
When I was a little, we used to go visit my grandparents just about every other weekend. Back then, it was about a 5 to 6 hour drive thru old country roads. The maximum speed limit was 55 on the … Continue reading
When I was a little, we used to go visit my grandparents just about every other weekend. Back then, it was about a 5 to 6 hour drive thru old country roads. The maximum speed limit was 55 on the … Continue reading
Yes, kind of like Zea’s, just as rich tasting, without all the cream! Just a little cream. I made these not to make grits like Zea’s, but simply to use up some roasted corn from the other day. I had … Continue reading
Dill pickled okra: Fortunately, this recipe is by the pint, so you can make as many jars as needed. I also like the fact that the spices are going into each jar, rather than a large vat of vinegar/water mix … Continue reading
For all the things I learned to cook at a young age, homemade biscuits was one dish that always failed me. Always. My mom made them, but sometimes even hers turned out flat. Sorry, Mom. A few years ago, a … Continue reading
With summer produce just beginning to roll in down here on the coast, it’s time to start collecting some recipes to highlight your favorite garden’s bounty. Here is one of my favorite recipes. It’s quick, easy, as well as cool … Continue reading
Following a basic recipe for french garlic sausage with the classic use of herbes de provence. 4 pounds ground pork 2 tablespoons minced garlic 1 cup minced onion 1 tablespoon herbes de provence 1 teaspoon red pepper flakes 1/2 teaspoon … Continue reading
A good, basic, green onion fresh sausage. This is very similar to the recipe that Chef John Folse uses here http://www.jfolse.com/recipes/meats/pork25.htm There are other recipes that include more red things (paprika and chili powder) which make it more similar to … Continue reading
Making your own sausage is a rewarding experience. Once you purchase the necessary equipment, it can also be an economical endeavour. However, it is time consuming and we usually do it over 2 evenings or one full day off. How … Continue reading