Swirl in 1 tablespoon oil; add asparagus, carrots, thyme, and ½ teaspoon salt.
If you're lucky, you will get a piece of jammy tomatillo to smash into the rice.Drizzle with crema and top with a sprinkle of cabbage.. About this recipe.
All over the Mexican republic, you will find arroz served as a side in fluffy pilafs, sprinkled in chicken soups, used as a binder for albondigas, or used as the base for morisqueta, Mexico's unsung rice-bowl hero found in regions along the Pacific, specifically Michoacán.. Bone-in beef short ribs are essential for maximum flavor and texture in this dish.Ask the butcher to cut the flanken through the bone into smaller pieces.. Save.(Keep screen awake).1 cup crème de cassis.
1/4 cup light brown sugar.1 cinnamon stick, halved.
One 3-inch strip of lemon zest.
1 1/2 pounds rhubarb, stalks peeled and sliced crosswise 1/2 inch thick.Preheat the oven to 375° and line a baking sheet with parchment paper.
Spread the turkey skin on the parchment and cover with another sheet of parchment and another baking sheet.Set a heavy ovenproof pot on top.
Bake for about 30 minutes, until the skin is crisp and golden.Let cool slightly, then break into pieces..