Dirty Bird Recipes

Steps:

• In a pitcher, combine the clam-tomato juice, lime juice, orange juice, hot sauce, Worcestershire, black pepper, ginger, salt, bitters and serrano. Stir well.
• To serve, rim a pint glass with salt. Fill the glass with ice, then fill halfway with the Dirty Bird mixture. Top off with Mexican beer, about 5 ounces. Repeat.

Steps:

• In a large saute pan over medium heat, brown the ground beef while breaking the mass into smaller pieces. While the meat is cooking and still a little pink, add the onion and saute until the beef is fully cooked and the onion turns translucent. Drain all of the fat from the pan. Add all the dry spices and cook for 2 to 3 minutes more, then stir in the tomato sauce. Once combined, incorporate the beef stock, vinegar and Worcestershire sauce. Bring to a simmer and cook for 1 hour. Put the cooked bucatini in a serving bowl and add the meat sauce. Garnish with Parmigiano-Reggiano and serve.

Steps:

• In a blender or food processor, add the chipotle peppers, 3 garlic cloves, chicken stock, oregano, cumin, salt, and Mexican chocolate. Blend well.
• In a frying pan add butter, remaining chopped garlic, and chopped onions, saute for 5 minutes. Add chicken breasts. Cook until almost done. Add sauce to pan. Reduce the heat and cook until sauce is thick.