The Red Devil restaurant in Budapest Hungary
Cooking The Soup Of The Devil In New Orleans 9th Ward
A Recipe For Texas Jambalaya With Oak Smoked Brisket And Hot Guts Sausage
A Recipe For Texas Jambalaya With Oak Smoked Brisket And Hot Guts Sausage
Authentic Tex Mex Part 22: A Recipe For Tacos Al Pastor
Tacos al pastor in the style of Acuna Mexico
Authentic Tex Mex Recipes Part 21: Smoked Pork Belly Carnitas
A Recipe For Smoked Pork Belly Carnitas
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
A Recipe For Dry Cured Guanciale
A recipe for dry cured guanciale
A Recipe For Shanghai Jimmy’s Texas Chili Rice
Shanghai Jimmy’s Texas Chili Rice
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
A Recipe For Brother Jack’s Barbecue Pigsburgers (est. 1946)
Brother Jack’s Barbecue in Knoxville Tennessee (building to the right)
A Recipe For Crawfish Andouille Gumbo With Pig Tail Master Stock
A hardwood fire is an essential part of the gumbo process
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
Scrumptious Chef’s Treasured Black Eyed Peas Recipe
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.
Here’s how.
Some Master Stocks Are Over A Hundred Years Old. Ours Just Turned Two
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.