Welcome to the Carnival of the Recipes #63: Tricks, Treats and Eats. Be gentle. It's my first time. If I messed anything up, just let me know and I will fix it. Now on with the show...
I know we all love to cook (and eat) here at the Carnival. But let's face it...some dishes are just a tad more complicated than others. It may not always be that they are complicated in the kitchen per se - maybe they have a secret ingredient that's hard to guess or they offer a unique twist on an old dish. Whatever the case, the tricky part makes the treat part even better.
Chowder 101 - Dave of The Glittering Eye explains the trick - the essential ingredients - of a great chowder. He also gives us several to choose from this week: Shaker Fish Chowder, Clam Chowder, Corn Chowder and Cioppino.
Three-Cheese Ravioli with Pasilla Cream Sauce & Asparagus - The Pragmatic Chef dishes out this enigmatic dish, starring pasilla chiles. (Pasilla chiles are known as chilacas when fresh and chile negros when dried.)
Bulogi - Texas Version - I missed this in my first posting. (Thanks, Kevin, for being gentle.) But Kevin's BBQ offered several alternative dishes for those not caring for lamb (see EATS below). Kevin says the trick to this Bulogi is to buy the meat from a Pak grocery - it makes it much easier.
Roasted Pumpkin Seeds - Christine of Morning Coffee & Afternoon Tea shares this recipe from her brother, who has tried so many recipes for roasting pumpkin seeds that he has about reached pumpkin-seed guru status.
Chicken Enchiladas - Always a treat at my house. Richmond of One for the Road recommends this dish for when you are in the need for some serious comfort - and/or you need to satisfy a house full of guests.
Italian Pork Roast...On the Grill or In the Smoker - Pick the way you prefer
Garden Minestrone - My contribution - a hard-to-find satisfying but meatless winter soup.