You Can Take the Girl Outta New Yawk

But that doesn't mean she'll "blend." Consider these tips and a recipe inspired by a Wyoming trip. 

by Karin Duncker • Member { View Profile }

For 3-4 servings:

  • 1 ½ TBSP grainy mustard
  • 1 ½ tsp ground cumin
  • ¾ tsp ground turmeric
  • ½ to 1 tsp cayenne pepper (depending upon how hot you like things)
  • 1 tsp salt
  • 1 tsp red wine vinegar
  • 3 TBSP vegetable oil
  • 1 small onion (about 4 oz.), peeled and cut into fine half rings
  • 6 large cloves garlic, peeled and crushed to a pulp
  • 1-¼ lbs boned shoulder of pork, lamb or elk roast (if you are lucky enough to get it!)
  • 2/3 cup canned coconut milk, well stirred


To make the spice paste: combine the mustard, cumin turmeric, cayenne, salt, and vinegar in a cup. Mix well. **

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