carne asada, a staple of Mexican cooking, is seasoned and grilled beef. This recipe calls for thinly slicing juicy flatiron steak, as opposed to the more typical skirt steak, and grilling it quickly, making this an excellent warm-weather weeknight meal. Serve with warm tortillas, if you like. Continue...
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Source: Over the Hill and on a Roll