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
Category Archives: Cooks
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
Pascal’s Manale’s most important ingredient is the head-on shrimp. As co-owner and chef Mark DeFelice says, “The head on the shrimp is important because it contains the fat and the protein, and that’s where a lot of the flavor is … Continue reading
5/20/2018 – This turned out good and with some tweaking to make it spicer will be a favorite. This was a good way to use leftover smoked pork butt.
Recipe By: Arci at AllRecipes.com Ingredients 2 pounds potatoes, peeled and cubed 1 teaspoon ground black pepper 1 tablespoon salt 2 tablespoons softened butter 2 chipotle peppers in adobo sauce, minced 2 cloves garlic, minced 1/4 cup shredded Cheddar cheese … Continue reading
5/18/2018 – The dish turned out great with many comments by Kelley and Mary that it was really good. It was inspired by the recipe on page 44 of our copy of Kit Whol’a book New Orleans Classic Creole Recipes. Kip … Continue reading
5/16/2018 – Inspired by the recipe here. Based on the first tasting we found: the texture firm; the saltiness just right, i.e. not bold; and the degree of heat not much despite the intense heat of the batch of serranos. When … Continue reading
Note: Scroll to the bottom for a link to a slow-cooker recipe for shredded chicken on a slider bun adapted from Harrie B’s. Brian Morris, the Director of Culinary Operations at Hattie B’s, appeared on Pickler & Ben to share … Continue reading
5/14/2018 – Tasted the kraut made with green cabbage here and some made with white cabbage here. The white has been aging the longest but both are well past the fermentation stage. The white had been made without Juniper Berries … Continue reading