Protein

This is an expensive roast and I’d save it for a special occasion. A 4 bone roast will serve 8-10 meat loving people, and they will talk about it forever. The dry aging will make the most tender tasting cut you might have ever had. Don’t leave the aging out, plan ahead. – jug

In my continuous effort to bring you the finest recipes from around the world, I submit one from my friend Andy Garr.  Southern Stir Fry with Turnips and Greens is just what it sounds like. Good southern cooking.

Darlene’s Chicken Enchilada Recipe didn’t come easy.  Darlene has been making “from scratch” Enchiladas for as long as I can remember.  She doesn’t measure, just uses experience and good judgement.  They are alway delicious.

Great starter or appetizer course.  Nice heavy snack for cocktail hour. – jughandle

This recipe is from Mark Wiens’ Thai Foodie” blog.  He does a great, detailed job of describing and photographing his recipes. I have made a few changes but this is Mark’s recipe and photos. – Jughandle

Great comfort-food type of recipe.  Use high quality, fresh ingredients and make your own flour tortillas for a memorable meal your guests will want again.

This recipe comes from Rick Bayless’s book, Mexico One Plate At A Time. by far the best recipe book on authentic Mexican cooking I’ve ever found. – Jughandle

“JERK”: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was “jerked” with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.