Home cook who appreciates great food, simplicity of ingridients. Originally from New Orleans, LA, most of my food loves come from creole cuisine, and Lousiana fare. I now live in Miami, and enjoy exploring the cuisine of latin america and carribeanne

  • Location: Hartford, CT
  • Favorite foods: Meat: Any type of white flaky fish (redfish, trout, grouper, sea bass, etc), Duck, Lamb, Pork, Oysters, other shellfish
  • Last bite on earth: Fried oyster po boy

Latest Comments

The Food Lab: How to Make the Best Potato Hash

@Kenji - 2 questions - are you adding oil as needed as you go (ie: adding the poblanos post potatoes), and once everything is thrown back in the skillet - or better yet, before they are thrown back in - are you allowing the pan to cool down at all? Curious eggs burning in a hot pan.

AHT Giveaway: Case of Pat LaFrieda Burgers

Keep it simple - med rare - sesame seed bun - pickle, cheese, thin slice of onion - ketchup - mustard - light domestic beer so cold it's almost slush.
Warm sun - shady deck - WWOZ playing on the radio.

Bradley Smoker?

awesome - thanks for the advice. this helps a ton!

Rooster Cogburn's beloved "Corn Dodgers"

I love the Bittman recipe for cornbread. Use it all the time and it provides a great palate for variations. Must use a cast iron skillet though, or it's useless. I love adding some cheddar cheese and some fresh jalepeno to mine and crumble into chili!

Holiday Giveaway: The Amazing Thermapen Thermometer

Pork loin on my weber grill's rotisserie. Also backside of a 3 yr old!

The Pizza Lab: We Test The New and Improved KettlePizza Grill Insert

I am a total weber-head and have several of the attachments for their grills-rotisserie, cast iron insert, smoker(smokenator), and this oven attachment.
I bought one of these several months ago. Had some trouble initially with getting the tops brown without burning the bottom. Al was great and actually called me and walked me through some techniques to help it out. I think that if you can roll your dough out thinner, the process becomes a little faster. However, I would say many of my pizzas look like the ones that Kenji pictured, but in my opinion, even those had a better all around taste and texture to them than the oven itself. However, I haven't tried the cast iron skillet method and am going to very soon. I'm happy with the purchase, it's a fun outdoor alternative to doing this inside especially when the weather is so nice.

I am curious if something created like this for the green egg would produce a superior pizza. My thought is yes.

Where to eat in Fort Lauderdale?

I lived in Ft Lauderdale for 4 years. Worked in Miami. If you are looking for a great, local dive bar where you can throw back some oysters on the patio, try southport raw bar. Complete dive, but one of my favs when i lived there. also, try blue moon fish...excellent. check out the floridian for breakfast in lauderdale. its great, another good local joint.
In Miami there are tons of great restarurants, but if you want to try your hand at cuban, go to havana harrys in coral gables. you won't see a tourist in the place. you could also hit versailles in little havana, it's amazing and as authentic as it gets.

First Timer in New Orleans: Where to Eat?

Hit Franky and Johnnys uptown, and make sure to order stuffed artichoke. Total dive.

Also, my family's spot is Mandina's on canal street-been going there since the 40's.

You can't go wrong, but there's a couple to hit!

Best restaraunt you've ever been to?

Don't know about best, but favorite is Gallatoires in New Orleans.

Best book recommendation on curing meat (especially fish/salmon)

This is all awesome advice. So many books surprisingly on the subject. Hard to know what's the best not knowing much about the process. I made gravlax at home this week which is what got me interested in doing this more.

What to serve with duck breast?

I love root veggies with duck. Maybe some sweet potatoes roasted in duck fat with a little cinnimon and chili powder? Turnips thrown in as well?

Supper Club Ideas

Editmom - would love the recipe - please share.

Supper Club Ideas

Lamb would have been my go to, but was the feature last month, not at my house!

Butcher in CT/Hartford

Yep, I live around the corner from Halls. They are really good. I have also been to the Meat House on 44 as well. They seem to have a nice variety as well.

I was more curious to find out whether there was something a little more traditonal in the area. I will try Kanes.

Supper Club Demi-glace

Thats what I am thinking too. Tons of time, and I also read that most chefs do not make their own either. I make stock also, but this seems like purchase is the way to go.

Stuffed Artichoke Casserole

Sure, or shrimp - that would be awesome!

Stuffed Artichoke Casserole

Should come together well, and be pretty dense. It's should be a rich dish. You should be able to slice it like lasagna almost.

Best brand of Vanilla?

I also would cast my vote for Penzy's.

Stuffed Artichoke Casserole

The recipe doesn't say what size cans.....I am going to go with the more, the better. I want more artichoke than stuffing in the casserole. Also, it calls for 2 tbsp of cheese, but again, I am going to grate to taste...that sounds a little low.

Dish for a crowded holiday party

There is a great recipe in 'Cooking Up A Storm' the post-Katrina cookbook published around 2005, for a shrimp and crawfish fettucinni....would work for a crowd. I'll post the artichoke recipe if I can get it!

Dish for a crowded holiday party

CJ - Funny you suggest that, my mother told me she did that exact thing entertaining a week ago. Thats a good call.

What do you eat for dinner the night before Turkey Day?

usually dp pizza or grinders that night. always fun and easy.

Pulled pork in smoker/kettle grill

I think I ran into the plateau that you're referring to BJT. Seemed like the temp was stuck there for over an hour....I ended up taking it off because people started to show up and I was running out of time.

Take another look at the Smokenator. It was worth the investment. I think I paid $60 for it, and it really does do a good job. My second time using it, I had no problem keeping the temp between 230-250.. and I am sure I will get better at it as I use it more.

One last question - if the bark is a littel dry does that mean that the oven/smoker/kettle/whatever you're using was too hot? I will probably have to close all vents on my smoker to get the fire that low...or just use less fuel.