We are always experimenting with different toppings, but some of my favorites are bacon and pickled jalapeños, white pizza (mozzarella and asiago) with Old Bay shrimp and white pizza with pesto sauce.
I've been to New Orleans numerous times and just off the top of my head I would recommend Mr. B's, Bayona and Jacque Imos. So many more...
Thanks for all the suggestions. I'm going to go ahead and make the stock tonite.
Thanks for all the suggestions!
I'm truly sorry for your loss. May you take comfort in the many memories you have of him.
Just got back from New Orleans so to continue the Mardi Gras festivities I will be making jambalaya and drinking Abita Amber.
I've made this recipe before, with good results and I have to agree the key is constant stirring over low heat. Once you think you've stirred it enough, stir it some more. It's a bit time consuming, but well worth the effort.
Butterfingers, M&Ms, Baby Ruth, Crunch Bars and Sour Patch Kids.
I had the same problem awhile back and I used this recipe. The results were quite delish.
http://www.seriouseats.com/recipes/2010/01/cream-of-carrot-with-ginger-soup-recipe.html
Thanks so much for the tips!
I just used this one from Bobby Flay's "Boy Meets Grill."
Passionfruit White Sangria
2 bottles Sauvignon Blanc
3/4 cup cognac
1/2 cup triple sec
3/4 cup simple syrup
3/4 cup passion fruit puree
2 cups fresh oj
3 oranges sliced thin
2 lemons sliced thin
3 green apples sliced thin
1 cup of blackberries
The Joy of Cooking is a must-have cook book. It covers all the basics and much more. I find myself using it on an almost-weekly basis.
Try City Harvest: www.cityharvest.org
Dirty, greasy looking menus are a huge turn off.
I joined a CSA this past summer and love it. When I received vegetables I was unfamiliar with, I found it fun to look up recipes and do a little research. Without my CSA I probably wound not have discovered how yummy swiss chard is. Dealing with the over supply issue, I simply froze any excess veggies. Just this past week, we enjoyed some summer corn.
Wow thanks for all the recommendations. I love Mr. B's BBQ shrimp, one of my favorites! Hope to be able to get to a bunch of these places.
Thanks everyone for all the wonderful suggestions!
bone-in rib eye
How about roasted chicken with potatoes?
Baked Brie with Apples and Walnuts
1 wheel of brie
1 cup of walnuts
2 Granny Smith apples cored and sliced
Butter
French Bread
Bake Brie at 350˚ for 20 minutes
Sautee apples in butter until tender add walnuts
Serve with warm French Bread
I would most definitely not eat it.
Thanks for the advice! I too will be BBQ-ing well into the fall-winter months.
I just started experimenting with dry rubs and using indirect heat combined with smoking hickory chips. I've done both chicken and ribs. The ribs came out delicious, the chicken came out pretty good, although the skin can be a bit rubbery. Any tips?
I'm heading over to the Big Apple BBQ on Saturday. We have a small group going with a couple of out of town guests staying with us. Since we will be eating a ton of meat on Saturday I was trying to come up with a relatively light dinner idea for Friday night. Any suggestions?
Every Easter my grandmother would make "pizza gain," a savory calzone-like mix of basket cheese, dried sausage, mozzarella and eggs. Unfortunately, when she passed away unexpectedly the recipe had not been written down. It has been a quest in our family to recreate this dish. So far I have not been able to recreate her original recipe but am looking forward to trying again this year. Anyone care to share their recipes?
Going to try to make Ina Garten's Beef Bourguignon but I do not have a dutch oven (I know it's on my wish list!). Do you think I will be able to use a regular stainless steel pot in the oven or should I just cook the whole thing on the top burner of the stove?
Hi All!
I'm attempting to make fried chicken this weekend. I am using a basic recipe where I soak the chicken pieces in buttermilk overnight and then dredge through flour and fry in Crisco. I would love to hear any suggestions, tricks of the trade, etc. on how to get the best results.
Yesterday I cooked a 15 lb. turkey on my smoker. Any ideas on what to do with the carcass? Can I use it to make stock?
My neighbor gave me a huge amount of ghost chili peppers (Bhut Jolokia). What should I do with them? I really love spicy food. Anyone have any advice on making them into a sauce?
Hi all:
I'm in the process of cleaning out my freezer and came across a container of frozen pumpkin puree. I'm thinking it would work well in a soup. Any suggestions/recipes? Thanks in advance.
Hi all
I just made a batch of Carrot Ginger Soup http://www.seriouseats.com/recipes/2010/01/cream-of-carrot-with-ginger-soup-recipe.html, which came out most most delish. I have a ton of it and was wondering how well it would do if I froze it. Will freezing it alter the taste in any way?
So now that the weather is getting cooler, I've started thinking about heartier meals. I want to make a beef stew in my crock pot, but in the past it has come out watery and bland. My basis method is dredging beef chuck in flour, searing in a pan, then adding the beef to the crock pot with water, onion, carrots, etc. and slow cooking the whole thing for about eight hours. Any tips on how to get a thicker, more tasty stew?
I will be in New Orleans next week. I have been to NO a number of times and am really looking forward to trying some new places. I had originally had my heart set on going to August, but sadly it just doesn't fit into my budget. I've been to a number of the Brennan family restaurants, which are also good, but am looking to try some new ones. So far I have Bayona on my list...
Any recommendations for off the beaten track/won't break the bank places to try?
I am in charge of bringing some pre-dinner snacks for a family get together. The main course is a rib roast so I don't want to bring something too heavy. Any ideas on some easy-transportable appetizers that won't be too filling?
I received a bunch of beets with greens in my CSA box. Any ideas on what to do with them?
Carnitas can be prepared through step 3 up to three days in advance. Pork can be crisped up straight from the refrigerator. You can lower the heat in your salsa verde by removing the seeds from the jalapeños, or omitting... More
While chiles rellenos have achieved relative fame—perhaps because there's no arguing with a stuffed and fried pepper—there is another stuffed poblano dish from the Puebla region of Mexico that is equally delicious, and a little less heavy. Chiles en Nogada—"nogada" refers to the creamy walnut sauce poured over everything—uses a poblano pepper that is charred and skinned, carefully deseeded, and filled with an unusual, delicious mixture of ground meat, fruit, and spices. More
I am in charge of bringing some pre-dinner snacks for a family get together. The main course is a rib roast so I don't want to bring something too heavy. Any ideas on some easy-transportable appetizers that won't be too... More
Turkey Meatloaf... More
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Thanks for the advice, although my comment was more directed at whether putting my stainless steel pot in the oven will ruin it?