The recipies on this page are from David, Bonnie and David's father, John Hovel.
Just click on the name of the recipe to view the PDF file in your browser.
This classic dish can take a while to prepare, but it's a real pleaser.
Not for the low fat or low carb crowd, but great for a mixed group of
vegetarians and meat chompers.
A wonderful Basque "botana", it can be used as an appetizer or "amuse bouche"
between courses. It's easy, but it does require a lot of patient
More a powder than a sauce, I use it to coat pork or chicken (or even lamb, in a
pinch). It helps keep the meat from sticking to the grill
and provides a seasoned "zip" that's lacking in bottled BBQ
sauces. If you want to use your favorite bottled sauce also, wait
until about about five minutes before the meat is ready to brush it
on. One of the purposes of the dry sauce is to prevent the scorching
and carbonization that occur when tomato sauce and sugar hit a hot grill.