Recipes | Scrumptious Chef

How To Cure A 10lb Bone In Pork Belly

Curing a bone-in pork belly is a first in the Scrumptious Chef test kitchen. While we’ve done dozens of bellies over the past decade this marks the first time we’ve tackled one that included the bones. Continue Reading

Louisiana tamalero

30 years ago in Austin, Texas, old Mexican granny women used to circulate amongst the cantinas and taverns on the rough and tumble east side. They’d wheel coolers packed with hot tamales through the doorways and loudly announce their presence with sing-song cries of tamales ! Continue Reading

The Red Devil restaurant in Budapest Hungary

We live in the best eating city in the U.S but New Orleans is a food desert if you’re trying to hunt down a proper bowl of chili. Continue Reading

A Recipe For Texas Jambalaya With Oak Smoked Brisket And Hot Guts Sausage

I was out in Austin, Texas recently, and had occasion to visit John Mueller’s Black Box Barbecue in Georgetown, a northern suburb town with a pack of pit bulls running the police force. Continue Reading

Tacos al pastor in the style of Acuna Mexico

We were never sure if we were eating dog or pork. Continue Reading

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

Big Jim Sullivan would’ve considered guanciale (unsmoked, cured pork jowl) production unthinkable. Cured hog meat always received a long spell in the smokehouse in his rural Kentucky backyard. Continue Reading

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

Brother Jack’s Barbecue in Knoxville Tennessee (building to the right)

Charles Andrew Jackson aka Brother Jack (b.1894) opened his barbecue shack on University Avenue in Knoxville, Tennessee in 1946. Jack had made his bones as a butcher and just like many a meat man saw barbecue as a natural extension of his trade. Continue Reading

A hardwood fire is an essential part of the gumbo process

The pig tails were beautiful at Zuppardo’s Supermarket this morning. They were even more beautiful with the morning sun glinting off them as they went on the antique Weber smoker in our 9th Ward backyard.

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

RL Reeves Jr

Texas Writer Documenting Life In New Orleans 9th Ward. Second Lines, Hotplates, Gumbo, Po Boys, Brass Bands

How To Cure A 10lb Bone In Pork Belly

Authentic Tex Mex Part 23: How To Pressure Cook Tamales

Cooking The Soup Of The Devil In New Orleans 9th Ward

A Recipe For Texas Jambalaya With Oak Smoked Brisket And Hot Guts Sausage

Authentic Tex Mex Part 22: A Recipe For Tacos Al Pastor

Authentic Tex Mex Recipes Part 21: Smoked Pork Belly Carnitas

A Recipe For Dry Cured Guanciale

A Recipe For Shanghai Jimmy’s Texas Chili Rice

A Recipe For Brother Jack’s Barbecue Pigsburgers (est. 1946)

A Recipe For Crawfish Andouille Gumbo With Pig Tail Master Stock

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