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
Category Archives: Cooks
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
5/13/2018 – At 5:15 PM while the Franks RedHot Sauce Chicken was smoking I inserted into the MES on the third rack from the top with it running at 250 seven ears of corn. The ears had been sitting out for … Continue reading
5/12/2018 – Decided to dump it as they became very cloudy with white clumps. LIkely due to the serranos being too tall for the pint jar and nearly sticking up out of the brine.
5/13/2018 – This turned out well and was the first batch Mary began to eat every day (after a two-week ferment) as it helped her stomach. It has far less caraway and mustard than the recent ferments.
5/13/2018 – This made a good kraut although it had no caraway seeds or other spices. Began a ferment of white cabbage and grated carrots at a 3:1 ratio. Liked the idea of getting the probiotic value plus the health … Continue reading
5/12/2018, Sunday – Bought a fresh ~8 lb. Smithfield pork butt at HEB for $1.49/lb. No trimming was needed as the fat cap with thin and not even there in places. About 6 PM scored the thin fat cap into … Continue reading