Inspired by Jeff Phillips here. What You’ll Need 4-6 Cornish hens 18-20 oz. each Citrus rosemary marinade (recipe below) Jeff’s Texas-style rub Instructions Make the marinade by adding 3 cups of olive oil to a medium sized mixing bowl. Zest about ? … Continue reading
Tom
From the Deep South Dish to serve over blackened catfish and her Cajun rice pilaf. Prepare the etouffee first by melting the 1/2 stick of unsalted butter in a large skillet over medium heat and stir in the flour; cook and stir … Continue reading
Inspired by his recipe here. Turned out very good. Rich and a bit spicy with a lot of flavor. Note the changes from his recipe due to the time allowed and company. Well worth trying again as could become the … Continue reading
12/8-10/2018 – This was inspired by Ina Garten’s recipe for Tuscan Lemon Chicken in our copy of her Back to Basics book. The recipe is online here. Used thighs rather than a whole bird and they turned out very good … Continue reading
This dish was inspired by Ina Garten’s “Capellini with Tomatoes and Basil” recipe found here. We made it with some changes including angel hair pasta. It turned out very good. Had it about 4 days later with grilled rosemary lemon chicken … Continue reading
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L’Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer’s tomatoes. https://cooking.nytimes.com/recipes/8663-spaghetti-with-fresh-tomato-and-basil-sauce INGREDIENTS 3 pounds … Continue reading
Dirty Rice Recipe • Rouses Supermarkets https://www.rouses.com/cooking/recipes/dirty-rice INGREDIENTS 1/2 pound chicken giblets 1/2 pound chicken livers 1/2 pound pork sausage, removed from casings and crumbled 1/2 cup butter, melted 1 cup diced onions 1 cup diced celery 1 cup diced … Continue reading
For Seafood Fry: Mix 3 tablespoons Kit Whol’s Creole seasoning with 1 cup masa (corn) flour, 1 cup all-purpose flour and 1 tablespoon kosher salt. The addition of 1/2 cup cornstarch will make the fry extra-crispy. … Continue reading
12/1/2018 – This cook was inspired by the recipe on page 224 of our copy of Chef Paul Prudhomme’s book Louisiana Kitchen. Our note in the book is dated 6/5/2004 and reads “Used cajun sausage (12″) with one liver, 4 … Continue reading
11/29/2018 – Made this a little different from the formula we have been using. It has a little more salt and juniper berries. The cabbage came from Rouses. The table below came from the spreadsheet in DropBox. grams Cabbage 1842.0 … Continue reading