The Crying Game – Take II: Chili Challenge
Now, another intrepid Brit Chef, Muhammed Karim, kitchen boss at Bindi in Grantham, Lincolnshire, has created a “chili challenge” based on the infamous Ghost Pepper. It’s a Chicken Curry officially titled “Naga Infiniti”, but back in the kitchen, they call it “The Widower”.Read More →
Fast, Fun Mac & Cheese
Everybody loves Mac & Cheese. There are as many M&C recipes and variations as there are people who make it so well that they end up being asked to make it often! And it’s easy enough to make that you can add it to your suppertime menu on the spur of the moment!Read More →
Sauces Part VI – Espagñole
This time out, we’ll leverage everything we’ve learned so far about stocks and thickeners in an exploration of rich, dark, versatile Espagñole Sauce – based on stocks made with roasted bones, and often with tomato product added for extra rich colour and flavour.Read More →
Sauces Part V – Veloutés
Veloutés are light, silky, sauces based on the light coloured and delicately flavoured stocks made by simmering raw (un-roasted) veal or poultry bones, fish bones or crustacean shells, or your favourite blend of aromatic vegetables.Read More →
Easiest Ever Turkey Stew
It’s the middle of the week after Christmas. You have a ton of leftover Turkey lurking in your fridge, freezer or garage (assuming you live in the Northern Temperate Zone, where Winter actually comes in Winter). What do you do with it?Read More →
Sauces Part IV – Basic Béchamel
Béchamel is your basic “white sauce”. It’s the Mother of the milk-based sauces in the classic French sauce pantheon. And it’s a great way to demonstrate the basics of thickening a sauce with Roux.Read More →
Yes, we do Andouille!
Maggie J’s now offers our own hand made, home made New Orleans style Andouille sausage, lightly smoked and ready to star in your next Gumbo, Jambalaya, Etouffée or Crawfish Boil! Many local purveyors of fresh and smoked sausage don’t make Andouille…Read More →
Turkey tips for the Holidays
I know. You’ve been inundated with “Tips for the Perfect Turkey” online, in the papers and on TV for weeks – since before U.S. Thanksgiving. But I’ve yet to see any one such submission that embodies all the points I consider critical to producing the perfect bird.Read More →