Norteño eating

A couple of days ago, I bought a couple of bags of lentils and a lemon at our local supermarket. The cashier asked me if I use lemon in my lentils, and actually, I sometimes do, but I told her that the lemon was for my hummus. She asked me what that was, as she had never heard of such a thing. And since the mission of this blog is to introduce local folks to foods unfamiliar to them, I am going to talk about hummus, and share the best hummus recipe ever. Hummus is a delicious Middle Eastern appetizer, a healthy and immensely flavorful dip that will make you ashamed that you ever served the ranch dressing or onion soup mix sour cream dips to people you actually like. Hummus is a puree of garbanzo beans, tahini (sesame seed paste)garlic and lemon juice. Healthy and pure heaven in your mouth. But being me, I was recently making hummus for a party and I asked myself, "How could I make this even better, and maybe put a New Mexico spin on it?" I did so by adding locally grown,

Lamb breast is terribly fatty, so much so that it used to be considered a “throw-away cut” in the butcher's parlance. I don't recommend using lamb breast for much, but there is one way that you can take this cut and make it brilliant, by curing and smoking it into bacon. By doing so, the problem of fat becomes a perfect solution, and the end result is delicious, like regular bacon but with a compelling tang. It's also a great way to make bacon legit for Jews, Muslims, Rasta etc who won't eat pork.My Rasta friend Zac adores lamb bacon. A tip of the hat if you're reading this, Zac! If you prefer the savory, you could also try your hand at lamb pancetta by eliminating the honey and allspice and curing the lamb breast with garlic, thyme, bay leaf, rosemary. If you do the pancetta thing, don't smoke it. Roll it, tie it and hang it to dry and concentrate flavors for a few days. To cure- 1 large lamb's breast ¼ cup of Morton's sugar cure ¼ cup hon