1. First, toast the finely-chopped walnuts in a small sauté pan until a little darkened and fragrant. Set aside.
2. In medium, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. When hot, add the onions and green bell pepper and sauté until the onions are translucent, 6 to 8 minutes. Then add the serrano pepper and garlic and cook, stirring, until the garlic is golden, 3 to 4 minutes.
3. Stir in the chopped mushrooms and add the chili powder, dry mustard, and cumin (and garlic powder, if using), as well as some salt and pepper. Sauté until the mushrooms have softened and reduced in size, about 5 to 7 minutes.
4. Add the tomato paste and stir well, coating all other ingredients. Add the crushed tomatoes, brown sugar, and Worcestershire sauce.
5. Reduce to preferred sauciness and stir in the toasted walnuts. Season with salt and pepper to your liking. Warm a few potato buns, and spoon the joe mix onto it. Garnish with pickled red onions and cilantro. Eat it open faced or as a sandwich!
This fluffy dip gets its great flavor from shallots and fresh herbs. It’s great for entertaining as it may be prepared several days ahead. Serve with veggies or crackers.
These sticky bun cinnamon rolls are so easy to make. Start with prepared Hawaiian rolls and fill with a bit of cream cheese. The buttery brown sugar and walnut topping is the perfect crunchy balance to the cream cheese filling.
Indulge in a rich and textured appetizer featuring a creamy California Walnut polenta as the base, crowned with tender, brandy-braised walnuts infused with savory demi-glace. A bright, lemon-scented walnut gremolata adds a delightful crunch, while delicate curls of aged parmesan complete this flavorful dish. Perfect on its own or as…
