This is a tasty, low fat way of making coconut shrimp. Mango puree is used instead of batter, and baking instead of frying. Mango puree can be made in a blender with fresh mangoes or found in the frozen food section of some supermarkets. Ingredients 1 ½ cups mango puree 2 tablespoons honey 2 tablespoons […]
Continue ReadingThis is a bright, beautiful spring dish. Roasted baby vegetables are a perfect accompaniment, along with a full bodied red wine. Ingredients 6 large cloves garlic, peeled ½ teaspoon black peppercorns, crushed 1 cup dried jamaica 4 cups water 2 sprigs fresh rosemary 1 bay laurel leaf 2 tablespoons sugar 1 leg of lamb, 6-8 […]
Continue ReadingThis beef stew, the main course of our cooking class’s feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students in charge of this dish prepared, is essential. Ingredients for beef stock 1 lb. beef ribs 2 lb. boneless stewing beef […]
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