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Another great recipe from "Memories of a Cuban Kitchen". Served with black beans and rice. Sometimes we will either have tostones or maduros (if the plantains are ripe enough) with the meal. Pan Cubano can also go with it.

I'm of German desent and one of my favorite dishes that my grandmother made is sauerbraten. She would serve this with kartoffelklosse (stuffed potato dumplings). These dumpling are about the size of a baseball and are stuffed with herbed bread cubes (Pepperidge Farms) that been mixed with butter...

Laissez les bon temps rouler! Slap on some Steve Riley and welcome to the Fais do-do! :dancing: Fully purged and ready for the pot The Extras The Boil Pot with the Extras (I cook them first) I use salt, liquid crawfish boil concentrate, powdered boil spice and the super spicy bags of spice...

I have a Weber 22 and I purchased an after market pizza kit from Kettlepizza. This kit allows me to get decent quality "wood burning oven" pizza without spending thousands. All our homemade pizza is free form. When we have a crawfish boil, we make sure to pick some tails for later use. In one...

We really like Thai curries. I tried some of the jarred stuff and wasn't happy with them. Now I make my own. Thai Red Curry Paste Ingredients 3 oz dried New Mexico chilis 12 small hot chilis, such as arbol or Thai bird 1 Tbsp whole corriander seed 1-1/2 Tbsp shrimp paste (available @...

If you have ever seen any competition BBQ show or have watched "BBQ Pitmasters", then you will know who Myron Mixon is. The recipe and method I used for these come from his book "Smoking with Myron Mixon". Yes he is an arrogant, self aggrandizing ........, but the man can "Q". For the rub and...

Eastern Europe meets Creole/Cajun. We came up with a dish using collard greens from our garden, jambalaya or dirty rice and Creole sauce. Using the collards as wrappers, we stuffed them with pre-cooked jambalaya or dirty rice, place them in a baking dish with Creole sauce and heat them up in the...

Several times a year we make andouille sausage, tasso "ham" and another sausage of choice. This time the choice was chaurice. The andouille and tasso get smoked in my Horizon 16, offset stick burner. The last batch was done with pecan. The chaurice I decided to leave "fresh". Everything gets...

We make homemade andouille sausage. This is one of my favorite uses for it outside of gumbo or jambalaya. Andouille Gnocchi.

I like to cook outdoors and have several pieces of equipment, one of which is a large BGE. Normally Cochinita Pibil is cut up before cooking, with each piece being marinated with a paste. The main ingredient in the paste is achiote. I decided to do a whole pork butt in this style. With a pairing...

Our first adventure with a geoduck was quite successful! Next time we will get two as we both wanted more. Like uni, we had to get past the initial cleaning. Natural appearance. Cleaned. Sashimi. Fried with wasabi mayo. We had a little leftover stone crab and baked potato to go...

I came up with this gumbo by using ideas from Paul Prudhomme's recipes. It requires using your fingers and a crab mallet.:bonk:

Week before last we tried a Poke from Feb. 2017 BA which used fluke, but we subbed hogfish. Then this past week we tried a Shrimp Poke. These were our introduction to Poke. We will be trying more! Hogfish Poke Shrimp Poke BTW, the pink stuff is pickled radish, not ginger.