Recipes

A Guide to Making the Best Scrambled Eggs You Will Ever Put in Your Mouth

This past weekend, J. Kenji López-Alt, writing for the New York Times, penned a piece titled: This Is How You Get the Best Scrambled Eggs

I’m sure it’s fine.

But, it’s a little too fussy for a busy cook who’s trying to get a hot breakfast on the table for his family.

If you love eggs and like a simple, quick method to bring them to table whilst receiving cheers from the folks you’re feeding give the official Scrumptious Chef version a shot.

I wrote this recipe a decade ago and it still holds true.

Here you are friends and neighbors:

A Guide to Making the Best Scrambled Eggs You Will Ever Put in Your Mouth

Recipes

Scrumptious Chef Master Stock Is Now Five Years Old

Scrumptious Chef Master Stock

In the third week of December back in 2015, I started my journey towards Master Stock. China is the culinary Mesopotamia of Master Stock with some families’ versions dating back over 100 years. I’ll be dead and gone long before my stock can approach that level of maturity.

When you walk down the path towards Master Stock you are committing yourself to reinvigorating the mother at least once a week until the day you die.

I’ve done this roughly 250 times in the past five years. It’s not drudgery. Frankly, it’s a pleasure.

Master Stock

Recipes

The Scrumptious Chef Master Stock Is Four Years Old

The Scrumptious Chef Master Stock Is Four Years Old

On December 21st, 2015 we embarked on our journey towards master stock. Since that day, at least once a week, we broke the stock out of the fridge, put freshly roasted or smoked bones in the stock pot, along with a few quarts of fresh cold water, and breathed life back into the old master on our gas range.

We’ve done this over 200 times.

Master stocks in China are handed down through familial generations like treasured heirlooms. Some are over 100 years old.

We have a long ways to go.

Recipes

A Recipe For Red Jambalaya With Smoked Deer Meat

A Recipe For Red Jambalaya With Smoked Deer Meat

I scored a big saddle hunk of venison two weeks ago when a buddy of mine who’s a hunter in Wood County, Texas visited me in New Orleans. After taking possession of the meat I went straight to the backyard and built a fire out of Kingsford charcoal and aged Louisiana pecan wood that I keep stored dry up under the house. Continue Reading

Recipes, The Art And Science Of Chili

The Art and Science of Chili: Ma Ferguson’s Texas Chili Recipe

On this day in 1961, Ma Ferguson, the first woman governor of Texas, died of heart failure. She left a Lone Star state-sized legacy but as y’all probably know by now we’re only in it for the chili.

Back in 2013, we produced a pop up restaurant event that we called “Let Us Now Praise Texas Women”

We featured Ma Ferguson’s famous Texas chili as one of seven dishes on our event’s menu.

Here’s what we said about Ferguson’s bowl following the party: Continue Reading