Inspired by Chef Folse here. Comment: The original jambalaya of New Orleans was tomato based and flavored with a combination of sausages, ham and chicken. Often, the dish was “thrown together” at a moment’s notice when unexpected friends dropped by and … Continue reading
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Comment paragraphs below and inspiration for the recipe is from Chef John Folse here. Andouille Sausage PREP TIME: 6 Hours SERVES: 5 (12-inch) links COMMENT: Andouille is the nationally famous Cajun smoked sausage of Louisiana. Made with pork butt, shank … Continue reading
Pascal’s Manale’s most important ingredient is the head-on shrimp. As co-owner and chef Mark DeFelice says, “The head on the shrimp is important because it contains the fat and the protein, and that’s where a lot of the flavor is … Continue reading
Recipe By: Arci at AllRecipes.com Ingredients 2 pounds potatoes, peeled and cubed 1 teaspoon ground black pepper 1 tablespoon salt 2 tablespoons softened butter 2 chipotle peppers in adobo sauce, minced 2 cloves garlic, minced 1/4 cup shredded Cheddar cheese … Continue reading
Note: Scroll to the bottom for a link to a slow-cooker recipe for shredded chicken on a slider bun adapted from Harrie B’s. Brian Morris, the Director of Culinary Operations at Hattie B’s, appeared on Pickler & Ben to share … Continue reading
REDFISH COURT BOUILLON 1 8 – 10 pound redfish, cleaned and cut into two fillets (snapper is a good substitute) 1 tablespoon kosher salt, plus more to taste 1 teaspoon black pepper, plus more to taste 1 pound large shrimp, … Continue reading
Ingredients: 1/3 CUP Light brown sugar 1 tsp Ground cinnamon 2/3 CUP White sugar 1/2 CUP Butter, softened 2 Eggs 1 1/2 tsp Vanilla extract 1 1/2 CUPS All-purpose flour 1 3/4 tsp Baking powder 1/2 CUP Milk 2 Apples, … Continue reading
Dry-brine for 2 hours a 1-1/2″ steak. Let warm up before searing Use a paper towel to dry the steaks. We want them as dry as possible so they will brown with as little steam as possible. Sear in a … Continue reading
3 Mashed Bananas (ripe) 1/3 C Applesauce 2 C oats 1/4 C Almond Milk 1/2 C Raisans or dark chocolate chips 1 tsp Vanilla 1 tsp Cinnamon Preheat oven to 350. Bake for 15-20 minutes! Yummy! … Continue reading
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