• 1 cup club soda • 1 cup good beer (Shiner Bock preferred) • 1 teaspoon kosher salt • 1 pinch crushed red pepper flakes • 1 3/4 cups flour • 4 semi-boned quail, cut into quarters • 6 cups peanut oil • 1
cup Cider Adobo (to follow)
Not exact matches
I
cup naturally vegan cornbread mix (I use Martha White) 1
cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon
Adobo sauce from can of chilies in
Adobo 1/3
cup non-dairy milk 1 teaspoon apple
cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
1 can chipotle chiles in
adobo (or 1/2
cup chipotles rehydrated in wine vinegar) 1/4
cup tomato paste 8 cloves garlic 2 tablespoons
cider vinegar or lime juice 1
cup grated Parmesan or romano cheese 1
cup pumpkin seeds (pepitas) or piñon nuts, toasted 1
cup canola oil
kosher salt freshly ground black pepper 2 - 4 chipotle peppers in
adobo (I use 3 for medium heat) juice 1 lime 1/4
cup cider vinegar 1 Tbsp.
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4
cup apple
cider vinegar 1-1/2
cups water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned chipotle chiles en
adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows
1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2 tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in
adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1
cup (or substitute 1
cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4
cup dark brown sugar 1/4
cup molasses 1/4
cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
1/2
cup ketchup 1/2
cup hard packed brown sugar 1/4
cup adobo sauce 2 tbsp yellow mustard 2 tbsp Worcestershire sauce 2 tbsp honey 1/2 chipotle pepper, seeds removed and diced 2 tbsp
cider vinegar 1 tbsp lemon juice 2 cloves garlic, minced 1 tbsp ginger 1/4 tsp salt 1/8 tsp black pepper 1/8 tsp white pepper 1/4
cup syrup 1 tbsp Andria's steak sauce (if unavailable, use 1 an extra tbsp Worcestershire Sauce and an an extra clove of garlic)
3/4
cup raw whole cashews 1 roasted red pepper, diced 1 clove garlic 2 chipotle peppers packed in
adobo sauce, rinsed 2 Tablespoons Apricot Butter or other light, unsweetened, colored jam 1/4
cup apple
cider vinegar 1 teaspoon onion powder...