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Provided by Mary Koehler
I found an amazing sweet and spicy mustard - San Juan Mountain Mustard's Cherry Habenero flavor. I mixed with white wine and olive oil to taste. I cut cubes of sirloin for shish-ka-bobs, put them in the marinade for 2 days. Then I grilled with a light coating of garlic salt on ka-bobs of steak, red pepper, mushrooms, cherry tomatoes, and onions. Fantastic!
Provided by Chef Mike Cotton
You will see MOL in Sangres Best recipes…that is code for “more or less.” I avoid methods that require exact measurements and ingredients. Living on a ranch in the middle of nowhere has taught me to be flexible, adaptive and resourceful in the kitchen. Often people are joining us at the table that we had no idea would be there! Once you get the principals down, you are home free… so relax… it will turn out great with your personal touch!