Ingredients
The coffee in this marinade accentuates the bitter and smoky flavors of molasses, which is particularly delicious with pork ribs. This recipe is a favorite for marinating ribs of any kind: bee prime ribs or short ribs, as well as gone-in rib pork chops. My absolute favorite is pork spareribs because of their high ration of fat to meat. If that weren't enough, this marinade also makes a wonderful dipping sauce because it's not too salty.
Ingredients
This is celebration in a lasagne pan.
I'm always fussing with my baked ham recipe, looking to perfect the time-honored combination of rich smoky ham and sweet-tangy pineapple. I think I can stop experimenting now, because this version is just right. Always start with the best ham you can find, which should have a minimum of additional flavorings or glazes. I go out of my way to buy a shank-end half ham from a Polish butcher whose product is highly regarded, and it is worth the trip.
This rasam brings back memories of being a young boy in Nagpur, a small city in the western state of Maharashtra where my family lived for about three years. My dad's boss there was South Indian, and I was introduced to the exotic smells and tastes of southern Indian cooking in his home. Every time we went there for dinner, his wife would meet us with glasses of this rasam. It took only a very short time for me and my family to become enchanted by these wonderful tastes.
Turkish Braised Eggplant (Engin's Imam Bayildi)
Ingredients
Ingredients
The version below features a slightly abridged but still authentic roster of meats. Most of them can be found at a good Hispanic butcher shop, though a German or Polish butcher is also a good bet for smoked meats. If you can't find dried beef or beef jerky, sue corned beef, soaked in cold water for 2 hours and drained. I include a kale recipe but omit the farofa since mandioc meal is too difficult to find in this country.