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Marinating meat for a couple days in a blend of beer and soy sauce helps to remove the gaminess of fresh meat. Try it on deer, elk, or even moose.
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This homemade salad dressing gets a hint of creaminess from the addition of tahini.
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An easy teriyaki marinade for baked chicken wings gets its sweet tropical tang from pineapple juice.
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Chicken legs are roasted, then simmered in a spicy, chipotle cream sauce for a true Mexican chicken recipe. Serve it with rice and salad, and don't forget the warmed corn tortillas!
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A creamy and addictive baked macaroni and cheese gets a smoky kick from chipotle peppers.
cooking.nytimes.com
Donald Link is a New Orleans restaurateur with a passion for the Cajun food of his youth and a restaurant, Cochon, devoted to its delicious execution His eggplant casserole is warmed with the spicy North African sausage known as merguez But it works extremely well with lamb sausage, too, or with fresh chorizo.
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Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.
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A versatile coffee syrup simply made with sweetened condensed milk and instant coffee!
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This is the easiest way ever to produce a creamy and deliciously out-of-this-world mousse! Lemon or concentrated orange juice may also be used in place of the passion fruit.
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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
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Outrageously good homemade ice cream with a coffee custard base, oreo cookies, and a touch of rum.