My world famous Dirty Rice recipe. I tend to leave off things one should know, like put oil in the pan to saute meat, or with spices I do things to taste. You'll need: 2 cups cooked riceRice Dressing mix (The tub-o-guts kind), if not, use 1/2 lb chicken livers and gizzards chopped very fine.1 … Continue reading Thanksgiving Cooking →

To do this dish justice, you really need Andouille and Tasso, although you could use smoked sausage and ham, or a ham bone or a Hamhock. I've done it that way as well. Lately I've been using a quick cooker - pressure cooker to cook the beans because you go from dry beans to cooked … Continue reading Wednesday Cooking: Red Beans & Rice →

I haven't been cooking much at night. My wife has been working late, so things I've cooked on Sunday tend to last all week. Hell, sitting in the fridge now is a picnic roast, a handful of chicken thighs, and what's left of a store bought chicken. And I've been eating on them all week. … Continue reading Wednesday Night Cooking →

Screw politics and Covid. Let's look at something more gratifying, like seafood. I'm a big fan of one or two pot cooking. And more often than not, I have stuff that's been in the freezer awhile, and makes for a fast, easy meal. This one I came up with because the first time I tried … Continue reading Sunday Cooking – Shrimp & Cod →