This is what I imagine would be on your typical diner cafe breakfast menu in heaven. A Tex-Mex omelet complete with rib-eye steak, grilled onions and bell peppers, melted sharp cheddar cheese, topped with salsa fresca with a side of home fries. All for just $1.99, it’s the Heaven Slam!
This all came about early this past Sunday morning when I was taking inventory of all of the left over’s in the fridge. I might be wrong, but I think in French omelet means leftovers wrapped in scrambled eggs. Probably not. I took Spanish in high school anyway. Continue
It’s almost Mardi Gras and I am missing home, thinking about etouffee. So I thought I would whip up my own version of this classic Cajun dish.
In Louisiana everyone has their own version of either a gumbo (which we will get to later) or etouffee recipe, or even both. Let me tell you they can vary to the extreme. My version incorporates what I believe to be the best of the best and from my experience, the truest to the tradition. I pieced it together from several recipes and techniques through endless trial and error. Much like Dr. Frankenstein’s monster. It’s Alive! Continue
This marinade slash basting mixture makes eating vegetables fun again! These veggies are a great side dish for just about any grilled meat or fish but go exceptionally well with beef. You could even use this sauce to marinate both beef and veggies for kabobs. Or just do as we did and simply grill up a veritable cornucopia of fresh vegetables and eat as the vegans do. Don’t worry, we will be tearing into some flesh again real soon. ;) Continue
Most people have had blackened red fish, most likely 15 to 20 years ago when it was all the rage. It was so popular in restaurants across the country that the fish became protected from overfishing thus leaving a whole in the appetites of Cajun food lovers everywhere. No problem, we started to blacken everything else. You can use this same blackening recipe for preparing blackened chicken breast sandwiches, or blacken red fish which has made a comeback as of late. But today we are going to blacken my favorite cut of beef, the rib-eye. Whenever I serve these people beg for the recipe so here it is. Make sure to use a cast iron skillet. It is mandatory for this recipe. Continue
Since the endearing French fry is part of our name sake, it is only fitting that we pay homage to what seems to be a forgotten technique. Like a fine wine or a masterpiece work of art, the beauty of a great fry is in the details. OK, I just drew a parallel between French fries and a Picasso. I really need a new hobby. Still, think of how many times a year you order fries with that shake, and how
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Maybe I have said this before but flank steak to me is ounce for ounce the best value of any cut of beef. Once you learn to cook and cut it properly, you can have deliciously tender steak at a fraction of the cost of the more popular cuts. And in this economy, every little bit helps. (like I really needed to tell you that) The marinade in this recipe imparts a very destinct Asian flavour with minor amounts of heat. Many recipes kick up the heat factor by adding Thai chili paste to the marinade. But for me the addition of the chili paste depends on what I am serving the steak with. For example if I am adding the steak to a salad, then I omit the chili paste. With rice and stir fry bell peppers, add the chili paste. Continue
Kiwi fizz? Sounds like a chick drink. Well that’s because it is. Every now and then the wifey desires a libation of the alcoholic nature. I normally just pour some Tequila down her throat and put her to bed, but last Sunday she wanted something a bit more tropical and sweet. So I found this cocktail recipe on the Internet and changed it up just a little. Moma was happy with her kiwi fizz and I was happy with my Bacardi and Coke. Hey chicks dig chick drinks! Who knew? Continue
