from marcus samuelsson of aquavit, who says it was what his swedish grandmother made on sunday nights. my change is to add some additional liquid to the pan so that you have enough to make sauce to pour sparingly over the chicken and rice.
this recipe was very popular back in my teenaged cast-party days, when my mom would make it for us. i recall getting the recipe from mike everheart's mom, i think. i love this stuff! i usually make a double or 1.5 recipe, and keep the extras at home for
when not in mexico i use this recipe to make my own arrachera beef, a marinaded flank steak. the beef is perfect for tacos, fajitas or chili. please note that cooking time is actually the minimum time needed to marinade.
tweaked from a recipe found on southern accents website which came from denise gee's book "southern cocktails: dixie drinks, party potions & classic libations" time does not include chilling the remoulade
store-bought refrigerated pizza dough (pillsbury brand) works well for this or use your own favorite recipe, this can also be baked in a 9 or 10-inch pie plate instead of a baking pan, don't try to bake this in a regular pizza pan the cream mixture will r
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