This cook was inspired by the recipe on page 23 of our copy of Rima and Richard Collin’s The New Orleans Cookbook. The first time we made this was on a cold, rainy day at the farm on Moma’s birthday, 12/27/2017. … Continue reading
Category Archives: Cooks
12/23/2017 – Made our fourth batch of German-style kraut inspired by this recipe at the www.TheSpruce.com. This one is with a green cabbage with twice the mustard seed using yellow and brown in a 50/50 ratio. It turned out good with a distinct … Continue reading
12/18/2017 – Mary made this using the broth and meat from the carcass of the turkey I dry “fried” yesterday in the Big Easy. After everyone left, I boiled the carcass that had a little meat left on it and … Continue reading
This seasoning blend was inspired by the one on page 93 of Kit Whol’s book New Orleans Classic Gumbos and Soups. We first made and used it on a turkey “fried” in the Big Easy for the Christmas Family Gift … Continue reading
12/16/2017 – Made this for the first time for the 2017 Texas Family Christmas Gift exchange. It did not crack like the recipe that was the inspiration for this cook here. It was good although not as moist as I would … Continue reading
Mary bought an 18 lb. ButterBall turkey on Thursday before the Sunday event. This cook used our version of a creole style poultry seasoning blend in one of Kit Whol’s books we have. Although we doubled the amount of sage, rosemary, and thyme from … Continue reading
January 2017 – Mary used it for the girls on chicken fried and roasted. Olivia now always wants chicken. Of course, she has always asks for more chicken.
12/9/2017 – Molina’s Cantina, the oldest and one of the best Tex-Mex Restaurant in Houston, shared their famous Chili Con Carne recipe. This turned out great and got even better when warmed up a few days later. Unusual for us … Continue reading
Mary made this for gifts for the 2017 Christmas. Turned out great and was easy. It was inspired by the Brown Eyed Baker at https://www.browneyedbaker.com/apple-butter-recipe/. It is not preserved so has to be eaten soon or frozen. For a canning version, see http://www.simplyrecipes.com/recipes/apple_butter/ … Continue reading
12/4/2017 – First-ever fermented tomato salsa. This was a total fail as everything was mushy. It has promise if more salt will keep at least some of the ingredients firm.