We were making oven carnitas for a work assignment last week, and could not help but dream of how good they would be if cooked over a wood fire. Once we got back on the ground in New Orleans we hit the backyard and knocked out a quick batch Continue Reading
Blackie Sherrod was a Texas legend. The hard-bitten old sports scribe routinely cried out for more “punch and juice” from his fellow writers. He liked to go deep and he expected those around him to follow. Continue Reading
We have a couple dozen gumbo recipes in our repertoire but most of them are day in day out versions with smoked chicken and link sausage we pick up from Terranova Superette or Quicky’s. And we keep a quart jar filled with handmade roux in the fridge so we can bang out a gumbo on a Tuesday night without breaking a sweat. Continue Reading
Hoppin John is black eyed peas writ large in the southern kitchen. If you’re not afraid of a little prep work you can take our lucky New Years peas recipe straight to the stratosphere.
You’re a dyed in the wool old school cook who makes scratch stocks at least once a week. You would never consider using mere tap water for any of your gumbos, soups or stews but are you making master stock?
Once you do you will never use plain old stock again.
Our master stock turned two years old a couple days ago, and it’s richer and more nuanced than ever. Of course many households and restaurants in China hold master stocks that are over a hundred years old.
During this time I’ve learned that the Holy Trinity is not sacrosanct in the 22 parishes that comprise Cajun country. Continue Reading
Once out in Acadiana we procured a suitcase load of smoked sausage-the kind made by old masters who have been plying their charcuterie trade since the 1920s.
Hope y’all can make it out.