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Baby Snakes Gospel Hash
2007-10-25 12:16:00
Let me set the scene for you---  The year was 1986.  The morning air was hot and humid.  Drums, organ, voices and handclaps filled the air.  A large heavy-set woman stood in front of me swaying to the music, a porkchop in one hand and a bible in the other.  There I was-- standing in the Gospel Tent at the New Orleans Jazz and Heritage Festival!  The Baby Snakes Gospel Quartet was onstage belting out another chorus of "I'm Gonna Have Breakfast With Jesus!"  The spirit of the Holy Ghost was working its way through the sweaty crowd as a revelation was delivered unto me-- "Hey, I should name a dish after these guys!"  Yes indeed.  Let's make some Baby Snakes Gospel Hash!

Food Blog Chatterbox 10/24/07
2007-10-24 12:30:00
Every week, we skim the cyber soup to find the top food blog posts for your reading pleasure! If you're looking for a chuckle or two, the 7 Days Omnivore blog has posted a series of links to humorous articles from The Onion magazine titled Eating The Onion! From The Greasy Spoon blog comes a detailed post on Black Pudding.  "What's Black Pudding?"  It's a type of blood sausage!  For those of you who are not squeamish about this type of culinary adventure, check out Black Pudding!
More About: Food , Blog

Funky Chicken Cacciatore
2007-10-23 12:18:00
This is a simple chicken dish that was developed by Italian cooks during the Renaissance period and down through the ages, like many great recipes, it has taken many twists and turn as each generation of cooks has added their touches.  I've only had two great versions of Chicken Cacciatore over the years; one was in a quaint little restaurant in Chicago during the late 60's, the other was at a family style Italian restaurant in Brooklyn during the 70's.  The names of these eateries are lost to me now but the robust flavors linger on in my memory and from time to time I just have to strap on an apron and make some chicken cacciatore in an effort to convince myself that I actually did eat at those two restaurants and that it wasn't a dream.  Or was it?Ingredients:
More About: Funky

Orlando BBQ Tilapia
2007-10-22 12:19:00
Ah me!  We all have those days when we're pressed for time and it's hard to pull together a dinner that will please the whole gang at the dinner table.  What to do?  Here's a simple Floridian seafood recipe for just that type of day. 
More About: Orlando

Video Sunday 10/21/07
2007-10-21 13:49:00
It's Video Sunday !!!!(Psst!  Turn out the lights and pass me some popcorn!)If you've always wanted to learn how to handle a knife like a professional chef, then check out this great little instructional video!*********************************** *************************Website Update:  Our new weekly poll is up in the sidebar section---stop on over & cast your vote before we post a new poll next Wednesday!

A Guide To Pork
2007-10-20 12:00:00
In the past, pork has had a bad reputation due to the fact that it was often prepared incorrectly, resulting in a piece of meat that was tough, dry and flavorless.  Due to fears of disease, the common practice was to cook pork to an interior temperature of 180 degrees.  However, recent scientific research indicates that it is now acceptable to prepare pork to an interior temperature of 160 degrees.  This change in cooking technique has helped pork experience increased popularity as a flavorful meat that contains great traditional value.  If you're thinking of adding pork to your cooking repetoire, here's a list of the various cuts of pork and the different methods of cooking them.
More About: Guide , Pork , Guid

Ohio Ham Loaf
2007-10-19 12:21:00
I first discovered this interesting variation on the basic meatloaf recipe when I was going to college in Dayton, Ohio back in the fabulous 70's, don'cha know.  Not far from the school's campus, just down the street from a run-down burlesque theater, was an old cafeteria that had ham loaf on their menu every day.  "Cafeteria?!"  Yes, a cafeteria!  For many folks, a cafeteria is a place where one eats while they're at school or work but in the Midwestern United States circa 1971, I discovered that there were cafeterias that functioned as (gasp!) restaurants.  Most of these cafeterias were owned and operated by families who, over several generations, had served up menus of simple, hearty and delicous comfort food.As you passed down the line with your tray (which was made out of some heavy pressed board--not those flimsy plastic things they make you use nowadays), the bright and steaming array of food that lay before ...

A Food Blogger's Daydream
2007-10-18 12:32:00
Today, as I was taking my morning walk around the neighborhood, my mind began to drift away into a fog of silly notions.  Whistling under my breath as I walked along, I started to speculate as to what it would be like if some famous personalities from the past were part of today's food blogging community.  Hmmmmm.....Jack Kerouac -  Based in Lowell, MA, Kerouac's blog, On The Table, won the 2006 Blogger's Choice Award in the socal activist food category.  He blogs about current issues in the American food production system.  Excerpt from most recent blog post:  "The charging restless mute unvoiced bacon keening in a seizure of tarpaulin power."
More About: Food , S Day

World Food News
2007-10-17 12:06:00
Here's an actual conversation I heard in the supermarket yesterday: "Say, is that frozen lasagna any good?"  "I guess so--it hasn't been on the news so far as I know..."  In what seems like a weekly litany of unregulated shenanigans in the food industry there is yet another food recall!  From the Associated Press site: "ConAgra Food s Inc. and the U.S. Department of Agriculture are defending their decision not to recall pot pies linked to a salmonella outbreak, although two East Coast grocery chains made their own choice to pull the product from store shelves.  The Banquet and generic brand chicken and turkey pot pies made by ConAgra have been linked to at least 139 cases of salmonella in 30 states. The federal Centers for Disease Control and Prevention said at least 20 people have been hospitalized, but so far no deaths have been linked to the pot pies."  The mind reels at what could be coming down the pike in 2008:  &quo...
More About: News , World

The Drunken Sweet Potatoes
2007-10-16 12:23:00
Sweet potatoes are a funny thing to some people.  Many folks don't like them after having been tortured with badly prepared yams at Thanksgiving dinner over the years.  Other people think they should only be served with certain entree items, all the while thinking, "No sweet potato can match the majesty, beauty and gosh darn goodness of a regular potato!"  Me?  I like 'em.  They're pretty versatile and can be prepared to match almost entree you willing to cook up.  Today's recipe is a simple twist on mashed sweet potatoes that involves some tequila.  "Tequila?!"  Yes indeed!Ingredients:2 large Sweet Potatoes , peeled & cubed5 TBS Jose Cuervo Gold Tequila1/4 cup unsalted Butter, softenedDry Spice Mix:1/2 tsp Dry Mustard1/4 tsp Ground White Pepper1/2 tsp Kosher Salt1/2 tsp Kosher Salt1/2 tsp Thyme1 pinch Cayenne Red Pepper1 pinch Ground Nutmeg1 pinch Ground SageCooking Procedure:Place the cube sweet potatoes ...
More About: Sweet , Sweet potatoes

Pensylvania Dutch Red Cabbage
2007-10-15 12:27:00
When I was growing up, I lived in a small town in Pennsylvania for a few years.  I can remember my Dad taking us all out to eat at a homestyle Amish restaurant on several occasions.  Those meals linger in my memory as I recall such dishes as meatballs with gravy, apple dumplings, panfried scrapple with syrup, the homemade garlic laden pickles that came to the table as part of a relish tray, fresh bread smeared with apple butter, a thick juicy ham steak and a country red cabbage that just melted in my mouth.  Ahhh!  What I've always loved about this style of cooking is its simplicity.  No, that does not mean it sports one dimensional flavor.  Amish cooking has a basic "feel" to it that reflects the here and now of what many Pennsylvania Dutch farmers have eaten over the years.  Here is a recreation of that wonderful red cabbage...Ahh!Ingredients:12 cups shredded Red Cabbage 3 larg...
More About: Sylva

Video Sunday 10/14/07
2007-10-14 13:06:00
It's Video Sunday !!!!Every Sunday, we bring you a cooking video for your viewing pleasure!  (Psst!  Turn out the lights and hand me some popcorn!)Howdy everybody! If your week was filled with stress and tribulations, then watch this YouTube video for Traditional Southern Macaroni & Cheese-- it  might be just what the doctor ordered!

Food Blog Chatterbox 10/13/07
2007-10-13 12:03:00
Every week, we scan the cyber soup to find the top food blog posts for your reading pleasure! The Garden Of Eating blog has a timely post on the recent Olive Oil controversy--i.e. a product manipulation fraud that's being perpetuated on foodies everywhere!  If you're particular about your ingredients, be sure to give Oy Vey, Evoo a read! From the Boston version of the Menu Pages blog comes a post called Are You A Food Snob? which celebrates food snobbery as a way of life.  Like the "we-are-the-only-people-who-know-wha t-good-food-is" attitude of the Top Chef reality tv cooking show, this culture of food snobbery reminds me of a bunch of "art critics" who stroll around a museum commenting on the paintings in front of them without really seeing them.  I personally find that this food establishment kind of crap reeks of craving membership in an exclusive clique, what do you think?  Pertinent Reference...
More About: Blog

Georgia Moon Chicken
2007-10-12 12:15:00
Perhaps the oddest thing I stocked behind the bar in my restaurants over the years was something called Georgia Moon Corn Whiskey.  I think one of our fast talking liquor salesman talked us into buying a couple of mason jars of this stuff.  "You own a cajun restaurant!  The customers will love it!"  As I recall, Georgia Moon corn whiskey is a clear liquid and comes in a mason jar that proudly states "This product is less than 30 days old!"; it's obviously designed to look like authentic moonshire--which it ain't--I know because I've had real moonshine--this stuff is (ahem) smooth compared to the real thing.  Anyhow, no matter how "authentic" this corn whiskey looked, nobody wanted to drink it (those damn yankees).  What's a restaurant owner to do when they're stuck with booze that just won't sell?
More About: Chicken

Pumpkin Curry
2007-10-11 13:58:00
Ah, the lazy pleasures of the fall season are upon us.  On Monday (Columbus Day), the family and I went pumpkin picking at one of the local farms here in Long Island.  This is an annual rite which involves strolling about an open field strewn with pumpkins and entering into a lengthy debate on the merits of the many choice pumpkins we encounter:  "Hmmm, this one's not round enough.." -- "This one is beginning to rot on the bottom..." -- "I like this one--I could hear it calling to me!" and so on.  After the perfect pumpkin is taken home, it is then time to carve up this magnificent gourd and make a dandy jack-o-lantern for our Halloween display.  What will I do with all that delicious pumpkin meat that is rendered from within this bulbous beast?  Make some pumpkin curry of course!  Here's the recipe...
More About: Pumpkin , Curry , Pump

World Food News 10/10/07
2007-10-10 12:50:00
 One remarkable thing about a global economy is that the only people who seem to benefit from it are the global corporations.  Certainly not the consumers.  It's a roll of the dice everytime you go to the grocery store.  "Hey! Tomatoes are $3.99 a pound!  They were 99 cents a pound yesterday!"  From The Economic Times site: "Expensive Food Is The Mega Trend of 2007!  More expensive food is the mega trend of 2007. There are six billion people on this earth. And it may be safe to say that this year there would be hardly any one who can claim to be unaffected by the rise in price of wheat, rice, corn, pulses, vegetables, milk, meat, eggs and cooking oil.  This mega trend has already led to two tectonic shifts in global agricultural trade in the last few months. One, except for sugar, the days of dumping food on the world market are over. Two, governments of every political hue and religious colour are unapologetically making radic...
More About: News , World

Gulf Coast Spaghetti Pie
2007-10-09 12:29:00
I first had a dish like this in a funky little cafe somewhere in St. Petersburg, Florida back in the late 70's.  I remember three things about the cafe where I had my first taste of spaghetti pie -- 1) the Dean Martin song "Everybody Needs Somebody Sometime" kept playing over and over on the jukebox (somebody mourning a romantic break-up perhaps?)  2) My waitress (Sally was her name I think) wore an eyepatch over her left eye that had the following message imprinted on it: "What'll Ya Have?"  3 )The spaghetti pie had a wonderful intense flavor, the intensity of the fresh crabmeat playing nicely off of the smoked mozzarella flavors.  Here's a recreation of that pie -- (this recipe goes out to Sally wherever she may be!)Ingredients:8 0z fresh lump Crabmeat1/4 cup grated Romano Cheese1 TBS Big Heat Spice MixNote: Big Heat Spice is a own cajun spice mix I created years ago; for the recipe g...
More About: Gulf Coast , Gulf , Spaghetti , Coast

Video Sunday 10/7/07
2007-10-07 14:30:00
It's Video Sunday !!!!Each week, we bring you a cooking video for your viewing pleasure!Howdy to you all on this lazy Sunday!  Today, I want to share with you an interesting video on how to cook Asparagus.  Some good thoughts & technique to be gleaned from this!  (psss!  turn out the lights & grab the popcorn!)Website Update:  I wanted to thank all the folks who stopped by & voted in last week's poll.  I've posted the results above this week's new poll.  The new poll seems like a no-brainer but it ain't over till it's over!  Stop by & vote!

Food Blog Chatterbox 10/6/07
2007-10-06 13:41:00
Each week, our crack news staff scans the cyber soup to find the top food blog posts for your reading pleasure!Mae's Food Blog  had an entertaining post that presents the reader with some interesting details about cooking during the Renaissance which is titled What Did Mona Lisa Eat?  If you're into food & cultural history, you should find this of some interest.The Habeas Brulee blog posted a killer recipe for a Sweet Potato, Chestnut and Bacon Soup that seems just right for the fall season.  Lots of homey goodness abounds!

Yazoo City Meatloaf
2007-10-05 13:12:00
Here's a dish I used to make at my last restaurant, Yazoo City , which was located here in Lindenhurst, New York.  Many folks have differing opinions on the subject of meatloaf; the debate on what's the best recipe for meatloaf rages on back and forth between cooks across the land to this very day.  Well, my meatloaf philosophy is as follows--if you feel good about tossing something into the mix then do it!  This is not rcket science, friends, this is the art of self expression through cooking.  When it comes to settling on any particular list of ingredients (other than the meat that is) I feel that experimentation should be the order of the day.  I also have a theory that it is this very devil-may-care attitude that's responsible for every family in America having their own unique recipe for meatloaf!  So throw caution to the wind and join the crowd!  (Whew!)  Here's my favorite recipe for meatloaf!
More About: Meatloaf

Zydeco Cha-Cha Salad Dressing
2007-10-04 12:18:00
Today's recipe is named after a song that was created by the famous zydeco musician, Clifton Chenier.  For those of you who don't know what zydeco music is, let me explain.  It's a musical style which grew out of the traditions of French Acadian accordion music.  Typically, the lead instrument is a wild accordion accompanied by someone scraping the daylights out of a washboard along with the syncopated rhythms of drums, horns, bass and guitar.  It is a wonderful, happy music and if you haven't heard any zydeco, you should seek it out!  Anyhow, the story I have to go with this recipe is about ol' Clifton Chenier.
More About: Salad , Dressing

Rice Pudding
2007-10-03 13:24:00
Here's a simple dessert recipe that employs any leftover rice you may have on hand!  Rice Pudding is a dish that originated in Asia and in the early days of American colonial cooking it was known as "Poor Man's Pudding".  What I like most about this dish is that it is similar to a bread pudding whereby it lends itself to experimentation by adding and subtracting various ingredients to suit your personal taste.

World Food News 10/2/07
2007-10-02 13:04:00
Each week we chronicle the food news of the world through the day-to-day adventures of America's favorite consumers, Frank & Marge Hogg! Sept. 23rdMarge was worried about Frank. For the last two weeks, he'd been walking around the house speaking in a British accent. "Maybe it's a food allergy," thought Marge.From the foodconsumer.org site: "A new superbug that scentists believe is brought into Britain through the food chain is, according to this story, infecting about 30,000 people a year, according to government experts. Research has found that between 10% and 14% of those who are infected with the drug-rsistant form of E-coli die within 30 days of catching the bug, which would suggest 3,000 - 4,200 deaths. Unlike traditional forms of E-coli, the drug-resistant strain Extended-Spectrum Beta-Lacta-mase (ESBL) affects healthy young adults as well as the elderly."
More About: News , Food , World

Beef & Beer Stew
2007-10-01 12:48:00
Ah me.  The air is beginning to get a crisp chill at night now which means that it's time to make a hearty stew to fortify ourselves for the cold weather that's just around the corner!  I love the way the malty flavor of the beer mingles with the thyme in this dish.  Some folks prefer to serve this over noodles, but I think potatoes absorb the flavors better in this stew.  Also, the slower you cook this, the better it is.  My Gran'ma Dufek used to say, "Time is a stew's best friend!"Ingredients:1/4 lb Hickory Smoked Bacon, chopped coarse2 lb boneless Chuck, cut into 1 inch pieces 1 lb boneless Pork Shoulder, cut into 1 inch pieces1 TBS unsalted Butter2 Spanish Onions, chopped coarse4 stalks Celery, cut into 1/2 inch pieces1 lb small Portabello Mushrooms, quartered1/2 cup White Flour1 bottle Dark Beer 1 can Whole Peeled Tomatoes, 28 oz1 TBS Malt Vinegar2 TBS Light Brown Sugar2 cups Beef StockNote: For my stock recipe...

Beef & Beer Stew
2007-10-01 12:48:00
Ah me.  The air is beginning to get a crisp chill at night now which means that it's time to make a hearty stew to fortify ourselves for the cold weather that's just around the corner!  I love the way the malty flavor of the beer mingles with the thyme in this dish.  Some folks prefer to serve this over noodles, but I think potatoes absorb the flavors better in this stew.  Also, the slower you cook this, the better it is.  My Gran'ma Dufek used to say, "Time is a stew's best friend!"
More About: Beer , Beef

Food Blog Chatterbox 9/29/07
2007-09-29 11:52:00
Each week, we scan the cyber soup to find the top food blog posts for your reading pleasure! Sept. 24thNight of the living Freegans?  Ah yes, for those of you who don't kow about the cult of folks who dumpster dive and call themselves "Freegans", go to the Food Museum Blog where the folks there have a great post on this cultural pheomenon.  Apparently this is a widespread movement and while it reminds me of my college days when we used to trash pick to furnish our respective homesteads, the thought of picking food out of the garbage and then eating it makes the hair on the back of my neck stand up on end.  Yes, I know the homeless are forced to do this, but the sites where these "non-homeless" folks go to pick edibles out of the trash are usually restaurants and markets.  A better idea would be for these businesses to -gasp!- donate these foodstuffs to their local food banks and pantries in an effort to give the homeless a decent meal wi...
More About: Chatter

How To Make Your Own Ketchup
2007-09-28 14:20:00
Making your own ketchup isn't that hard a process and it will leave you feeling -ahem- empowered in a way.  "Hah!  I've made my own ketchup!  To hell with Heinz!" or something along those lines.  Before we get to the recipe...A Brief History of Ketchup :  In the 1600's, British seamen brought home a sauce from China which went by the name "ketsiap".  This sauce had more in common with the traditional Chinese Oyster Sauce than what we've come to know and love as ketchup.  Recipes for the sauce now called "catsup" began to appear in cookbooks in the early 1700's.  By the late 1700's, the sauce was being made with tomatoes and mushrooms and was being called "ketchup".    In 1837, ketchup began being sold across the United States by various small entrapaneurs and in 1872, HJ Heinz began bottling the condiment with much success.  This version of ketchup is the one that became fixed in...
More About: Make , Etch

Crawfish Vichyssoise
2007-09-27 11:37:00
Sometimes I tend to fool around with classic dishes and see where they end up.  This soup is a good example of that; I started out with the idea of making a vichyssoise and somewhere along the way the wheels came off the wagon and I ended up making something completely different.  It happens!  Anyhow, this is a vichyssoise variation with the smile of the cajuns upon it.  Amen."Say, what the heck is vicyssoise and where did it come from?"  Vicyssoise is a leek and potato soup that is served chilled.  It was created in 1917 by Louis Diat, the head chef at the Ritz-Carlton hotel in New York city.

Homemade Red Pepper Jam
2007-09-26 12:28:00
This red pepper jam makes a nice condiment for roast meats as well as a nice snack when spread on a thick slice of fresh bread.  The recipe posted here is basic; I've messed around with it a bit over the years and have come up with some interesting flavor variations.  In fact, one time I cut back on the sugar a bit and added some diced habanero peppers.  Needless to say, it was dang hot!  I'm sure you can come up with your own take on this, so give it a shot and report back to me if you find any new uses for this here pepper jam!
More About: Pepper

World Food News 9/25/07
2007-09-25 12:02:00
Each week we chronicle the food news of the world through the day-to-day adventures of America's favorite consumers, Frank & Marge Hogg! Sept. 19thFrank had noticed a new fast food restaurant in town on his way home from work.  "Hmmm,that new place is called Fake Burger--I never heard of that chain.  I'll have to take Marge there for dinner tonight!"From theage.com.au site: "Science has overtaken common sense in the race to create 'healthy' foods!  For many people, a tasty and healthy hamburger would be one made with simple, fresh and good quality ingredients.  But for the director of the CSIRO Food Futures division, Dr Bruce Lee, a healthy hamburger is constructed from highly processed and engineered ingredients containing substances, such as modified protein fat replacers, designed to simulate the taste and 'mouth-feel' of a real hamburger, without delivering a high dose of calories or saturated fats."
More About: News , World