Ensenada Black Bean Dip
Found this recipe in The Sizzling Southwestern Cookbook. I love black bean and thought this recipe sounded pretty good.
Baja Shrimp Dip in a Breadbowl
Make and share this Baja Shrimp Dip in a Breadbowl recipe from Food.com.
Catalan Aubergines/Eggplants
Similar to ratatouille, but different. 🙂 The paprika makes it different; using smoked paprika makes it extra-special!
Mushroom-Flavored Forcemeat Stuffing
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgian Cookbook.” She uses it as the stuffing in her Christmas Turkey recipe, which I use on Thanksgiving. The stuffing takes a fair amount of prep (and those porcini mushrooms can be hard to find and expensive; I’ve started skipping them), but people absolutely love it. It’s got a rich, complex taste completely different from the traditional bread-and-herb stuffing. (I looked it up: Forcemeat comes from the French “farce,” to stuff. The forcemeat stuffing is more like a meatloaf.) This recipe is enough for a 12 to 14 pound turkey.
Pork Chops, Brussels Style
From Ruth Van Waerebeeks’s “Everybody Eats Well in Belgium Cookbook,” from her “Cooking With Beer” chapter. Fairly easy to make, and delicious.
