See the browning starting? I love getting everything nice and caramelized, it makes the flavor richer and then I deglaze the sauté pan with either beer or wine to knock off all those flavorful bits back into the dish as it’s cooking.
New Mexico-style red chili pork tamales. They are truly little heavenly parcels of deliciousness. I make them how she showed me, it’s a little untraditional to how others make theirs, but they are as good as it gets. Fluffy, super-seasoned, tender and full of that robust chili flavor that only comes from preparing it from the heart!
I remember the bratwurst stands had the most delicious crusty rolls. They would split them down the center and steam would rise as they cradled the browned seasoned sausage in the middle, presented with a proper side of German mustard.
What is it about a homemade jam or jelly that calls me in like a moth to a flame? There's just something so patient and nostalgic about it that makes me appreciate at the deepest levels of my chef soul, the fact that someone took the painstaking time to prepare an item that truly is a labor of love!