Recipes

Creole Cowboy Sliders

Posted on April 02, 2013 by Anne Milneck | 0 comments

 

These sliders are little burgers that are big on flavor. Grocery stores sell slider buns, but we love serving these on sweet Hawaiian dinner rolls. Rather than brushing the BBQ sauce on the sliders, we serve it combined with melted butter as a dipping sauce. 

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Wide Eyed Ribeyes

Posted on April 02, 2013 by Anne Milneck | 0 comments

We love Coffee BBQ Rub for beef--especially big, flavorful cuts like flank, hanging tenderloin and ribeyes. If you're lucky enough to find bone-in Cowboy Ribeyes, grab them--you won't be sorry. Locally, we buy this cut from Tramonte's Meat and Seafood Market. You'll need to order, but it's worth the wait....

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Cast Iron Pizza

Posted on March 15, 2013 by Anne Milneck | 0 comments

This pizza recipe from a customer had us a little skeptical. Everything about it is wrongheaded: dough neither kneaded nor rested; sauce and cheese spread to the edges and allowed to slip underneath; no preheating of the cast iron. But in the end...oh my. If this pizza is wrong, I don't want to be right...

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Champage Pear Balsamic Vinaigrette and Marinade

Posted on March 07, 2013 by Red Stick Spice Co. | 0 comments

Crisp Champagne Pear Balsamic Vinegar and rich, full-flavored Garlic Extra Virgin Olive Oil pair up to create an amazing salad dressing that can pull double duty as a marinade.

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Pork Chops with Tangy Peach Salsa

Posted on March 04, 2013 by Anne Milneck | 0 comments

Pair these chops with polenta, a simple salad and crisp white wine--a great way to kick off grilling season.

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Grilled Chicken in Peach Balsamic Marinade

Posted on March 04, 2013 by Anne Milneck | 0 comments

Simple and delectable...it doesn't get any better than this recipe that uses ripe peaches in the marinade.

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Crawfish Curry

Posted on March 04, 2013 by Anne Milneck | 0 comments

While declious, the cream-laden curries and pre-mixed curry powders often found in the United States aren't exactly authentic. But it's also hard to define "authentic" Indian food because cuisine in India is highly regionalized--the cuisine of West Bengal is quite different from that of Punjab. And frankly...

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