I know you've been waiting on the edge of your seats, clicking refresh, just dying to know what I did with all of that turkey meat I hauled off the field and field dressed. Right?
Right?.... Is this thing on?
The moment has come! First up, is Whiskey Glazed Turkey Breast. Turkey and whiskey, what could not…
Disclaimer: This is one of my "Not for the Faint of Heart" posts. If you fall into that category, please come back another day when I'll be talking about pudding.
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Since it is turkey season, and since I found myself with two turkeys to haul off the field not too long ago, I thought I'd show…
I was visiting a friend recently and she casually offered me bagels for breakfast—she just had to finish baking them she said.
Baking them? You see, she had let them rise overnight, then finished them off in the morning so they’d be warm and crusty for breakfast. She had made them from scratch.
If that isn’t impressive…
As you well know, I have a thing for hot sauce. At one point I thought I had tried all of the bottles in the store. Then I made this whiskey hot sauce for my book Food Heroes. I felt it was my job to preach hot sauce to the world.
Then I found one more recipe to try... it was magical.
Lots 'o fresh ingredients like cilantro, cherry tomatoes, onion, garlic, and eight habaneros. Are you ready for this?
Can you handle the heat?
"You can't handle the heat!"
Name that movie.
Once they're all roasted in a lovely kind of way, you blend everything together.
It's yellow and sublime. It tastes like... the sun.
Actually it's mildly addictive and flavorful, despite the burning lips.
How about you? Do you like hot sauce? Or are you a wimp? I'm just wondering...
I know it is a bit early, but I bet some of you are already wondering what to make for Easter.
Are you feeling a little provocative? A tad tongue-in-cheek?
Then this is what I recommend.
It was part of my Arkansas cooking extravaganza a few weeks ago and I thought it was high time to share.
Young rabbits…
It's crawfish season in Arkansas. Maybe it's crawfish season everywhere, I don't know, but I participated in the eating of 25 pounds of the little red lobsters and it was a fun affair. They were from "Grandma's Best" after all, and boiled in a whole lot of salt water.
Actually, I like a crawfish boil for…
When Lewis and Clark set out on their Corps of Discovery they struggled to find fresh meat, especially during the coldest winter months. The meat they obtained came from hunting and fishing, through trade, or through the kindness of American Indians. The Corps ate everything from dog, to whale, to horse, and because fresh meat…
I used to think of it as the strange stuff I'd see in strange gas stations on my strange cross country road trips. It was usually in stick form, a long tubular stick, wrapped in a coating of plastic, with a peculiar name like... Slim Jim, not because it made you slim, but because it…
A cassoulet is an Occitan dish--that part of Southern France where they speak a beautiful and fading romance language, Occitan.
It is a stew of beans and meat; sometimes pork, sometimes goose, or mutton or whatever else they please. It is hearty and traditionally cooked in a cassole, a deep earthenware pot with slanted sides.
But since…