If you like mole, you’ll love the “Slow Burn” pulled pork mole recipe from the Country Cat’s Heartlandia cookbook. This isn’t a sweet mole. It’s dark, it’s rich, it’s full of sultry smokey heat from an assortment of dried chiles, while balanced with a depth of flavor from the chocolate and teeny bit of sugar. If you are one of those strange people who doesn’t like mole, then I’m hoping it’s because you’ve never had a good mole. Make this and we’ll know. This is exactly how mole ought to taste (in my humble opinion, anyhow)….
Salt-baked steelhead from Heartlandia has revolutionized my outlook on preparing fish at home. This is, hands-down, the most amazing fish I’ve ever cooked at home and it’s up there with some of the best fish I’ve ever eaten, including fancy restaurant fish. Heartlandia’s salt-baked steelhead is easy to throw together, and doesn’t require much clean up or much attention while it cooks. You don’t have to worry about flash-frying or pan-searing and running the risk of leaving the fish 30 seconds too long and overcooking it. It also doesn’t make your apartment smell of fish. The baking process is comparable to the parchment bag technique, only you don’t even need to bother with folding your parchment paper into a bag.