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Duck Sausage Rolls With a Twist from Full of Flavor

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Monterey County Herald

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February, 2011

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’Inception’ Quick Caffeinated Wings

(Monterey County Herald, February, 2011)

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’The Fighter’ Knock-Out Pumped-Up Popcorn

(Monterey County Herald, February, 2011)

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’The Kids Are All Right,’ but He’s a Macho Nacho

(Monterey County Herald, February, 2011)

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Armadillo Eggs

(Monterey County Herald, February, 2011)

1 large can jalapeño peppers 1 lb. Monterey Jack cheese, shredded 1½ cups Bisquick 1 lb.
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Asian Braised Whole Chicken

(Monterey County Herald, February, 2011)

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Asian Spaghetti

(Monterey County Herald, February, 2011)

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Beet, Celery Root and Sweet Smoked Mackerel Salad

(Monterey County Herald, February, 2011)

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Black Bean Orecchiette With Spicy Pork

(Monterey County Herald, February, 2011)

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Boneless Lamb With Mushroom Crust

(Monterey County Herald, February, 2011)

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Chili Magic

(Monterey County Herald, February, 2011)

Chili Magic (Serves 4-6) 1½ lbs. chuck tender, cubed ½ tsp. cayenne pepper, ground ½ T.
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Coconut and Mustard Shrimp

(Monterey County Herald, February, 2011)

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Cowboy Skewers With ’True Grit’ Polenta Cakes

(Monterey County Herald, February, 2011)

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Crispy Shrimp in Spicy Cajun Sauce

(Monterey County Herald, February, 2011)

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Dry-Pan Style Mushrooms

(Monterey County Herald, February, 2011)

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Duckfat Vanilla Milkshake

(Monterey County Herald, February, 2011)

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East Texas Barbecued Brisket

(Monterey County Herald, February, 2011)

East Texas Barbecued Brisket (Serves 10-14) 5 to 6 pounds beef brisket, untrimmed with thick layer of fat, fresh from butcher shop or meat market.
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East Texas Queso

(Monterey County Herald, February, 2011)

East Texas Queso (Serves 6-8) 1 lb. Velveeta cheese, chunked 1 can ranch style beans 1 lb. hot sausage 1 cup pico de gallo Steps: Cook sausage and drain.
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Fennel-Chile Dry Rub

(Monterey County Herald, February, 2011)

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Fish in Red Chili Chutney

(Monterey County Herald, February, 2011)

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Frito Pie

(Monterey County Herald, February, 2011)

Frito Pie (easy recipe) (Serves 4-6) 1 (15-oz.) can chili 1 bag of regular Fritos ½ lb. or more Velveeta cheese, grated Steps: Heat chili in pan.
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Gnocchi Parisienne

(Monterey County Herald, February, 2011)

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Golden Chanterelle Tamale

(Monterey County Herald, February, 2011)

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Green Chile Casserole

(Monterey County Herald, February, 2011)

Green Chile Casserole (Serves 6 to 8) 3 cups cooked minute rice 1 cube chicken bouillon ½ cup chopped onions ½ cup chopped celery 1 T.
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Guacamole

(Monterey County Herald, February, 2011)

Guacamole (Serves 4-6) 3 avocados, diced ½ small red onion, finely diced 1 serrano pepper, finely diced Juice of 2 limes 2 T.
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Harissa

(Monterey County Herald, February, 2011)

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