Creole chicken. Spicy, creamy, a little bit rich. Satisfying. Maybe not what jumps to mind when you think comfort food but satisfying in a way only a fricassee can be.
american
rotisserie chicken
Chicken, fire, flavour. So simple. So good. Take a good quality chicken, season it to your taste and spin it over fire, letting it self-baste until it’s done. Let it rest, make a quick board sauce and enjoy. Easy. Delicious. Rotisserie chicken.
creole seasoning
Creole seasoning can be used to spice up just about everything. Instant cajun flavour.
killer mac and cheese
This mac and cheese is so good it will outshine your lovingly prepared mains. It’s a star attraction. I know. I’ve done it to myself. More than once.
This is one of those recipes that you have to be careful with. It’s good. Very good. Crazy good.
texas bbq beef short ribs
Texas knows beef. Texas knows barbecue. Shouldn’t be a big surprise to anyone that Texans make awesome barbecue beef. Making BBQ beef short ribs is an outstanding way to use a cut classically reserved for braising.
bbq brisket done hot and fast
If anyone is maintaining a list of phrases that just don’t make sense please add “hot and fast BBQ brisket”. That just goes against everything anyone ever suggested. In this context though hot means 300F and fast means around 7 or 8 hours so it’s not as crazy as you might think.
roasted brussels sprouts
I like brussels sprouts and I especially like roasted brussels sprouts. There. I said it. Now you know. This recipe intensifies the flavour of the sprouts so don’t serve them with anything delicate.
super concentrated chicken stock
Chicken stock. Bone broth. It’s a simple thing really. Making stock. Bones. A few aromatics. Water. Time. Super concentrated chicken stock is a whole different thing.
When you reduce the stock right down to a syrupy consistency it transforms into a flavour grenade ready to transform any chicken dish.