Just when I thought a chicken breast can’t get any better I marinated some chicken breasts and grilled them, ending up with what I thought was the best tasting grilled chicken breast yet. The marinade has everything a great marinade should have: big flavor, perfect balance and complexity. Needless to say, my grilled chicken breast turned out so well that there were no leftovers and I was asked to make more....
To really make this Creole seasoning shine use the freshest ingredients. Especially the paprika. I like using smoked paprika; it adds an entirely new dimension to the flavor profile. To get richer flavors and more complexity, grind up thyme, cumin and oregano in a mortar. Grind black peppercorns. Make just enough of the seasoning for a couple of uses, then make fresh. We all know that stale does not taste good....
I’ve been growing heirloom tomatoes in my backyard for the past couple of years and have had an opportunity to experiment with a variety of heirloom tomato salads. So, let me tell you what I think makes the absolute best heirloom tomato salad. Picking tomatoes for the heirloom tomato salad I think the key part of any successful heirloom tomato salad is to use a variety of tomatoes. You could get away with two varieties, maybe even one, but the more you add, the better....
The secret to great tasting baked chicken drumsticks The secret to making these drumsticks is the sweet and savory marinade that is so tasty that you can just drink it on its own. If you want your chicken legs or drumsticks to be flavorful and juicy inside, you have to marinate them. This is what separates a great chicken drumstick from an OK one. Once you’ve prepared the marinade and marinated your drumsticks, you bake them until they are cooked through and have nice crispy tops....
My children love milkshakes and are quite picky about them. There is nothing wrong with that, except I often find myself trying to figure out how to make a milkshake without ice cream as we don’t normally have a container of vanilla ice cream sitting in our freezer. I would typically go and buy ice cream when I know I would be making milkshakes. I suspect this is the case with many people....
You can have a plain mushroom omelette, or you can have a paradise-in-your-mouth, oozing with creamy, cheesy, white wine mushroom sauce as you cut into it, topped with even more delicious mushroom sauce, the tastiest ever mushroom omelette. Which one would you pick? Never mind, that was just a rhetorical question. This omelette reminds me of those breakfasts that you may find at a local mom-and-pop diner, so homey, so comforting and so full of deliciousness....
I discovered this method for making baked BBQ chicken wings by pure accident. While I was making my favorite and hugely popular extra crispy chicken wings, on a whim, I decided to change the process slightly. Before I knew it, this became a new and hugely popular BBQ wing recipe at our house. I would be surprised if other wing lovers didn’t enjoy it as much as we did....
If you’ve been reading my blog long enough you know that our family loves pork chops, from broiled to smoked and smothered. Southern Fried Pork Chops are somewhere at the top of my most favorite pork chop recipes. They are almost as simple to make as my quick boneless pork chops, but the added flavor from bacon fat, that thin layer of crust and a touch of heat from cayenne pepper make them that much more flavorful....
As I was writing about grilling bratwurst, I couldn’t help but think about the best way to cook brats when you don’t have a grill or have the ability to smoke your sausage. How do you cook brats without a grill and still get exceptional results? For me the answer is quite simple: you pan fry them. Hence this new post on how to cook brats on the stove. Don’t get me wrong, oven roasting works on bratwurst as well, but there is no way to get the same flavors, the same browning and caramelization in the oven....
