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Before Ray Lampe became a member of the BBQ Hall of Fame, he remembers the first time he smoked a piece of meat. He took a block of unseasoned hickory wood and split it, and then threw too much into the smoker’s firebox while he was cooking. “It didn’t take long for me to realize […]
When I tell people that I don’t like cake, reactions range from dismay to pity to outright disgust. Saying those three words—I. Hate. Cake.—have brought such dark shadows of disappointment and confusion across people’s faces that you’d think I’d told them that I have a third arm protruding from my abdomen that I use to triple-fist cheap beer on […]
Quick: Think of the sugariest thing you possibly can. You got something in mind? Whatever it is, I bet it is not sweeter than cotton candy-flavored Cap’n Crunch. Multiple junk food Instagram accounts have reported that the new flavor will hit shelves sometime this summer. One account, @cereallife, posted a photo of the box in […]
Chef’s Note “It’s southern thang…” READY IN: 30mins SERVES: 4 UNITS: US IngredientsNutrition 6 -8 eggs, boiled 1⁄2 cupwater 1⁄2 cupdistilled white vinegar (cheapest one) 1 tablespoon powdered crab boil (Zatarains) 1 teaspoonred pepper flakes (can sub Sriracha to taste) Directions Peel freshly boiled (chicken) eggs when room temperature. Do not use refrigerated-cooled eggs. Carefully […]
Chef’s Note “Very quick and easy Sausage and Cheese Penne Dish. Trust me this one will impress the guests.” READY IN: 40mins SERVES: 4 UNITS: US IngredientsNutrition 1 tablespoonolive oil 5 hot Italian sausages, casings removed 2 garlic cloves 2 cupsBaby Spinach 1⁄2 lbdry penne pasta 2 cups grated cheese mix parmesan cheese, Swiss, Fontina […]
In an age of unfettered culinary globalization, it’s rare to find a good food from around the world that isn’t ubiquitous and instantly available. For the longest time, Portugal’s famous pastel de nata was a notable holdout: if you wanted that flaky, custardy pastry, you’d have to book a flight to Lisbon. These days, however, […]
Chef’s Note “Source: kindle e-book–Fruit Infused Water” READY IN: 10mins SERVES: 8 UNITS: US IngredientsNutrition 5 largefresh basil leaves 2 lemons, sliced 1 lime, sliced 8 cupswater Directions Crush the basil leaves with your fingers, then add then to you pitcher. Add the rest of the ingredients and chill for 2-8 hours before serving. Source: […]
Chef’s Note “This was pretty good with a graham cracker crust.Recipe courtesy of allrecipes.com and Okbee.SHe got it fro Sussex County Strawberry Farms.Serving size is estimated.” READY IN: 45mins SERVES: 6-8 UNITS: US IngredientsNutrition 9 inchespie crusts, baked 1 quartfresh strawberries 1 cupwhite sugar 3 tablespoonscornstarch 3⁄4 cupwater 1⁄2 cupheavy whipping cream Directions Arrange half […]
Chef’s Note “This recipe for Crawfish Bisque (Crawfish Balls Instead of Heads), by Rose Martin – Administrative Services, is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com” READY IN: 3hrs SERVES: 8-10 UNITS: US IngredientsNutrition Crawfish Balls 2 lbs of the ground crawfish tails (see NOTE below) 1 smallonion, very finely […]
Chef’s Note “Give ’em something to taco ’bout.” READY IN: 1hr SERVES: 8-10 UNITS: US IngredientsNutrition 12 ouncesbacon, diced 8 largeeggs 2 cupsmilk 2 cupsflour 1 (15ounce) canchopped green chilies, drained 1 cup shredded cheddar cheese 1 cup shredded monterey jack cheese 2 tablespoonsolive oil 2 cupsfresh corn kernels (from 2 ears) 1 (15ounce) can […]