Recipes rated by Smokinhotchef

Pick and shovel by Arturo Féliz-Camilo

Hello Everyone! The last few days have been full with exciting news. In the last post I shared some of those news and there’s already more to share! but I will share those news later, because after all, this is a place to eat and enjoy recipes! The famous “pick and shovel” (pico y pala) is one of those foods that became popular…

Smoky Brisket Sandwiches With Barbecue Sauces by Global Cookbook

Roasted Pork Loin Rib roast with Dry Rub by Drick Perry

http://dricksramblingcafe.blogspot.com/2015/10/roasted-pork-loin-rib-roast-with-dry-rub.html"Perfect, succulent every time"comes from starting your roast in a hot oven and then reducing the oven temp to low allowing it to draw in the flavor of a savory rub. The initial cooking phase at first forms a beautiful crust while the internal…

Cuban-style Steaks in Garlic-Lime Marinade by John Spottiswood

These steaks are a treat and a great way to make an inexpensive cut of meat memorable. You can use bottom round (best), top round, or a thin cut sirloin for this dish. The steaks should be cut about a 1/2 thick. Mine were a little thicker, so I pounded them with a mallet to thin them. In Cuban restaurants, this recipe is called…

The Best Broccoli Casserole by Amy Gibson and Janesse Baker (Not published)

Has anyone noticed how stressed everyone is right now? In cars, in stores, you name it. It's sad really that this time of year becomes a crazy, stressful time rather than a joyous, fun time. I can relate and I don't even have children. The holiday season sneaks up on us so quickly and then there is so much to get done by Christmas…

Chiles Rellenos by Kathleen is Cooking in Mexico

An iconic dish of Mexico -- roasted, peeled poblano chiles stuffed with cheese, dipped in an egg batter and fried. Served with a simple tomato sauce. Warmed, left-over chile rellenos are great as a sandwich in a toasted bun. Photos and more detailed instructions are on my blog, cookinginmexico.com

Rome’s Best Pizza: Prosciutto with Porcini Mushroom by Don Hogeland (Not published)

Our waiter was clearly worried. He guided us to a table with a view out onto the Campo, jabbed menus into our hands and headed back to confer with the indoor waiter. Standing nervously at the arched doorway, he leveled a severe look on a group of Italian tourists drinking from paper cups at one of his tables nearby. Tonight, free wine…

Baklava by anne alesauskas

BaklavaBaklava is one of those things that you make and eat once in a great while. While it is certainly high in fat, calories and sugar, we all deserve a diet break once in a while and these were my go-to this week! I saw this being made on Michael Symon’s show on the Cooking Channel and just knew I had to give it a try. It does take…

UPSIDE DOWN PUMPKIN CAKE by TREKESSA HAGAN

IF YOU ARE A PECAN LOVER THNE THIS IS DEFINIELY THE RECIPE FOR YOU.

Green Beans with Basil and Tomato by John Spottiswood

This is an attractive and tasty side dish. The butter, basil and tomato adds a nice flavor boost to the green beans. I've made them with garlic salt and regular kosher salt, both are delicious. If you want to spice it up, add more black pepper or substitute crushed red pepper for the black pepper.