This is a very simple recipe and very close in make up and process to Chicken Tikka. In fact, I usually make them at the same time. Once the grill is hot its worth the trouble to go ahead and cook it all at once. Its ok to marinate the meat longer than 2 hours, but be prepared for a bit more kick. [More]

This recipe makes far too many tamales. You can cut the recipe in half, but you'll notice that if you do, you'll have half a brisket. Not an entirely bad situation to be in, but be prepared. When you start cutting down the filling, you have to start thinking about using canned enchilada sauce. That's where I draw the line. So I end up making batches of masa paste until I am done. Since it takes all of 2 minutes to make the paste, and not everyone can make 60 tamales at once, it’s a reasonable way to go. The filling will freeze. I highly recommend you make the full 60 and share them with your friends. [More]

Personally, I am not much of a sausage eater and don't have much in the way of sausage recipes (other than Chorizo). I've used this recipe for sausage I had left over after a crawfish boil and made the same recipe with venison for a crawfish boil. It may seem like a long time cooking time, but it works with sausage. I make these into empanadas, but they would be good as meat pies also. The empanadas seem the right size. Although I have yet to make them, they would probably be very good with the masa harina based dough. [More]

Samosas are a great snack, and these really use up the peppers. I have served these at parties in a large bowl with a cloth covering, and the bowl always ends up empty. These were too spicy for the kid, but wonderful for everyone else. I served them with the same thai garlic chili I use with Vada Pavs. [More]