Pork Chops Marsala Ingredients 6 Center cut, bone-in pork chops 1/4 cup all-purpose flour 1/4 cup canola oil 2 tablespoons olive oil 8 ounces sliced baby portabella mushrooms 1/4 cup diced red onion 1 teaspoon minced garlic 1 cup chicken stock 1/4 cup marsala cooking wine 1 tablespoon minced fresh thyme Directions: Set aside 2 tablespoons Read more
Recipes, What's New | January 14th, 2011Blueberry/Cherry BBQ Sauce for Baby Back Ribs Ingredients: 1 bottle of your favorite BBQ Sauce 6 oz fresh blueberries ½ lb pitted red cherries ½ cup sugar 3 tbsp water Method: 1. Prepare simple syrup by dissolving sugar in hot water. 2. Add pitted cherries and blueberries to simple syrup after sugar dissolves. 3. Add Read more
Recipes, What's New | January 5th, 2011Roast Half Ham (Butt-Half) INGREDIENTS 4-1/2 pound fresh ham, Butt-half 2 tablespoons Dijon mustard Salt and pepper to taste 2 teaspoons garlic powder 2 teaspoons dried thyme leaves 2 teaspoons dried sage leaves 2 teaspoons dried rosemary leaves 1 cup dry vermouth Water as needed Method Preheat oven to 450°. Cut rind off pork, leaving Read more
Recipes, What's New | December 29th, 2010Crown Roast of Pork This crown pork rib roast is marinated in a mixture of orange juice and garlic before roasting. Ingredients: 1 pork loin rib roast 1 cup orange juice 4 cloves garlic, finely minced 2 tablespoons spicy brown mustard dash Worcestershire sauce 2 tablespoons honey Preparation: Wash roast and pat dry. Combine remaining Read more
Recipes | December 22nd, 2010Standing Rib Roast Method: Season the roast liberally with coarse sea salt and freshly cracked black pepper and garlic powder several hours in advance (or overnight) to allow the spices to permeate the outer layer. Keep refrigerated until one hour before use, then leave roast at room temperature for 60 minutes prior to roasting. If Read more
Recipes | December 15th, 2010Smothered Seven Steaks Makes: 6 servings Prep Time: 20 minutes Cook Time: 1 hour, 15 minutes Ready In: 1 hour, 35 minutes A common Cajun dish is smothered 7 steaks. Cooked very simply with very browned onions, garlic, bell pepper, and generally served with hot cooked rice. The seven-bone or center chuck gets its name Read more
Recipes | December 8th, 2010Club Sandwich Ingredients: 3 slices white bread, toasted Mayonnaise as needed 2 leaves lettuce 2 slices tomato, about ¼ inch thick 3 strips crisp cooked bacon 2 oz. sliced turkey or chicken breast Method: Place the 3 slices of toast on a clean work surface. Spread the tops with mayonnaise. On the first slice, place Read more
Recipes | December 1st, 2010The Cajun Fried Turkey Ingredients 3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning 1 white onion Directions In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, Read more
Recipes | November 29th, 2010Roast Capon Recipe Ingredients 1 (8 -10 lb) fresh capons kosher salt, to taste fresh ground black pepper, to taste 2 lemons, quartered 12 sprigs fresh thyme 4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, melted 2 yellow onions, sliced 2 lbs carrots, cut diagonally into 2-inch chunks Directions: 1. 1 Sprinkle the bird Read more
Recipes | November 10th, 2010Grillades The origin of grillades has been the subject of many arguments in Bayou country. It is believed that the dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork (or veal or beef) and pan-fried these with sliced onions. The cooking took place, most feel, in black iron pots Read more
Recipes | October 29th, 2010
