Recent Recipes

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Beer Marinade Carne Asada

Turn humble Skirt Steak into amazing, juicy Carne Asada Very similar to how I make beef jerky, this recipe uses a beer-based marinade as a tenderizer. If you make the marinade hours in advance, you’ll give the garlic plenty of time to impart its goodness.  One thing I intentionally leave […]

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Bloody Mary Mix

A smart use for leftover pickle brine Did you make a big mason jar of quick pickles and are about to pour out the brine?  STOP!  That salty brine can make a great homemade Bloody Mary.  I’ve found that the best Bloody Mary is made from the brine of pickled […]

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Smoked BBQ Ribs

(See an updated version of this recipe for a lower sodium rub and more tender meat) Start with pork back ribs. You’ll need them ready to go at least 1 day before cooking (thawed if you previously froze them). Remove the membrane from the bottom of each rack, or ask […]

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Recipe Assumptions

For all recipes I post, there are a number of assumptions I make, especially around quantity when I don’t indicate an amount.  Please keep these in mind as there would be a lot of repetition on my recipes if I had to include these items every single time. Salt is always […]

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Chilaquiles

Chilaquiles, as best I can tell, are the Mexican version of the American casserole.  Just as there is no single casserole recipe in the states, there really isn’t a single casserole recipe in Latin America.  From country to country, family to family, there are likely millions of variations.  And just […]