If you want a shrimp taco recipe up your sleeve, this is the one you need. The recipe for these tacos comes from Mazatlán, Sinaloa. The story goes that the owner of Los Arcos restaurant, Francisco Labastida, came up with this idea to impress the governor, who was visiting. That is why he called them governor tacos!
Brother Pedro Alvarez, a monk in his mid-twenties from Mexico, introduced his favorite dish to the monks at Saint John’s. Brother Pedro lived in a Russian Orthodox monastery in Mexico City before relocating to central Minnesota. But this isn’t a recipe he learned at the monastery; he learned it from his grandmother.
As is the case with recipes that travel, this tinga reflects not only its Mexican origins but also its current home in Minnesota. Tinga is typically slow-cooked, shredded meat—anything from beef to pork to chicken—layered with the flavors of chiles, onions, garlic, and tomatoes. Brother Pedro replaced the chicken with wild turkey from central Minnesota. None of the monks hunt, but they do welcome the bounty donated to them from hunters in the area. The honey is the monastery’s own and gives the dish a sweetness that provides the perfect counterpoint to the chiles. Tinga is comforting in the winter and fun for a summertime barbecue, too. Brother Pedro’s advice is to “take it slowly, let the house fill with the smoky aroma. It will bring everyone to the table.”
We like to make up big batches of this homey chowder when the local sweet corn is at its peak. Do not toss out those corn cobs; they make a fabulous stock that gives this soup its wonderful corn-y flavor.
Maybe a lentil loaf doesn’t sound that thrilling, but you haven’t had this one yet. It has so much flavor and texture, I think it’s more satisfying than a real meatloaf. Even carnivores will ask for a second slice.
When you’re short on time but your stomach can’t wait, this recipe is just the ticket. You’ll have this pot of mussels and sambal on the table in a flash.
ACTIVE TIME: 1 HOUR — BAKE TIME: 35 MINUTES — TOTAL TIME: 1 HOUR 35 MINUTES — MAKES ONE 10-INCH PIE
You can use any salmon, swordfish, cod or tuna for this recipe, as capers, fennel, celery and lemon juice are great accompanying flavours for just about all fish. If using tuna, remember it only needs to be seared for a very short amount of time, as you don’t want to overcook and ruin a fine-quality cut.
Carrots, celery, and onion are the base for any good comfort meal. Using rotisserie chicken puts this meal on the table in under thirty minutes!
These are superlative, indoor, make-ahead ribs that yield stunning results, if I must say so myself. You can season them up to 3 days ahead, and if you’d like, you can cover and chill them after steaming and broil them a couple of days later. If you love to grill, glaze and char (after steaming) over medium-high direct heat instead of using the broiler. To simplify the spice rub, omit the mustard powder, MSG, and coriander and leave the other measurements the same.
Oh. My. God. Did I just create the best Thanksgiving dressing ever? Why yes, yes I did. You’re welcome. I got all the flavors of classic dressing (that’s stuffing to you Northerners)—onion, celery, sage—and suspended them in a creamy one-pan cornbread. With this recipe, I’ve saved you the step of baking a whole loaf of cornbread just to crumble into a side dish. Anything I can do to make your home cooking easier and tastier, I’ll do. This just saved you a whole lotta time on Thanksgiving and it’s gonna get you a whole lotta praise.