191. Spice-Rubbed Quail p.402

191. Spice-Rubbed Quail p.402

The recipe
I like to think of quail and lobster as perverse challenges on a Japanese game show. They’re complicated and messy to eat, but you’re challenged to do it in your finery with your peers looking on. I can imagine the quiet golf claps from the spectators as you deftly separate the leg joint, and [...]

30 August 2008 | Poultry, The Book | Comments Off
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150. Pumpkin Apple Bread p.599

150. Pumpkin Apple Bread p.599

The recipe courtesy of The Amateur Gourmet
A loaf is a dangerous thing. It hardly ever occurs to me to bake up some banana bread, or a lemon loaf. If you asked me to name my favourite desserts, no loaf would make the list. I don’t think about them, or go out of my way to [...]

12 March 2008 | Breads and Crackers, The Book | Comments Off
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127. Barbecued Chile-Marinated Spareribs p.490

127. Barbecued Chile-Marinated Spareribs p.490

There’s no recipe for this one.
These ribs are dead simple, but they take some forethought. The ribs are simmered in water for an hour, then marinated in sauce of New Mexico chiles, ketchup, garlic, cider vinegar, brown sugar, salt, tequila, vegetable oil, ground cumin, and ground allspice for the next eight hours. Half of the [...]

3 December 2007 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
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90. Chicken in Pumpkin Seed Sauce p.360

90. Chicken in Pumpkin Seed Sauce p.360

No recipe for this one.
I had a very mixed reaction to this dish. I made it for friends along with some of the other recipes listed under Mexican in the index. It makes a good deal of food, and we weren’t able to eat it all. On the night of the party I had the [...]

9 September 2007 | Poultry, The Book | 2 Comments
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