This is the hot, melted muffuletta like served at Napoleon House in the French Quarter inspired by George Graham here. 2 (10-inch) loaves round Italian bread with sesame seeds 4 cups jalapeno olive salad from Rouses ½ pound Genoa salami, … Continue reading
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Inspired by the recipe at Al Simon’s Cajun Microwave site here. 6-8 pork chops1 lb pork sausage cut in 1-inch pieces1 onion, diced1 bell pepper, chopped2 ribs celery1 tbs minced garlic1 bunch green onions1 bunch parsley1/4 lb margarine or butter2 … Continue reading
Inspired by George Graham here. Preheat the oven to 350ºF. 3 cups long-grain white rice, such as Supreme 3 cups chicken stock 1 package Paellero paella seasoning with saffron or any commercial paella seasoning 1 large yellow onion, diced 1 … Continue reading
Pepper Jack Grits Poppers inspired by a December 2012 SOUTHERN LIVING recipe. Kelley suggested it 2/5/2019. You’ll need about 1/2 cup uncooked grits to make this recipe. Ingredients 1 cup hot cooked grits 1 cup (4 oz.) freshly shredded pepper Jack cheese … Continue reading
almanac.com/recipe/blueberry-sour-cream-pancakes Sam Jones/Quinn Brein Ingredients 1-1/3 cups flour 1-1/2 teaspoons baking soda 1 teaspoon salt 1 tablespoon brown sugar 1-1/2 teaspoons ground nutmeg 1 tablespoon cinnamon 1 egg, beaten 1 cup sour cream 1 cup whole milk or buttermilk 1 … Continue reading
Sweet and Smoky Chipotle Rub A spice rub perfect for grilling pork, chicken, seafood and more. Has the smokey flavour of chipotle powder and smoked paprika and the sweet caramel taste of dark brown sugar. Author Steve Cylka https://www.theblackpeppercorn.com/2012/06/sweet-and-smokey-chipotle-rub/ Ingredients … Continue reading
1/13/2019 – This cook was inspired by Ina Garten’s recipe at Food Network. It was our first time to make stuffed cabbage and turned out great. This made 19 cabbage rolls from leaves from a smallish cabbage. The rolls filled the … Continue reading
This is inspired by Jeff at https://www.smoking-meat.com/february-1-2018-smoked-pork-belly-slices. What You’ll Need 3-4 lbs pork belly slices (¼ thick is perfect) Kosher salt (for the dry brine) Jeff’s original rub recipe Dry brine both sides of the 1/4″ thick slices for 2 hours Apply … Continue reading
This recipe was inspired by one with the same name at Dixondalefarms.com. Ingredients 3 tbsp. olive oil, divided 1 large onion, halved and thinly sliced 2 tsp. chopped thyme Kosher salt Fresh ground black pepper 2 cloves garlic, minced 1 … Continue reading
Inspired by Jeff Phillips here. What You’ll Need 4-6 Cornish hens 18-20 oz. each Citrus rosemary marinade (recipe below) Jeff’s Texas-style rub Instructions Make the marinade by adding 3 cups of olive oil to a medium sized mixing bowl. Zest about ? … Continue reading