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Homestyle Vegetable Stock
2007-06-17 14:41:00
Ingredients:2 large Spanish Onions, peeled & chopped coarse3 stalks Celery, chopped coarse4 large Carrots, quartered2 TBS Olive Oil4 quarts cold water1 TBS Butcher Cracked Black Pepper1/4 cup fresh Parsley, chopped coarseCooking Procedure:Preheat your oven to 450 degreesPlace the onions, celery & carrots in a bowlAdd the olive oil and, using your hands, toss wellPlace these vegetables in a roasting panPlace the pan in the ovenRoast vegables until lightly browned & carmelized (about 20 minutes)Put the water in a large potAdd the roasted vegetables along with the remaining ingredientsBring this to a rolling boilReduce heat to lowSkim any white foam off of the surface of the stock & discard itLet this simmer for 3 hoursStrain the stock through a fine mesh colanderDiscard the vegetablesCover the stock & place it in the fridge to cool if not using immediatelyStock should stay fresh for 2 daysIf you have more stock than you need at the present time, freeze itYield...
More About: Vegetable

Country Red Cabbage
2007-06-17 14:27:00
Chef's Note:  My family lived in Carlisle, Pennsylvania for a time and whenever my Dad would take us out to the local restaurants and cafeterias, I always ordered a side of delicious red cabbage just like this.Ingredients:12 cups shredded Red Cabbage 3 large Granny Smith Apples, cored, peeled & diced1 1/2 TBS Kosher Salt1/4 tsp ground Black Pepper1 pinch ground Nutmeg2 TBS unsalted Butter, softened1/2 cup Cider Vinegar1/2 cup Dark Brown Sugar1/2 cup Apple Sauce1/4 cup Homestyle Vegetable StockNote: Click on this link for stock recipe:  HOMESTYLE VEGETABLE STOCKCooking Procedure:Combine all ingredients (except for the apple sauce) in a large pot over medium heatOnce the mixture in the pot begins to give off steam, cover the potCook for 20 minutesStir the cabbage in the pot from time to time as it cooksAfter 15 minutes of cooking, add the apple sauceStir well & reduce heat to lowCover the pot once moreCook until cabbage is tender, about 20 - 30 minutes...
More About: Country , Side Dish , Count , Abba

Tejanos Salsa Verde
2007-06-16 15:16:00
Chef's Note: This salsa is a good example of Tejanos (Texans of Hispanic descent) cooking, which developed out of Spanish, Mexican and Native American Indian food traditions.  Ingredients:1/2 cup fresh Lime Juice1 bunch Scallions, beards removed & diced2 large fresh Jalapeno Peppers, stems removed & diced1/2 cup fresh Cilantro, diced2 cloves Garlic, diced1 tsp Kosher Salt1/2 tsp ground Cumin1/2 tsp Dark Chili Powder1/2 tsp Crushed Red Pepper1/4 tsp Paprika1/2 cup canned Green Chiles, diced2 TBS Extra Virgin Olive OilCooking Procedure:Place all ingredients (except for the olive oil) in a food processorProcess for 2 minutesLet this rest for 1 minuteThen, with the food processor running, add the olive oil in a long thin streamProcess for 20 seconds moreSalsa can be served room temperature or chilledSubscribe to The Chef From Hell Recipe Blog by Email

Vermont Cheese Soup
2007-06-15 15:17:00
Ingredients:1 quart Chicken StockNote: For my stock recipe, click on this link: HOMESTYLE CHICKEN STOCK1 TBS Olive Oil2 Leeks, rinsed well & diced (white part only)1 stalk Celery, diced1 small Spanish Onion, diced1 small Carrot, peeled & diced1 TBS Worcestershire Sauce2 TBS dry White Wine3 Tbs unsalted Butter3 TBS White Flour, sifted2 1/2 cups shredded Extra-Sharp Cheddar Cheese 2 Egg Yolks1 cup Heavy CreamSpice Mix:1/2 tsp ground White Pepper1/2 tsp ground Nutmeg1/4 tsp thyme1/2 tsp Dry Mustard1 tsp Kosher Salt Cooking Procedure:Combine all ingredients for the spice mix in a bowlMix well & set asideIn a large pot, heat the olive oil for 2 minutesAdd the leeks, celery, onions, carrots, worcestershire sauce & spice mixStir well & cook until onions & celery begin to wiltAdd the white wineStir well & cook for 2 minutesAdd the chicken stock & bring this to a boilReduce heat to mediumLet this simmer with the pot ...
More About: Soup , Stews , Vermont , Mont

Zesty Lemon Bread
2007-06-14 12:18:00
This makes a nice side dish with a simple salad entree.Ingredients:1 1/4 sticks unsalted Butter, softened1 2/3 cups White SugarGrated Zest from 2 Lemon s1 TBS fresh Lemon Juice3 large Eggs2 1/2 cups White Flour, sifted1 tsp Kosher Salt1/4 tsp Cayenne Red Pepper1 1/2 tsp Baking Powder3/4 cup Whole MilkCooking Procedure:Preheat your oven to 350Grease 2 loaf pans with cooking spray, oil or butterIn a large mixing bowl, cream the butterAdd the sugar & beat thoroughlyAdd the lemon zest & juice & mix wellAdd the eggs one at a time, stirring well with each addition of eggIn another bowl, combine the flour, salt, cayenne pepper & baking powderMix wellGradually add these dry ingredients to the creamed butter while alternating additions of milkMix lightlyEvenly divide the bread batter between the two loaf pansBake the bread in the oven for about 45 minutes or...until golden brown & a toothpick that is inserted into the bread comes out clean
More About: Muffins , Bread , Brea

Ginger Banana Chutney
2007-06-13 14:30:00
This is great to serve with a curry dish!  Click on this link for my favorite curry recipe: BUCKET HEAD CURRY Ingredients:1 large Vidalia Onion, chopped small6 ripe Banana s, chopped small1/2 lb Dried Apricots, soaked for 1/2 hour in hot water & chopped small1 1/2 cups Cider Vinegar2 TBS fresh Ginger Root, peeled & diced1/2 lb Raisins, chopped coarse2 cups Pineapple Juice1 tsp Kosher Salt1 tsp White Sugar1 TBS Curry Powder1/2 tsp Crushed Red PepperCooking Procedure:Place the onions, bananas, apricots and vinegar in a large potStir well & cook over low heat for 30 minutesAdd the remaining ingredientsStir well & cook over low heatStir chutney from time to time to prevent scorchingCook chutney until it has a jam-like consistency (about 1 hour)
More About: Chutney , Nana

Lobster Newburg
2007-06-13 14:26:00
Here's the mid-1800's recipe for Lobster Newb urg as prepared in the original Delmonico's restaurant.  The recipe is  from Chef Charles Ranhofer's cookbook, The Epicurean, that I located on the FEEDING AMERICA website :"Cook six lobsters each weighing about two pounds in boiling salted water for twenty-five minutes.  Twelve pounds of live lobster when cooked yields two to two and a half pounds of meat and three to four ounces of lobster coral.  When cold, detach the bodies from the tails and cut the latter into slices, put them into a sautoir, each piece lying flat and add hot clarified butter; season with salt and fry lightly on both sides without coloring; moisten to their height with good raw cream; reduce quickly to half and then add two or three spoonfuls of Maderia wine; boil the liquid once more only, then remove and thicken with a thickening of egg yolks and raw cream.  Cook without boiling, incorporating a little cayenne and butter; war...

Blue Moon Sauce
2007-06-12 13:40:00
Howdy!  This sauce is actually a blue cheese salad dressing, but I also like to use it on broiled fish, buffalo chicken wings or grilled chicken.  Anyhow,  try it out!Ingredients:1 1/2 cups crumbled Blue Cheese1 1/2  cups Mayonnaise1/2 cup Sour Cream1/4 cup Malt Vinegar1 TBS dry White Wine1 tsp Frank's Red Hot Sauce (use Tabasco Sauce if you want it hotter)1/2 tsp Basil1/4 tsp Thyme1/4 tsp White Sugar1/2 tsp Cracked Black PepperCooking Procedure:Combine all ingredients in a food processorProcess for 2 minutesPlace sauce in a container & tightly seal itPlace in the fridge to chill for 2 hours before use
More About: Moon

Pecan Eggplant Relish
2007-06-10 05:11:00
This zippy little relish can be used as a condiment for meats or a dip for chips!Ingredients:1/4 cup Peanut Oil1 large Eggplant , peeled & cut into 1/2 inch pieces1 large Spanish Onion, chopped coarse1/2 cup Celery, diced1/4 cup canned diced Green Chiles2 TBS dry Red Wine1 TBS Capers, drained of liquid1/4 tsp Paprika1/4 tsp Celery Salt1/2 cup Raisins2 TBS Roast Pecan Pieces, chopped fineNote:  Click on this link for roast pecan recipe-- HOW TO ROAST PECANSCooking Procedure:Heat the oil in a large skillet over medium high heatAdd the eggplant & cook it until lightly brownedUsing a slotted spoon, remove the eggplant from the skilletPlace the eggplant on paper towels to absorb excess grease & set this asideAdd the onions & celery to the skilletCook them down for 5 minutes or so; the onions should begin to turn clearRemove from heatUsing a slotted spoon, place the onions, celery & eggplant in a food processorProcess for 25 secondsFold this into a mixing bowlPlace...
More About: Plan , Plant , Relish

Cajun Crabmeat Tongue Twisters
2007-06-08 18:10:00
   Today is my birthday (55 years old!) and I wanted to celebrate by cooking up something really hot!  Since this website is called The Chef From Hell, here's a recipe from my 1995 cookbook-- The Cookbook From Hell!  These stuffed jalapeno peppers are something I call "tongue twisters" due to their spicy flavor.  They make a great nosh at a party or a backyard barbecue.Step 1: Blanch the Jalapeno PeppersIngredients:16 large fresh Jalapeno Peppers, split lengthwise2 qts hot water2 qts ice waterCooking Procedure:Place 2 quarts cold water in a medium sized containerAdd 12 ice cubes & set this asideIn a medium pot, bring 2 quarts hot water to a rolling boilAdd the jalapeno peppers & stir wellLet water return to a boilWait 2 minutes & then strain the peppers through a colanderImmediately immerse the peppers in the ice water to stop them from cooking any furtherLet the peppers soak in the ice water for 15 minutesDrain the...
More About: Appetizers , Tongue , Tong , Cajun

Charleston Country Captain
2007-06-06 15:14:00
Country Captain is a classic American recipe that is indigenous to the low country region in Georgia and South Carolina.  The origins of this dish are hard to decipher as many different stories about its creation have emerged over the years.     The most popular version contends that during the 1800's, a sea captain arrived in the port of Charleston with a shipment of spices from India and one of the locals prepared a meal for him that consisted of chicken seasoned with some of the captain's curry powder.  Some sources explain that a "country captain" is an Anglo-Indian term pertaining to a captain of a ship from a foreign country.Ingredients:1/4 lb Hickory Smoked Bacon1 large Spanish Onion, chopped coarse1 large Green Bell Pepper; stemmed, seeded & chopped coarse3 cloves fresh Garlic, diced1 can Crushed Tomatoes (28 oz)1 tsp fresh parsley leaves, diced1 Fryer Chicken (4 lb), cut into 8 pieces1/4 tsp Paprika1/4 tsp Kosher Salt1...
More About: Country , Poultry , Main Course , Count , Arles

Cattle Drive Chuckwagon Beans
2007-06-06 00:58:00
Here's a fairly simple recipe for authentic chuckwagon beans as prepared in the style of the chuckwagon cooks on the cattle drives in the Old West.Ingredients:1 lb dry Pinto Beans 1 TBS Peanut Oil1 large Spanish Onion, chopped coarse1/2 lb Hickory Smoked Bacon, cut into 1 inch pieces2 cloves fresh Garlic, diced fine2 TBS Molassess1 tsp Kosher Salt1 tsp ground Black PepperCooking Procedure: Sort through the pinto beans carefullyNote: Make sure you discard any pepples or stones  Place the beans in a container and cover with waterThe Water should be 1 inch above the beansTightly seal the container & place in the fridge overnightThe Next Day:Strain the beans through a colander & set asideHeat the peanut oil in a medium sized pot over high heat for 1 minuteAdd the bacon, onion & garlicStir well & cook this for about 5 minutesThe onions should begin to turn clearAdd the molassess, salt & pepperStir well & cook for 3 minutesAdd the pinto bea...
More About: Drive , Side Dish , Chuck , Wagon

East Virginia Muddle
2007-06-04 13:02:00
While researching various American Regional dishes over the years, I've noticed not only their unique flavors and cooking techniques, but their similarities as well.  Today's recipe, a fish stew from Virginia called Muddle, is a good example of this.  In South Carolina, the favorite stew (or soup) is Brunswick Stew, in Louisiana there's Gumbo, in Ketucky they favor their Burgoo; as the culinary diversity of these dishes celebrates these various regions, their similarities reveal that they also belong to the single entity known as American Regional cuisine.  Ingredients:3 TBS Peanut Oil2 large Spanish Onions, chopped medium coarse2 stalks Celery, diced2 large Carrots, peeled & diced1 clove fresh Garlic, diced1 can Crushed Tomatoes (28 oz)3 large Red Potatoes, peeled & diced8 cups Homestyle Shrimp StockNote: To locate Shrimp Stock recipe, use the Search box in the sidebar.1 lb fresh Fish Fillet, cut into 2 inch piecesNote: I recommend usin...
More About: East

Homestyle Shrimp Stock
2007-06-04 13:00:00
Here's a recipe for shrimp stock that tastes delicious and is quite easy to prepare:Ingredients:4 quarts cold Water1 medium sized Spanish Onion, quartered3 stalks Celery, chopped coarse2 large Carrots, quartered2 lb fresh Shrimp shells & tailsCooking Procedure:Put all of the ingredients in a large potOver high heat, bring this to a rolling boilReduce heat to low & simmer for 4 hoursSkim any white foam off of the top of the stock & discard itWhen the stock is finished,  strain it through a fine mesh colander into a containerTightly cover the container & place in the fridgeThe stock is best when used within 2 days of preparationYou can also freeze the stock for future useThis will yield 1 1/2 to 2 quarts of stock
More About: Stock

Georgia Cracker Chicken
2007-06-02 13:45:00
Howdy!  Today's post is going to be a recipe from The Put Some South In Yer Mouth Cookbook. I wrote and published this cookbook back in 1994 when I became interested in the culture and food traditions from the American south.  Prior to writing this book, my culinary interests had been focused primarily on the cajun and creole food from Louisiana. After putting out the Put Some South book, I became hooked on the southern style of cooking.  This eventually led me to appreciate the many other American Regional cooking styles and  food traditions that exist across the United States. What I like about this particular dish is the sweet flavor of the honey butter and the crisp texture of the cracker coated pan fried chicken.  Hoo Hah!  Let's cook!Ingredients:2 cups White Flour, sifted4 large Chicken Cutlets, trimmed of fat3 1/2 cups Ritz Cracker s, crushed (consistency should be like bread crumbs)1 large Egg1/2 cup Whole Milk1 st...
More About: Poultry , Georgia , Main Course

Babaloo Corn Cakes
2007-06-01 13:58:00
    Back in the 70's, I remember eating at a little  outdoor cafe down by the water in St. Petersburg, Florida and having a wonderful corn cake appetizer.  Over the years, I've tried to recreate their wonderful Cuban flavor and finally settled on the following recipe.  They make a dandy item for a party if you're looking to prepare something off the beaten track.  "Say, what the heck are these things?"  "Why they're Babaloo Corn Cakes , you silly goose!"Ingredients:3/4 cup Corn Flour1/2 cup Yellow Corn Meal1/2 tsp Baking Powder1/2 tsp Baking Soda1 1/4 cups Buttermilk3 TBS unsalted Butter, melted1 large Egg, beaten1 TBS clover Honey1/2 cup cooked Shrimp, chopped coarse2 cups fresh Corn kernelsNote: if you use frozen corn, defrost & discard excess liquid1/2 cup Scallions, diced1 TBS fresh Garlic, diced1 TBS fresh Cilantro leaves, dicedPeanut Oil for fryingSpice Mix:1/4 tsp Paprika1/4 tsp Kosher Salt1/2 t...
More About: Appetizers

Kennebunkport Crab Pie
2007-05-31 14:24:00
On and off throughout my childhood, my family lived in FITCHBURG, MASSACHUSSETS; a sleepy little mill town in northern Worcester County.  In the summertime, my Dad would load us all into the car and take us to KENNEBUNKPORT, MAINE, where we'd spend a week cavorting in the water and soaking up the New England coastal culture.  Along with clamming on the beaches, riding in sailboats and feasting on tasty lobsters, the thing I remember the most about Maine is when I had a slice of delicious crabmeat pie in a small restaurant in Kennebunkport one hot summer day.Ingredients:2 TBS Olive Oil1/2 cup Spanish Onion, diced1 large Red Bell Pepper; stem removed, seeded & diced1/2 tsp Basil1 tsp Old Bay Seasoning1/4 tsp Kosher Salt1/4 tsp cracked Black Pepper8 large Eggs1 cup Whole Milk1 cup Heavy Cream8 oz fresh lump crabmeat1 cup grated Swiss Cheese1 cup grated Extra Sharp Cheddar Cheese1 1/2 cup fresh Bread CrumbsNote:  Fresh bread crumbs, unlike dried b...
More About: Seafood , Crab , Main Course

Do The Clam
2007-05-30 13:33:00
I live in the Long Island region of New York where there is an abundance of fresh seafood which is enjoyed all summer long.  One of my favorite things to eat in the summer are some nice fresh littleneck clams.  Hoo Hah!  Sitting on a deck down by the water somewhere with some littleneck clams!  Hit the clam with a dash of tabasco sauce, a little horseradish and slurp the clam into your mouth.  Then take a sip of ice cold beer.  Hoo Hah!  Here's some tips on storing and cleaning fresh clams:To Clean and store the clams:Scrub the shells under cold water with a brush (a small fingernail brush works great for this)Give special attention to the hinge areaPlace the clams in a bowlCover the clams with fresh cold waterSoak the clams for an hour Stirring the clams once or twiceUse a slotted spoon to lift clams out of the water (leaving behind any sand)Place the clams over ice in a fresh bowlCover the clams with a damp clothPlace the clams in the ...
More About: Clam

Ohio Valley Ham Loaf
2007-05-29 06:21:00
I first discovered this interesting variation on the basic meatloaf recipe when I was going to college in Ohio back in the fabulous 70's, don'cha know.  One of the things that's unique to dining out in the American Midwest, is the cafeteria experience.  Most of these cafeterias are owned and operated by families who, over several generations, have served up menus of simple, hearty and delicous food.  I guess the best way to describe the food served at these cafeterias would be to call it comfort food;  dishes like sliced ham steaks, fried chicken, macaroni and cheese and ham loaf.  There was a cafeteria I used to frequent in Dayton, Ohio that always served up a menu that included ham loaf on Tuesdays.  Since it's Tuesday, why don't we throw on our aprons and make some ham loaf!Ingredients:1 TBS unsalted Butter2 stalk Celery, chopped coarse1 Spanish Onion, chopped coarse1 TBS Dark Brown Sugar3/4 cup Evaporated Milk1 lb ground up Smoke...
More About: Meat , Main Course , Valley

"Hey Honey, what's for dinner?"
2007-05-28 04:12:00
I happened across this letter to the editor at The News Tribune site:"What is it going to take to get China to understand that it can’t trade widely in food products if it won’t enforce food-safety standards at home?  It will take more than a diplomatic scolding, for sure.Top U.S. trade officials reportedly told Chinese counterparts visiting Washington, D.C., Tuesday that China needs better safety control for exported food and ingredients.But mere finger-wagging won’t make China clean up its act. Unless China quickly demonstrates progress on this front, tougher action will be essential.China has become such huge player in food exports – especially in certain chemical ingredients widely used in food processing – that its lack of a rigorous inspection and control system can no longer be ignored.China’s glaring deficiencies in this regard were spotlighted when the deaths of American cats and dogs were traced to Chinese-made pet food co...
More About: Dinner , Honey

The Spice of Life
2007-05-27 14:03:00
I've always been a big believer in using dry spice mixes in most of my recipes.  I like to refer to the food I prepare as "seasoned food".  The use of spice mixes can create layers of flavor within the food that will give you a new taste sensation with every bite.  A Note on Spice Mix Storage:Store all of your dry spice mixes in a tightly sealed container Do not expose them to light or heat as this will lessen their flavor over time Here's several spice mixes that I've created over the years that have been reliable fixtures in my kitchen:HOUSE SPICE MIX2 cups Basil1/2 cup Oregano1/4 cup Thyme2 TBS ground Black Pepper1/4 cup Cilantro flakes2 TBS Kosher SaltPreparation:  Place all ingredients in a bowl and mix well. USES:  This is a basic spice mix I keep on hand for a variety of uses; seasoning a soup or stock, sprinkling on a salad or broiled fish etc.NO SALT SPICE MIX:1 cup Tarragon3/4 cup Oregano1/4 cup groun...
More About: Life

The Future of American Food
2007-05-26 14:53:00
I happened to view a striking food clip called The Future of Food  on YouTube yesterday.  It explains how a small number of food conglomerates have diminished the agricultural capacities in this country and in many countries across the globe.  If you'd like to view the clip, click on this link:  THE FUTURE OF FOOD  The video clip is from an excellent documentary called The Future of Food (2005/Cinema Libre) and was directed by -gasp!- Jerry Garcia's widow, Deborah Koons Garcia.  The DVD is described thusly on Amazon.com:"One of the best-reviewed documentaries of 2005 is now available on DVD in this deluxe two-disc edition. There is a revolution happening in the farm fields and on the dinner tables of America, a revolution that is transforming the very nature of the food we eat. This documentary explores the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled groc...
More About: American

Food on Film (Part 2) : The Future of American Food
2007-05-26 14:53:00
I happened to view a striking food clip called The Future of Food  on YouTube yesterday.  It explains how a small number of food conglomerates have diminished the agricultural capacities in this country and in many countries across the globe.  If you'd like to view the clip, click on this link:  THE FUTURE OF FOOD  The video clip is from an excellent documentary called The Future of Food (2005/Cinema Libre) and was directed by -gasp!- Jerry Garcia's widow, Deborah Koons Garcia.  The DVD is described thusly on Amazon.com:"One of the best-reviewed documentaries of 2005 is now available on DVD in this deluxe two-disc edition. There is a revolution happening in the farm fields and on the dinner tables of America, a revolution that is transforming the very nature of the food we eat. This documentary explores the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled groc...
More About: Film , American

Sweet Loretta's Shrimp
2007-05-26 13:46:00
Today my wife, Loretta, and I celebrate 23 years of marriage!  It's been a wild and crazy ride with many adventures along the way.  Here's a recipe I created for her back in the 80's when we owned a restaurant called The Bayou in Bellmore, New York!  Happy Anniversary Honey!First, we'll make a beer batter to coat the shrimp in before we fry them up!Batter Ingredients:2 cups White Flour, sifted1/4 tsp ground Cinnamon1 tsp White Sugar1/4 tsp Kosher Salt1 pinch ground Nutmeg1 large Egg2 cups Beer (at room temperature)Cooking Procedure:In a large mixing bowl, combine the flour, cinnamon, sugar, salt and nutmegMix well & set asideIn a small bowl, beat the egg until frothyAdd this to the ingredients in the large mixing bowlGradually whisk in the beerWhisk this until the batter is smooth & it coats the back of a teaspoonCover & place in the fridge to chill for at least 2 hoursNow, we'll make the sauce!Sauce Ingredients:1/2 cup Raspberry Preserves1/2 cup...
More About: Sweet , Appetizers , Shrimp

American Food Safety Issues: The Death of Common Sense
2007-05-25 15:50:00
As some of you foodies out there may know, in March 2007 the food conglomerate ConAgra had to recall its Peter Pan Peanut Butter products due to salmonella content.  This morning, I happened upon a consumer advocate website called SPOCKO'S BRAIN.  The site has a post called frightening food facts.  What caught my eye about this post was the revelation that the "federal government can issue mandatory recalls for tires and toys but not food...except for baby formula..."  Whaaaaaaaaaaaaaa???!!!  This is another example of big business dictating how the govenment conducts itself.  If you wish to speak out about this idiocy, go to the site of the FDA.  The food we put in our bodies should demand as much safety as the tires we put on our cars!
More About: Safety , Food , Sense , Issues , American

Cajun Jambalaya
2007-05-25 14:29:00
One of the most popular dishes in American Regional cuisine is Cajun Jamba laya . Jambalaya History:  The name is derived from several sources; the French word "jambon" for ham and the African word "ya" for rice.  The basic cooking style of jambalaya was originally inspired by the Spanish dish, paella, a rice dish which also includes a variety of ingredients.  When the French Acadian settlers put down roots in the swamps of Louisiana, it is widely believed that they adapted the techniques of making Spanish paella to create the dish known as jambalaya.  The Acadians, or Cajuns as we now know them, practiced a simple, yet flavorful, style of cooking.  They frequently used whatever fresh ingredients that were on hand.  This is why there is no standardized recipe for such dishes as gumbo and jambalaya; the recipes changed according to whatever type of fish, fowl or meat was hunted and caught on any particular day.  After pre...
More About: Main Course , Alaya

Blog Change
2007-05-25 01:08:00
Howdy Folks!  I decided to move all of the entries from the Cooking Class blog over to the Recipe Blog .  This was done to avoid any confusion and/or hassle on your/my part.  I will still continue to post cooking tips along with recipes on the RECIPE BLOG.  Thanks!
More About: Change , Chang , Chan

Homestyle Chicken Stock
2007-05-24 15:26:00
A good stock povides a solid foundation for almost any soup or sauce.  When you take the extra time to make a fresh stock, you'll find that whatever dish you're prepaing will have a greater depth of flavor.  Most commercial stocks or broths are manufactured with a significant amout of salt, so if you feel the need to use these products, make sure you adjust the seasoning of the dish you're preparing.  Cooking tip:  Prepare stocks ahead of time and then freeze them in ice cube trays.  Whenever you need some stock, just pop out a couple of cubes!  Ingredients:4 quarts cold Water4 lb Chicken Bones, trimmed of fat1/2 cup fresh Parsley, chopped coarse1 large Spanish Onion, skin on & quartered1 large Carrot, unpeeled & quartered2 stalks Celery, chopped coarse1 large Bay Leaf1 TBS butcher cracked Black PepperCooking Procedure:  In a large pot, add all of the ingredientsBring this to a boil over high heatReduce the heat to a simmerSkim any ...
More About: Stocks , Stock

Great American Sandwiches: The New Orleans Muffaletta
2007-05-24 12:43:00
The road to nirvana takes on many forms.  Eating a muffaletta sandwich is one way to get there!"What the heck is a muffaletta anyhow?"  It's an italian style sandwich that's packed with sliced salami, capicola, provolone cheese and a garlic laden olive salad.  All of this is stuffed into a round loaf of italian style bread (I live in Long Island and we call it a "bishop's loaf").  The name of the sandwich, derived from the shape of bread that it's served on, is Italian in origin, meaning "little muffin".Muffaletta History:  The creation of this sandwich is usually credited to a man named Salvatore Lupo, a Sicilian immigrant, who began making muffalettas at The Central Grocery in the French Quarter of New Orleans in 1906.  However, some folks dispute this, claiming that Italian street vendors were selling a version of the muffaletta sandwich just after the Civil War.  Whatever the case, it's a c...
More About: Great , American , Sandwiches , Sandwich

How to Roast Pecans
2007-05-23 19:43:00
Roasting pecans gives them a delightful smoked flavor.  They can really enhance a stuffing or a gravy.  Here's how you roast pecans:Preheat your oven to 250  Place 1 lb of pecan pieces on a sheet pan  Spread the nuts out evenly across the pan  Place the pecan pieces in the ovenRoast them for about 60 minutes  Shake the sheet pan occasionally during the cooking processThe nuts should be lightly browned & aromatic Recipe Note: Keep a careful eye on them the last 20 minutes of the cooking process to make sure they do not burn.
More About: Roast , Pecans