Click for his CREOLE SAUCE RECIPE A VARIETY OF USES FOR CREOLE SAUCE Catfish Courtbouillon (COO-B-yawn) Creole Sauce made with Dark Roux and Seafood stock. Simmer the sauce with 4-5 lemon slices, add Catfish cut into 1 1/2 inch pieces. … Continue reading
How To Render Fat To Make Lard You will need a pot or Dutch oven. Pre-heat oven to 250º regular oven 225º convection oven. Place 5+ pounds of ground pig fat into a covered oven-safe dutch oven. Bake at 250º … Continue reading
Gary Wiviott’s buttermilk brine – 1/2 gal buttermilk, 1 cup warm water, 2/3 cup kosher salt, 1/2 cup brown sugar, 1/4 cup Old Bay Hot (Gary recommends just regular Old Bay tho’) OPs modifications: Sometimes we toss in some cut-up … Continue reading
This is always Tom’s favorite.
By Ina Garten – Very good Ingredients: 3 scallions, white and green parts, chopped 1/2 cup chopped fresh basil leaves, lightly packed 2 tablespoons freshly squeezed lemon juice 11/2 tablespoons Dijon mustard 1 tablespoon good olive oil 2 garlic cloves, … Continue reading
This was a successful cook. Kelley said the stuffed thighs were the best thing she has eaten. Both were great warmed up all week. … Continue reading
This is a great, rich, moist, almost casserole like cornbread.
TARTER SAUCE INGREDIENTS 1 cup mayonnaise 1 tablespoon minced onion, or shallots 1 tablespoon capers 1 teaspoon vinegar 1 tablespoon chopped sweet pickles 1/2 teaspoon prepared mustard 1 hard boiled egg, finely chopped Directions: Combine all ingredients and mix well. … Continue reading
Standard cook that turned out good as usual. 10/8/2016 – Mary bought a large package of six large CSRs on sale. We rubbed in Stubb’s Hot Pork Rub and let it rest for 6 hours or so. Prep’ed two 1/4 … Continue reading
Both turned out great. Good lessons learned here. 10/2/2016 – Bought the 7.28 lb.of ribs at Kroger for $1.29/lb. Very meaty and only trimmed off the tip. Preface – This turned out good and builds on developing our rib recipe. … Continue reading