Inspired by the recipe here. Note it uses the three peppers and the trinity. Ingredients 2 tsp. kosher salt 1 tsp. cayenne pepper 1 tsp. freshly ground white pepper 1 tsp. freshly ground black pepper 1 tsp. dried basil 1?2 tsp. … Continue reading
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5/29/2018 – We had put a vac-packed frozen, 2-bone Prime Rib Roast in the refer to thaw two days ago. Removed it this morning and salted with Kosher salt and let set out in the vacuum bag for about an … Continue reading
From the video by Chefs Kristen Essig and Michael Stoltzfus of Coquette here. 2C water 2C milk 18 tbsp firm, not hard, butter S&P to taste ————– 14 eggs in a bowl ————– 4 potatoes, riced* Combine all in a saucepan and … Continue reading
May 27, 2018 – This turned out ok but not a great shrimp and grits like here. This was an experiment by using the Chaurice we made and liked in place of our Chorizo that is typically used. The chaurice had been … Continue reading
5/25/2018 – Turned out good after it aged a day or so. Had a lighter taste that our typical southern potato salad and worth trying again. Later preparations were with several substitutions/simplifications and turned out great. Tagged as a Favorite.
Inspired by the Black Iron Blog. Ingredients 6 x 6-8oz. catfish fillets peanut oil for frying marinade for catfish – 1 cup buttermilk + Louisiana hot sauce to taste marinate catfish for at least 2 hours prior to frying. 2 … Continue reading
Inspired by Chef Folse here. Comment: The original jambalaya of New Orleans was tomato based and flavored with a combination of sausages, ham and chicken. Often, the dish was “thrown together” at a moment’s notice when unexpected friends dropped by and … Continue reading
Comment paragraphs below and inspiration for the recipe is from Chef John Folse here. Andouille Sausage PREP TIME: 6 Hours SERVES: 5 (12-inch) links COMMENT: Andouille is the nationally famous Cajun smoked sausage of Louisiana. Made with pork butt, shank … Continue reading
05/23/2018 – This was our first ever batch of Chaurice (pronounced shore-EESE) sausage and it was great. Far more flavorful than andouille although need to try John Folse’s andouille as this followed fairly closely John’s recipe for chaurice here. Be … Continue reading
5/22/2018 – This cook produced the best flavored ribs I have made. The seasoning with 5POGS 24 hours before then before the foil and finishing in the oven is the best yet. The ACV-diluted Stubbs BBQ Sauce gave it the … Continue reading