Monthly Archives: September 2014

  • Lemons, garlic and oregano – start with these three, and you’ve got the base for a sensational Mediterranean dish. This recipe, like a lot of Greek and Mediterranean dishes, is simple and full of flavor, and you can have it ready to serve in around 30 minutes without much hassle. Chicken Souvlaki 2 lbs chicken […]

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  • A good creole seasoning blend is vital to any Cajun or Creole recipe, and it’s a great blend to have around to season chicken, pork and other dishes as well. 2 1/2 tablespoons paprika 2 tablespoons kosher salt 2 tablespoons garlic powder 1 tablespoon coarsely ground black pepper 1 tablespoon onion powder 1 tablespoon cayenne […]

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  • Beer bread? Yeah, it’s a thing. And a pretty tasty thing that lends itself well to all kinds of interpretations. Really, you can’t possibly screw this up, unless you use Budweiser, Coors, or some other shit brew. Get a good beer. One of your favorites. Something nice for fall, like the ¬†Pumpkin Ale from Wasatch […]

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  • So the best place in the world to get a beignet is Cafe DuMonde in the French Quarter of New Orleans. It’s on my culinary bucket list. Until I get a chance to get some of these heavenly little fried pastries, this recipe is a pretty close second, at least according to many friends who’ve […]

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