Wednesday, October 30, 2013

Hobo Delight

Hobos have been traveling the US and riding the rails since the Civil War. The image of the hobo peaked during the depression of the 1930's, when many took to the rails in a desperate search for work. It must be noted that a hobo is different from a tramp or a bum. Most hobos would agree that a hobo work, the tramp will only work when they have to, and the bums will not work at all. 

Sunday, October 27, 2013

Homemade Shake and Bake Mixture

Tony Chachere's® Creole Foods began in 1972 as a hobby in the retirement years for South Louisiana chef  Tony Chachere. That same year, he published Cajun Country Cookbook, fulfilling a dream to record the recipes of his beloved South Louisiana cuisine.

Thursday, October 24, 2013

Corned Beef and Sauerkraut

Corned beef is a name given to salt cured cuts of beef, usually brisket or round. The term "corned" is not the use of corn in the recipe, but rather the corn sized granules of salt that were once used to cure the meat. Today, most corned beef is cured in salt brine rather than a dry salt rub.

Monday, October 21, 2013

Garlic Herb Tilapia

Choose garlic heads that are firm to the touch, with no nicks or soft cloves. If you notice dark, powdery patches under the skin, don’t buy it because this is an indication of a common mold which will eventually spoil the flesh.

Friday, October 18, 2013

Potato Tot Casserole

The story of Lea & Perrins® popular Worcestershire Sauce begins in the early 1800s, in the county of Worcester. Returning home from his travels in Bengal, Lord Sandys, a nobleman was eager to duplicate a recipe he'd acquired. On Lord Sandys' request, two chemists, John Lea and William Perrins, made the first batch of the sauce.

Tuesday, October 15, 2013

Chicken Fiesta Soup

Cheddar is a cheese distinguished by process, not place. The name “Cheddar” is not protected, as some other names in the food world, so Cheddar can be made literally anywhere, by anyone. That can result in better availability and cheaper, but both frequently come at a price, that is to say, a lesser cheese comes at a lower price. Traditional raw milk Cheddar can be hard to find these days, and the industrial stuff turned out so inexpensively doesn’t deserve the Cheddar name. Sadly, that’s the only type many people know.

Saturday, October 12, 2013

Loaded Hasselback Potatoes

Black pepper is a common pantry item these days; it might be hard to believe it was once so valuable that it was used as currency. We take it for granted, but the majority of savory recipes include some form of black pepper as an ingredient.

Wednesday, October 9, 2013

Bowtie Pasta with Tomatoes and Ground Beef

Egyptians worshiped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was so highly prized; it was even used as currency. Folklore holds that garlic repelled vampires, protect against the Evil Eye, and rid off jealous nymphs said to terrorize pregnant women and engaged maidens. And let us not forget to mention the alleged aphrodisiacal powers of garlic which have been extolled through the ages.

Sunday, October 6, 2013

Cheesy Stuffed Pepper Casserole

Bell peppers have been cultivated for more than 9000 years, with the earliest cultivation having taken place in South and Central America. While the name "pepper" was given to the food by European colonizers of North America who first came across it in the 1500 - 1600's and then transported it back to Europe, the original name for this food in Spanish was pimiento.

Thursday, October 3, 2013

Black Bean Rice

Dried and canned black beans are available throughout the year. Dried beans are generally available in prepackaged containers as well as in bulk bins. Make sure that the bins containing the black beans are covered and that the store has a good product turnover to ensure the beans freshness. Whether purchasing black beans in bulk or in packaged containers, make sure that there is no evidence of moisture or insect damage and that they are whole and not cracked.


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