Credit for this tasty recipe goes to Mary Jane, who baked this banana bread on one of our visits to Albuquerque. While MJ used a chopped fresh habanero, I replaced it with a colorful mix of chopped candied peppers, making it almost look like a fruit cake.

Ingredients

• 1 3/4 cups all-purpose flour

• 2 1/4 teaspoons baking powder

• 1/2 teaspoon salt

• 1/3 cup shortening (we prefer butter)

• 2/3 cup sugar

• 1/2 teaspoon lemon zest

• 2 eggs

• 2 soft, ripe bananas

• 1/2 cup chopped walnuts or pecans

• 1 cup coconut flakes

• 1 tablespoon mixed candied chiles, chopped

Instructions

Note: All ingredients should be at room temperature.

Preheat oven to 350F (180°C)

Sift flour with baking powder and salt.

Blend shortening, sugar and lemon zest to a creamy consistency.

Beat the eggs, mash the bananas, blend both well with the shortening/sugar mixture.

Add the sifted ingredients in three steps, beating the batter after each addition until smooth.

Fold in the chopped nuts, candied chiles and coconut flakes.

Pour banana nut bread batter into a well-greased loaf pan.

Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Let cool before slicing.

Sprinkle this seasoning on pork or lamb chops before grilling. It also works on strongly flavored fish, like fresh tuna steaks.

Ingredients

• 1/2 cup salt
• 2 tablespoons Chinese five spice powder
• 1 teaspoon granulated garlic
• 2 teaspoons finely ground black pepper
• 1 tablespoon granulated brown sugar

Instructions

Combine all of the ingredients in a bowl, mix well and store in an airtight container.

I thought that these noodles would go well with the short ribs. If you are making them a day ahead of time, store them in the refrigerator.

Ingredients

• 3 cups semolina flour (available in gourmet shops and health food stores)
• 2 large eggs, beaten lightly
• 1 tablespoon olive oil

Instructions

Place the flour on a mixing board. Make a well in the middle and place the eggs and olive oil in it. Mix with your hands and then knead for 10 minutes. Cover the dough, and let it sit for 1/2 hour.

Using a rolling pin (or a pasta machine), roll the dough very thin (1/32 inch or less). Cut into 1 1/2 inch wide strips.

Cook the noodles in boiling salted water for 1 to 2 minutes—no more. Drain, place on a kitchen towel, and cover with plastic wrap until you are ready to use them in your recipe or serve them.

Here’s our kicked-up version of this classic Caribbean cocktail.

Ingredients

• 2 oz. vodka

• 1/2 oz. Blue Curacao

• 1/4 oz. lemon juice

• 2 oz. pineapple juice

• 1/2 oz. chile syrup

• 1 oz. Cpt. Morgan’s Coconut Rum

• candied habanero chile half

• crushed ice

Instructions

Blend liquors, juices, and syrup in a blender.  Fill two 12-ounce glasses with crushed ice and pour blended liquid over ice.  Garnish with candied habanero chile, serve with straws.  Be happy.

Ingredients

Instructions

Prepare the cooker for indirect cooking at 250°F, using cherry wood for flavor.

Season the ribs liberally with the Five Spice Salt and put them in the cooker. Cook until they are nicely browned, about 2 hours.

Put the ribs in an aluminum foil pan. Spread the baby bellas and the garlic on the ribs evenly. Pour the wine and beef broth over the top. Cover with foil and return to the cooker. Raise the temp to 350°F and cook until the ribs are tender. This should take about another 2 hours. Check occasionally to make sure the liquid hasn’t dried up and add some more broth and wine as needed.

Remove the ribs to a platter, spoon the bellas into a bowl and add as much of the liquid as you desire.