I have always been a fan of both Mexican and Southwestern food. I love the spices, I love the ingredients, I love the chiles. In this episode I am preparing three different recipes in tribute to this cuisine. The first recipe, Duck Tacos, takes advantage of a wonderful new ingredient, a half roast duck. I shred it and add it to my own homemade spice blend and then pile it in a crispy taco with (low fat) refried beans and all the fixin’s. Your family or guests can customize their taco with their favorite toppings. This is a very speedy weeknight meal. Then on to roasted Portobello Enchiladas, an entrée so “meaty” nobody will realize its vegetarian, and finally a surprise dessert – Peach and Blackberry Tamales made with almost all local ingredients. I get a lesson in tamale wrapping from a talented home cook, Suzie Trivisonno, and so will you.
Where does the show air in your neck of the woods?
Click here to find out!
Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |