The 9 Best Sour Cocktails Everyone Should Know How to Make.
Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes.Add the onion, garlic, tomatoes, plantain, thyme, oregano, raisins, almonds and sesame seeds.
Cook, stirring frequently, for 15 minutes.Let cool for 10 minutes..In a large Dutch oven or deep skillet, heat the remaining lard over moderately-high heat until rippling.
Add the sauce, stirring well to prevent splattering.Stir in the remaining stock, a little at a time.
Cover and cook, for 15 to 20 minutes, stirring frequently, until the chiles lose their raw edge.
Stir in the bread crumbs and cook, stirring frequently, until the sauce is lightly thickened, about 10 minutes.When it comes to succeeding as a chef, there's nothing wrong with taking the established route.
But every once in a while you find a chef who's cut their own path.. 08. of 10.Julia Sullivan—Henrietta Red, Nashville.
"A lot of my cooks ask me how I come up with new dishes.It has to be intuitive—'This tastes good with that,' or 'I really like this texture.'