Flank steak isn’t something I remember having growing up. I rarely see it in restaurants, though I suspect my local Mexican place uses it for my favorite dish there: Tacos al Carbon. I’ve not cooked with flank steak more than a couple of times; I have a phobia about...
So Jimmy Buffet has set a course for the beautiful Mother Ocean in the sky where it’s always five o’clock, the tourists aren’t bothering anybody, the margaritas are always made from scratch, and salt shakers are plentiful and perpetually close at hand. James William...
**Lazy Chef Edition** So there I was planning this grilled-pork-teriyaki-satay-situation-with-peanut-sauce-and-everything to share with all of you. But I was totally dragging my feet and it wasn’t getting done. Y’all know I’m a charcoal grill girl, and that’s a whole...
Call it Low Country Boil, Frogmore Stew, or whatever else you want, we all know it and enjoy it. And no wonder; with corn, potatoes, sausage, and shrimp it’s pretty hard to go wrong. I love the idea of tossing everything in a 20 gallon stockpot outside and ending up...
These Cheese Enchiladas were our very best seller at the shop, month in and month out. Prep Cook Extraordinaire Todd would come in in the morning, assess the Cheese Enchilada situation in the coolers out front, and get to work. I don’t know exactly how many Cheese...
Everybody I know loves a tomato pie. It’s summertime right now and no one will shut up about it. Tomato pie this, tomato pie that, etc, etc, and then they look at me, and I’m all like . . . What??? I don’t make that kind of tomato pie. Those of you who have...
Just because a dish has been around for a couple of hundred years, doesn’t mean I can’t fiddle with it, right? The modern version of what we call Eggplant Parmesan appeared in the Italian aristocrat/gourmand Ippolito Cavalcanti's cookbook, Cucina Teorico-Pratica,...
I should warn those of you who are looking for genuine Thai food that this Pineapple Fried Rice isn’t especially authentic. This is a recipe I cobbled together from many different sources, and then adapted it to our US Gulf Coast pantries. It’s delicious, though. We...
I’m still fielding recipe requests, and this recipe has not only been requested, it was the source of much amusement in the catering shop. Meatloaf Cottage Pie is very, very, tasty, please don’t get me wrong. I will happily eat it any day of the week and lots of our...
Not all Creole food is spicy hot, but you can count on it to be well-seasoned and full of flavor, and this insanely easy pot roast is no exception. Laced with Italian seasoning, marjoram, and a hint of ground cloves, I promise you’ll wonder where this pot roast has...
Growing up we had a terrific restaurant in town called The Saratoga Trunk. They had pastas, salads, steaks, and some seafood, but in my mind the real standouts were the burgers. The menu itself wasn’t huge, and I don’t know how many burgers were on the menu, but it...
If you're not familiar with Pickapeppa Sauce, you’re in for a treat. Affectionately referred to as Jamaican ketchup, Pickapeppa is a tangy and mildly spicy concoction--from where else? Jamaica!--that we drizzle on all sorts of things here, from steak to jambalaya....
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