Ok, this is a big undertaking. I’ve only done this once. But before I get into the details, let me give you some background. I came up with the idea for this recipe not long after reading a Hopi cookbook. As you may or may not know, the Hopi (and the Pueblo Indians of New… Continue reading Blue Corn Lamb Tamales
Todd’s Fresh Salsa (called “pico de gallo” by those in the know) 8 Roma tomatoes 4 tomatillos 1/2 jalapeno 1/2 yellow onion 1 cup cilantro 1/4 tsp salt 1/4 tsp ground pepper juice of 1/2 lime Roma tomatoes are much better for salsa than the big round tomatoes are. Roma tomatoes have more “meat” to… Continue reading Pico de Gallo
Here’s how to make Beth’s favorite guacamole. 1 avocado 2 Tbsp salsa dash of salt dash of ground pepper dash of cayenne pepper dash of onion powder dash of garlic powder 2 Tbsp sour cream This recipe has evolved over time. Beth likes guacamole to be creamier than I used to make it, so I… Continue reading Creamy Guacamole
Buy some salmon. Fire up the grill. Then make this marinade: Grilled Atlantic Salmon Marinade 1/2 cup extra virgin cold pressed olive oil 1/2 cup balsamic vinegar 1 Tbsp soy sauce 1/4 tsp ground pepper 1 tsp dill Brush over salmon on both sides before and during grilling on open flame.
This one’s pretty simple, but people love it. Everyone has a slightly different approach to 7 layer dip, but this is the recipe I learned from my mother in high school, and I’ve stuck with it to this day. Take this to any party, and I guarantee you will have no leftovers. To me, 7… Continue reading Seven Layer Dip