freySite
the life and times of J T Frey
The latest addition to the taco collection from Rick Bayless' YouTube channel. Good-quality rendered lard isn't easy to find locally, so I had to order a jar of EPIC organic pork lard online. It's not cheap, so I'll be saving the remnants from the crock pot insert to see if I can recover the solidified fat (which will now be pork and beef) for a future recipe.
Based on Rick Bayless' Frontera recipe. I found that no additional water was necessary and would have...well, watered-down the salsa. Bayless' recipe also mentioned an optional addition of a jalepeño; I didn't have one on hand, and I didn't find the salsa suffered from its omission, so I just left it out completely.
Serves 8 people.
Whether on Ritz crackers or a buttered toasted English muffin, the salty-smokey goodness of ham spread has been a favorite of mine since childhood.
Who doesn't love smores? As an occassional fireside treat, they can't be topped. But as the person who must build and tend the fire used to make them, I don't always feel quite as excited for them. So instead of that gooey, messy, sometimes-burnt campfire creation, I figured why not make an ode to the smore that can be prepared in the comfort of the kitchen.
One condiment I can never seem to get enough of is A1 original sauce (a close second place goes to Crosse and Blackwell seafood cocktail sauce). This is an ode to the content of those ridiculously-expensive dark-tinted bottles. (No kidding, I saved a 15 oz A1 bottle and I'm reusing that for my own sauce.)