When researching how to boil this Easter’s crawfish I came across The Boiled Crawfish Recipe at http://howtoboilcrawfish.com/. It made more sense than what we did last year. We decided to not do a whole sack for Easter but 10 lbs today, … Continue reading
3/25/2018 – Followed our first cook here fairly closely although began with the carcass from a turkey that, the day before, had been spatchcocked and seasoned under the skin and top with about 50/50 Kit’s Creole Seasoning and 5Pogs. This … Continue reading
This test used the 3POGS with the 3X the cayenne. Should have cured the thin slices as it would not have taken long and they would have been better. The seasoning blend seems to be what is wanted for Tasso. Could … Continue reading
1/27/2018 – First attempt at making andouille sausage as what we buy often is tasteless compared to how articles about say it tastes. This has many of the traditional Cajun spices used in sausage.
Chef John Folse’s recipe here. Inspired by http://www.foodrepublic.com/recipes/andouille/ Ingredients 1 onion, finely diced 6 garlic cloves, finely chopped 1/2 tablespoon cayenne pepper 1/2 teaspoon ground mace [substituted is Nutmeg and/or All Spice] 1/2 teaspoon freshly dried thyme (hang up a bunch … Continue reading
1/17/2018 – While working from home during the great freeze in Houston the second week of January 2018 we made our traditional chicken soup with four thighs. I wanted to try a different spice profile so searched for an Ina recipe … Continue reading
01-09-2018 – Inspired by CookinCowGirls recipe at AllRecipes.com. This was Mary’s best ever remoulade as it had a bold remoulade taste with a distinctive, but not painful, kick. … Continue reading
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
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
11/3/2017 – Mary spent all day making this for the first time to serve at Peggy’s visit to Houston to see the Quilt Show. It was very good and enjoyed by everyone. They even wanted it again the next evening.