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Cajun/Creole
Fish
This is an easy delicious way to make catfish, and it incorporates a classic Creole tomato sauce. Make sure you get Mississippi raised catfish. Tilapia is for Trump fans 1 pound catfish 1 onion chopped fine 1 bell pepper chopped fine 1 stalk celery diced 1 can diced tomatoes (Rotels work too) 4 cloves garlic […]
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BBQ
Chicken
This is the best chicken you can put in your mouth outside of perfect skillet fried chicken. (Adapted from America’s Test Kitchen) INGREDIENTS 3tablespoons veg oil 1/4cup lightly packed fresh mint leaves 2tablespoons kosher salt 6medium garlic cloves, peeled and roughly chopped 1tablespoon ground black pepper 1tablespoon ground cumin 1tablespoon sugar 2teaspoons smoked paprika 1tablespoon Montreal Steak seasoning(I like the Weber) […]
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Veggie
May 7, 2013 As some people know, I got fired from my job recently after not even 4 months being there. They said the reason being that I was “behind in my training”. Ironically enough I skipped my global cuisine class to stay after work for three hours to do some training the night before […]
Fish
Although we are in the heart of winter, I have been craving spring type dishes. This dish is easy and simple with great results. 10-12 ounces of salmon 1 tbsp of soy sauce 1 tbsp of hoisin a drizzle of sesame oil 1 tbsp of mirin a squirt of Sriracha 1/2 tbsp of grated ginger 3 […]
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Veggie
In my culinary adventure that I have endured through my life, one thing I have realized is that the finest dishes of the world have occurred by necessity to eat provided what you have rather than having all resources available therefore great things are invented. Modern French and Italian food are based on peasant dishes. […]
Pork
Uncategorized
This recipe came about the way many of my ideas do: through the need for a meal with what is on hand. In this case I was not even in my own kitchen. My family got together with some wonderful friends after their long getaway, and we needed dinner. Pork tenderloins, grapes, and wine […]
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Pork
I used a left over grilled pork tenderloin that I sear roasted a few days ago. 1/2 a red onion diced 3 small fennel bulbs or one large diced(about the amount of one diced onion) 1 can diced tomatoes. 1/4 cup red wine 1/2 cup chicken broth 2 cloves garlic pressed red pepper flakes 2/3 […]
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Beef
Braising
Cold January weekends screams beef stew to me. I settled down on a Saturday and whipped up a classic French beef stew: Boeuf Bourguignon. The key ingredients in this recipe are about 4 pounds of stew meat( I prefer chuck for the fat content and the tenderness it brings with less time in the oven), […]