Our Head Thief kicks off the 2019 Que Season with this podcast aired June 6th on the BlueJazzSpell show produced by DJ Snow-Instructor Peter, Thursday 6 PM ET on Portsmouth Community Radio (Portsmouth, NH; https://wscafm.org/listen/). Check out the latest audio reviews and recipe from the Thief:
A late start to summer here in NH, but alas, a nice summer day for some food truck munchies and a few craft brewskies. Our NH based editor and his fiance check out the local food truck scene and give our East Coast readership some great options for alternative delectable eatery options. Check out their video report and review of some trucks:
Straight from the hills of Kentucky comes this inspired recipe using St. Louis Ribs, Kentucky bourbon and blackberries and our go to maple syrup from Harding Hill Farm (www.hardinghillfarmnh.com/) located in Sunapee, NH. Kentucky is known for bourbon, blackberries, horse racing, and Appalachia Mountain cooking. These ribs are a sweet addition to the long mountain home traditions of Que’ng in Kentucky.
Our Kentucky Blue St. Louis Ribs (see “Recipes – This Aint Just Chicken – Bar-Be-Que, BBQ, or as we like to say Que!”) find that sweet mix of maple syrup and bourbon that when presented smoked are a contagious treat. Our version was slow cooked and seared and still caused mouths to water. The sweet aroma is further enhanced by the fruity notes provided by the infusion of blackberries, combined with traditional spices of Kentucky BBQ and folks will be coming up the mountain for more. Get sum racks today and try this recipe out!
From the New World many dishes were/have been added to our modern culinary culture from the first peoples as well as the cultures of immigrants and empires. Pozole, a hominy soup or stew, is derived from a culinary tradition of the Aztec. Consumed during celebratory times, pozole can be found in many Mexican and South American restaurants replicated with Mesoamerican and European influences.
At the CTK we take this traditional Mexican stew and twist it up every so slightly. To Mexican spiced hominy we add seasoned black beans and roasted chicken (yes store bought) to expedite the plating and joyous consumption of this comforting stew. To the stew we add our pepper of choice, mild New Mexican chili powder, Spanish Paprika, and a host of other southwest spices to develop a mildly spicy, warming stew that is fabulous at taking the chill off or enjoying with friends on a game night or gathering.
Prepare this dish and find that it is a crowd pleaser, if not a teaser for more! Prepared with fresh guacamole, or sliced avocado, with or without an additional Mexican delicacy, this recipe will bring them back for more. Check out our recipe under “Recipes – This Aint Just Chicken – Southwest Cuisine”.