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
Tag Archives: Journal
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
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
1/16/2018 – Bought a head of white cabbage from Hong Kong Market. This ferment worked well and had a distinct mustard tone from the ground seeds. Next time use only yellow mustard to avoid the dark “clouds” in the ferment from the … Continue reading
1/15/2018 – Used bones from the ribs smoked yesterday. Yields about 6 quarts 2 tablespoons olive oil 5 large (about 3-4 lbs) beef rib bones where we had eaten the smoked beef 9 quarts cold water 4 large carrots, washed, … 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
12/23/2017 – 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