Chicken stock
Yep, you can buy chicken stock off the grocery store shelf. You can buy lots of things off the shelf that don’t taste nearly as good as what you can make at home. This recipe will net about 16 cups (nearly 4 liters) of delicious stock. From the directions, you’ll see...
Crawfish stock
Crawfish are available nearly year-round. Buy them fresh (alive) and keep them in a cool dry place until you are ready to cook. We prefer to purge our crawfish before we cook them. To do this, just before you turn on the stove top, place your crawfish in a sink full...
Turkey gravy
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...
Tartar sauce
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)...
Red chile sauce
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...
Barbecue sauce with some kick
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...
Cave ketchup
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...
Paleo mayonnaise
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)....
Remoulade sauce
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...
Not peanut sauce
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...
Ofira Riechter
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