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    2 lb thin asparagus, trimmed and peeled
    1/2 cup extra-virgin olive oil
    3 tablespoons finely chopped blanched almonds
    2 tablespoons coarse dry bread crumbs
    1/8 teaspoon ground cumin
    3 tablespoons Sherry vinegar
    1 medium head escarole, cut into 1/4-inch-thick strips (6 cups)
    1/2 lb sliced serrano ham or prosciutto
    asparagus, serrano, ham

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    2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice
    6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups)
    1 small red onion, finely chopped
    1/3 cup finely chopped fresh cilantro
    2 fresh serrano chiles, minced (including seeds)
    1/4 cup fresh lime juice
    2 tablespoons olive oil

    Accompaniment: yuca chips
    avocado, jicama, salsa

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    2 tablespoons vegetable oil
    1 firm medium-size banana, diced
    3/4 cup chopped onion
    1 15-ounce can black beans, drained
    1/4 cup chopped fresh cilantro
    3/4 teaspoon ground cumin
    1/4 teaspoon cayenne pepper

    1 17.3-ounce package frozen puff pastry (2 sheets), thawed
    1 cup (packed) coarsely grated Monterey Jack cheese
    1 egg, beaten to blend (for glaze)
    banana, black, bean

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    2 heads of garlic
    4 1/2 pounds beef short ribs
    3 quarts water
    1 white onion, quartered

    3 tomatoes (about 12 ounces), halved
    1/2 large white onion, cut into 1/2-inch-thick slices
    3 tablespoons vegetable oil

    16 dried guajillo chilies* (about 2 ounces), stemmed, halved, seeded
    3 large dried ancho chilies* (about 2 ounces), stemmed, halved, seeded

    2 teaspoons ground cumin
    1 teaspoon dried oregano leaves
    Pinch of ground cloves
    1/2 cup distilled white vinegar
    beef, short, ribs



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