Our canning endeavors always include pickles. My (Charles’) brother Michael grew the most amazing cucumbers a few years ago. We were in Tennessee buying up some of his produce and picked up a batch of the ones labeled “Canning Cukes.” They are great to garnish any...
We quoted this statement from Andrew Badenoch in the introduction, and we’ll repeat it here: “Paleo is a logical framework applied to modern humans, not a historical reenactment.”- I couldn’t agree more with him. If it were to be a historical reenactment, I’d be...
You can make a really tasty gravy without demi-glace, flour, or a lot of tips and tricks professional chefs use, so don’t be dismayed. The key to any good gravy is utilizing all those little browned bits (fond) in the bottom of your roasting pan and scraping them up...
Some of my fondest memories as a child were the week or so we would pack up the big blue van and head down to Mobile Bay to stay with my grandparents. If you don’t know what a Mobile Bay Jubilee is, get out your computer and do a quick search. Papa (my grandfather)...
My grandparents lived in New Mexico for many years, where the infamous chile reigns supreme. Of course, when they were still alive and living in New Mexico, my chile taste buds hadn’t really come in yet. This recipe pays tribute to those years they lived in...
This recipe goes well with a variety of meats and what’s not to love about barbequed chicken in the summertime? You can almost always count on us having at least a little container of this in the refrigerator. We put it on everything from eggs to salads. Don’t be...
Let’s be honest, ketchup is king of all condiments. Most brands you buy off the shelf are loaded with sugar and preservatives. This version will keep in the refrigerator for at least a week—but if you’re inspired, we recommend canning some big batches of this so you...
Truthfully, it is not hard to make your own mayo. I swear to you, it’s not. Okay, if you don’t have a food processor and you have to whisk the oil in by hand, yes that is more of a workout (which is reason 254 that you should go and get that food processor—now)....
I like to think of remoulade sauce as the cousin of tartar sauce, only with even more of a flavor zing. Originally created in France as more of a white sauce with capers, anchovies, mayo, and more, the version you will most commonly find in the South takes more of its...
I can remember the first time I had a Thai chicken satay, and how the chicken itself was merely the vehicle to get more of that tasty Thai peanut sauce into my mouth. So delicious. Taking what my friend chef Jet had taught me about a good peanut satay, this recipe...
