Mangoes & Curry Leaves

Here’s a winter recipe to keep you warm from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent. This is one of my all time favorite things to make, it’s simple but does require almost 2 hours of simmering. Simmered Kashmiri Paneer 2 lbs very ripe tomatoes or 3 cups crushed canned (I use […]

House Cured Bacon

More bacon at Mockingbird Headquarters! Over the holidays I had a really exquisite appetizer that was house cured bacon and a fried egg. The bacon was thick and spicy, full of flavor. I’ve always wanted to cure my own so I did a little research: Hopefully I’ll get some going soon. Has anyone cured […]


For the past five or six years I’ve cooked a big dinner for New Year’s Eve instead of going out. We’re generally in Colorado and going out on New Year’s is expensive at best, but generally over priced and under whelming. Last year in an effort to up the interactiveness we decided to have a […]

Mint Chutney

Mint Chutney recipe from Street Food via Mangoes and Curry Leaves, a cookbook I can’t say enough good things about. The recipes are amazing. Ignore the seemingly unedited editorials… 2 cups packed mint leaves 1/4 cup fresh lime juice 2 tablespoons coriander leaves 3 tablespoons of shallots or yellow onion 2 teaspoons of green cayenne […]

Samosas Recipe

Here’s the recipe for the Samosas served at Street Food via Charlotte Pence via the Frugal Gourmet. For the wrappers I used pre-made empanada wrappers from the Holy Land on Sutherland. To quote the Frugal Gourmet, this recipe makes 48 small treasures. If you use the pre-made empanada wrappers and cut them in half the […]

Carmel Apple

This is a recipe from Robert Birkholz, an illustrious Mockingbird bartender and amazing chef. The drink is THE perfect fall/winter cocktail. Carmel Apple Apple-sorghum soda 210g (7oz) fresh apple juice (about 4 medium size apples) 54g (1.5 oz) sorghum 2 CO2 cartridges Juice apples and strain. whisk sorghum into juice. Fill seltzer bottle 3/4 full. […]