Chef Bryan Sparks and his partner Hailey Allen of Beloved- On the Go offer a non-subscription meal delivery system named for Bryan's 2-year-old daughter Esme, which means beloved. The business was a pandemic pivot for the couple and, as you might expect, has taken off like a shot. They're using some of our products and including local artisan food products such as Common Descent Provisions hot sauces. The recipe works equally well with Barham Family Farm flank or skirt steaks.
Taqueria Gordita is a shop in the Iron District selling tacos made of some of the finest local ingredients, including Barham Famiiy Farm pork, beef, chicken and eggs and lamb served on corn tortillas from Yoli Tortilleria and garnished with Microgreens KC.
In honor of Cinco de Mayo, owner Sarah Nelson shared her Chicken Mole Tacos!
A few recipe notes:
If you are unable to find Pasilla chiles (check the dried chile section in your grocery store), you can substitute (whole) dried ancho chiles, but it will not be as spicy or flavorful.
Sarah uses whole spices, then toasts and grinds them herself for the freshest flavor.
You can find Abuelita drinking chocolate in a yellow package in the hot cocoa section of most large supermarkets, or on Amazon.com.
Yoli's stoneground corn tortillas are locally made. Yoli recently opened an outlet on the West Side. They are also available at farmers markets and in the refrigerated section of many local supermarkets.
Chef Renee Kelly, formerly of Renee Kelly's Harvest restaurant in Johnson County's historic Caenen Castle, was a long-time customer with us. She has since moved to Wyoming, where she is the food and beverage director of Saratoga Hot Springs Resort and GM of Snowy Mountain Brewery.
When we reached inside our spice cabinet for inspiration recently, we pulled out a spice rub labeled with Renee Kelly's logo. We asked her to share one of her favorite rub recipes with us, and we used the rub to make yogurt-marinated drumsticks on the grill!
Thank you Renee!!
We sure miss our friends at Black Sheep, but Chef Michael Foust shared this brunch favorite so you can make it at home anytime you want and dream about a lovely farm-to-table restaurant we were forced to say goodbye to during the pandemic. He adapted the traditional North African/Middle Eastern tomato-pepper sauce known as shakshuka. Serve with naan bread or pita.
Pastitsio is a Greek lasagna. The baked casserole is typically made with lamb or ground beef and the pasta can be bucatini, penne, spaghetti or lasagna noodles topped with a béchamel.
This recipe is adapted from "The Best Simple Recipes" by America's Test Kitchen. We added olive oil, more cinnamon, nutmeg and red wine, as well as a bit more cream. We also think we'll try adding kale, peas or sun-dried tomatoes in the future.