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Chicken Maque Choux
Maque choux (pronounced: “mock shoe”) is a traditional dish of southern Louisiana. It is thought to be an amalgam of Acadian French (Cajun) and Native American cultural influence,and the name is likely to derive from the French interpretation of the Native American name. It is a simple dish that fundamentally contains corn, green bell pepper, tomatoes, onion, and sometimes garlic and celery. The ingredients are first braised in a pot. Historically, bacon grease was used for this, although this is now more often substituted withvarious combinations of oil, butter, or cream. The vegetables are then left to simmer until they reach a juicy, saturated consistency, with chicken stock or water added as necessary.The dish is finished with salt and a combination of red and black pepper, and some cooks include hot sauce and a bit of sugar for greater complexity. Chicken Maque Choux Serves 6-8 3 lb boneless, skinless chicken breasts 1/4 cup vegetable oil 1/4 cup flour 3-1/2 to four cups fresh corn cut from the cob ( 5 or 6 ears) 2 tbs cream or milk, plus extra if […]
Continue ReadingCommon Cooking Mistakes
Here are 30 of the most common cooking mistakes people make. To read the full article click here. 1. You don’t taste as you go. Result: The flavors or textures of an otherwise excellent dish are out of balance or unappealing. 2. You don’t read the entire recipe before you start cooking. Result: Flavors are dull, entire […]
Continue ReadingBroccoli Cheese Bites
I made these Broccoli Cheese Bites for a party last weekend and they were a big it. They are really easy to make and I mixed up the ingredients earlier in the day and put it in a zip lock bag ready to be made into patties. Broccoli Cheese Bites 16 oz package of frozen broccoli, […]
Continue ReadingVinegar Braised Chicken with Leeks & Peas
This recipe is elegant and easy. I made it for my husband’s “big” birthday last night. I found the recipe in Food & Wine magazine. It doesn’t take long to make and you could serve it for a week night dinner or an elegant dinner party. Vinegar Braised Chicken with Leeks […]
Continue ReadingSlow Roasted Pork with Grilled Pineapple & Chipotle Sauce
The first time Rick Bayless tasted tacos in Coyoacan, the tony Mexico City suburb, he was hooked. A deft, dramatic cook shaved slices of marinated pork from a spit slowly turning in front of a charcoal fire. Then he piled the slices into a steaming tortilla and crowned them with a slice of grilled pineapple […]
Continue ReadingPickling Spice
It seems like all I do is go to supermarkets looking for ingredients. There are certain stores that profess to have everything thing you are looking for in exotic, hard to find ingredients. This particular market NEVER has what I am looking for! I can’t tell you how irritated I get. On a typical day, […]
Continue ReadingPineapple Pecan Pie
My cousin Jeff gave me this recipe for Pineapple Pecan Pie, their favorite pie. He buys them at the South Side Soda Shop in Goshen, Indiana , where I grew up. It was built in the early 1900s which was originally opened as a grocery store in 1910. In the 1940s the original Bastian Blessings […]
Continue ReadingViolet Mustard
Violet Mustard is a Limousin mustard speciality that was created centuries ago and its recipe has been on the verge of being lost several times in history due to – a difficult to understand – lack of interest! It is prepared from over ripe black grapes. The traditional Brive mustard is definitely part of the […]
Continue ReadingStuffed Peppadew Peppers
Here is a really easy and quick hors d’oeuvres – stuffed Peppadew Peppers. The recipe below is served cold, but you can also place them on a foil-lined, rimmed baking sheet and grill them under the broiler for 2-3 minutes until the cheese is warm and bubbly, and the peppers get a slight char. Great served […]
Continue ReadingCheddar Ale Soup
This soup has all the elements of comfort. Bacon, and cheddar, and ale, oh my! Perfect for St. Patrick’s Day! Cheddar Ale Soup Serves 6 4 slices bacon 4 Tbs butter ½ cup onion, minced ¼ cup carrot, minced ¼ cup celery, minced 1 small bay leaf 1/3 cup King Arthur Unbleached All-Purpose Flour 12 […]
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