Chicken Cacciatore

Chicken Cacciatore

Chicken Cacciatore Note from Chef Ed: One of Italy’s signature dishes that I like to make at home because of it’s wonderful flavor and price is Chicken Cacciatore.  Literally meaning hunter’s chicken, it is the traditional way Italian hunters would prepare a chicken...
Hoppin’ John

Hoppin’ John

Hoppin’ John New Year's Day Dinner Note from Chef Ed: A lot of people think they know where the name Hoppin’ John came from for this traditional southern New Year’s dish. They are wrong. No one knows. There a theories (my favorite is that it is a southern...
Bangers & Mash with Onion Gravy

Bangers & Mash with Onion Gravy

Bangers & Mash with Onion Gravy Great St. Patty's day feast Note from Chef Ed: Rusk is basically bread. Specifically a wheat product used in the stuffing of sausage to help the meat go farther. More rusk, more sausage. It was good and cheap for peasants. Rusk has...
Shrimp Boil

Shrimp Boil

Shrimp Boil Shrimp Boil   1 onion, quatered   1 to 2 pound large shrimp   6 to 8 red boiling potatoes   4 ears of corn, halved or cut in thirds   4 to 5 andouille sausage links, sliced   1 cup salt   2 lemons, cut into wedges  ...
Jambalaya

Jambalaya

Jambalaya Great for Mardi Gras A note from Chef Ed: Rice may be my favorite ingredient to cook with. Not saffron, not truffles. Rice. Think about it. Every major culinary culture has their own signature rice dish. Italy makes risotto, China makes fried rice, Spain...