Venison Chili à la David Rainier

The Cannolis, Ditalini’s sister Gina and her husband Lengua, visited over Christmas, bringing with them venison from deer hunter country, upstate Michigan. The other day I pulled out a package of ground venison out of the freezer and decided to do something with it. Chili sounded about right, and I quickly found an interesting […]

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Crouton’s Better Package Cornbread

When Ditalini and I make chili, we make cornbread. When we have the time and the ingredients, we make fancy cornbread (check the recipe index for some recipes). When we don’t, we use the package recipe on the side of the cornmeal box, improved with added ingredients.

Cornbread w/Uncle Art’s Chili con Carne (see […]

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Caldo de Birria

I discovered this stew at a Mexican restaurant in Tucson. So far I’ve found only one other local restaurant serving it. I’m told it’s street food, highly regarded as a hangover cure. What impressed me was its rich beefiness, reminding me a bit of German oxtail soup: a thick broth with plenty melt-in-your-mouth meat […]

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Crouton’s Fire-Roasted Tomato Salsa

I hate grocery store and chain restaurant salsa, with its chunks of tomato and green pepper swimming in tomato-flavored water. Here in Tucson a local restaurant called El Charro makes its own salsa, thick, smooth, and … even though the main ingredient is tomato … not tomatoey. I love it and have been attempting to […]

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Green Chile Beef Stew

I tasted this green chile beef stew at my friend Gusti Come Pollo’s house. It was so good I chained myself to the front porch and refused to leave until she shared the recipe. Yesterday I finally got around to making it at home. Not only is it as good as I remembered, it’s simple […]

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Gusti’s Spoon Cornbread

Our friend Gusti C. Pollo introduced us to this cornbread at a party last month, and I begged for the recipe. She graciously shared it with me, and yesterday I made a batch to see if it was as good as I remembered. Oh yeah.

Ready for the oven

Ingredients

1 cup cornmeal 1 […]

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Mexican & Tex-Mex Added to Index

Ditalini made another batch of chiles rellenos last night. I couldn’t remember if her recipe was on the blog, so I looked for it and couldn’t find it. No problem, my camera was handy and I started snapping photos, intending to add it this morning.

Ditalini’s chiles rellenos with Spanish rice and pork tamales

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