J – I couldn’t believe Christina had never made gumbo! What a treat she was missing. Good, rich gumbo always evokes memories for me. I must be part Cajun. Every time I hear bayou music, or Dr. John and The Night Trippers, or someone with a New Orleans accent, I … Continue reading
C – I wonder what our neighbors think of us. It always smells like food around the neighborhood because of us. Sometimes, I can hear a few of them talking when they walk by the Be Mindful. Be Human. kitchen window. “Hmmm … bacon.” “Yumm … cookies.” I wonder what … Continue reading
J – This salad wins on every level … pretty, rich, tasty, amazing. Luke and I didn’t know we were going here when we started. We smoked the halibut the day before. We had to stop ourselves from eating it all right there, right now. Never had halibut like that … Continue reading
C – It’s a week full of smoking! No, not that kind of smoking. I am completely against that. We are smoking meat! And, fish! And, veggies! I wasn’t too excited, until I had to get down and dirty and actually smoke some meat. It was easier than I thought. … Continue reading
C – Wow! Mmmmm! Yummm! I love it when I find a recipe that makes me moan with every bite. Wow, this stew was amazing. This was one of those rare instances where a stew can make me want to eat and eat and eat. It’s nothing like I have … Continue reading
J – A rich and delicious dish can be really easy. … and still have all super-fresh ingredients we love. These dishes are not hard. They only look complex. Like this one. The trick is in the combination of flavors, quick techniques, bold colors … and taking an extra minute … Continue reading
J – We asked Luke for a special Valentine’s Week recipe … He delivered! Behind his chef/outdoorsman exterior, Luke is a classic romantic. Flowers for his wife, Jessica. Country-French cooking at a high level. An appreciation of good wine and the finer things in life … which also includes beer, … Continue reading
C – Jim likes thick sauces. Sometimes, much too thick. This really gets me mad. I don’t mind my sauce a little thinner. Such was the case with this braised oxtail. He over reduced the jus. It was just too thick. It didn’t allow me to have a good experience. … Continue reading
C – I often get complaints about too many bones in the ribs I serve. When I hear that I wonder, silently, “Well, they are called ribs for a reason.” What are they thinking, anyway? I guess they have eaten too many ribbed shaped meat patties from a well-know fast … Continue reading
J – I love braised dishes! Can never get enough. So, of course, I have to pace myself … except for this week. This week we took on a range of braised dishes: Lamb shanks, pork riblets, leeks, endive and oxtail, Asian style. All different. All really good. First off, … Continue reading