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Petits-fours

Petit Fours & Grandmom, Movies & Critics, Food & Life

Among her other jobs, she was a caterer in the deep South yet had never attended any kind of culinary school. Culinary schools were not available for daughters of ex-slaves in the Deep South in the middle of the 20th century.
Beef Tongue Taco de Lengua

Oh Yes, YES! I LOVE Tongue!!

Great. I have your attention. Now. Back away from the gutter.

Learning the Art of the Abattoir – An Afternoon at Echo...

I had planned to videotape the entire event only to discover that the SD card wasn’t in the camera. So much for photographic memory. I had no film.

The Best Fish Tacos Ever. Really!

I used an olive oil/canola blend that I purchased at Smart N Final instead of the original lard. “Health,” you know.
Mango Salsa

Salsa Sunday Fun!

Two of the salsas are fruit salsas, which on the surface seems like a contradiction. Hot and sweet, the way I used to be.

The Best Fried Chicken Ever. Period.

It was incredibly delicious - I had guests who were eating wings over the sink (“I don’t need no steeking plate!”) - and were raving over the flavor.
Bee

A Honey of a BBQ Sauce

In most parts of the country, BBQ season is still several freezing months away, but for those of us in the sunny Southwest, it continues year round. Don't hate me because I'm warm!

In the Laboratory – My Soupy Weekend

I chose the Thomas Keller five-hour method. What was the result? Orgasmic.
Solid, cooled Demi-Glace

Demi-Glace – MirePoix Vegas Style!

The first thing I want to do is to explain why I'm on a soup roll. It began with the chili cookoff at Don...

Managed Heat – Building a Chili for Wine

The recipe for basic chili is pretty simple: Meat, beans, celery, onions, peppers, garlic, tomato of some sort, seasonings such as cumin and chili powder, and salt and pepper. That's a good, easy-to-make chili, but it's not "Challenge" chili. It's sitting-in-front-of-the-TV-with-a-beer chili.
:)