By Tommy Clarkson from the August 2013 Edition Now just what does one write about a restaurant named after the scaly behemoth of a beast that in movie theaters anyway – destroyed Tokyo in 1954 and reeked general havoc in several ensuing sequels? Well, dining-wise, I’d encourage that one bring a monster of an appetite […]
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By Manzanillo Sun Writer from the July 2013 Edition Sausage Rolls The pastry given previous may be used for this recipe or, if available, the store bought puff pastry may be preferred. I once watched Mona Brun, the home economist for Woodward’s Department stores in Canada make sausage rolls and it was such an arduous […]
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By Manzanillo Sun Writer from the July 2013 Edition Ingredients 1 pound ground lamb 1 tablespoon grated garlic 1 tablespoon grated ginger 1 small onion, minced 1 green chili, finely chopped 1/2 cup finely chopped green mango 1 tablespoon dried celery leaves 1 tablespoon garam masala 1 teaspoon cardamom seeds A pinch of salt A […]
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By Manzanillo Sun Writer from the July 2013 Edition  Ingredients 1/4 cup sugar 3 large ripe mangoes, peeled, pits removed and chopped A pinch of ground cardamom A pinch of ground fennel 3 egg whites 1 cup 35-percent whipping cream 1/2 teaspoon cardamom seeds 1/2 teaspoon fennel seeds Chopped pistachios, for garnish Directions Heat the […]
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By Manzanillo Sun Writer from the June 2013 Edition Anna’s pastry (from May issue) 5 cups of AP flour 1 lb White Crisco shortening 8-10 oz Seven-up Cut shortening into flour. Pour in sufficient Seven Up to make a damp but not wet dough. The dough should be sufficiently damp to be malleable (it depends […]
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By Manzanillo Sun Writer from the June 2013 Edition Patties, Pasties and Pies Every country has its peasant food that is made and enjoyed by the people from ingredients found locally, in plentiful supply and cheap. In most instances these meals are tasty but have different versions as usually dictated by the family matriarch. In […]
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By Terry Sovil from the February 2013 Edition This recipe came to me in an email via the internet. It included photos. I was fascinated by the concept of a cake that could be made quickly and baked in a microwave. At the time I didn’t have a microwave to test it. I did more […]
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By Suzanne A. Marshall from the February 2013 Edition Ingredients: 1 pound ground beef 1 medium chopped onion 1 can (8 oz.) tomato sauce 1 garlic glove minced 1 Tbs. chili powder ½ teaspoon salt ¼teaspoon pepper 1 can (2 ¼ oz.) drained and sliced black oliv 1 Tbs. butter 6 corn tortillas (6 inches) […]
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By Terry Sovil from the January 2013 Edition There is a new Argentino restaurant in Las Brisas called Gaucho’s Restaurant Bar. Reviews that came to me about the quality were all very favorable. I ventured out with friends to try this new location and we were all very pleased with the food and service. Gaucho’s […]
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By Manzanillo Sun Kitchen from the March 2012 Edition Ingredients: 3lb. chuck roast all purpose flour to dredge (coat) roast sea salt pepper 1 tbsp. vegetable oil 1 med yellow onion chopped into chunks 1/2 to 2 chipotle peppers in adobo sauce, chopped 3/4 tsp. ground cumin 1/4 cup tomato paste 4 cloves garlic, minced […]
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