by Ed Robinson | Dec 28, 2020
It’s taken Chef Ed ages to perfect his wife’s traditional family recipe, but he finally has. Its Portuguese pickled pork. For Jodie, nothing smells more like Christmas. 2 pork butts, cut into 2 inch chunks 1 bottle red wine vinegar 1 cup water 1 packet...
by Ed Robinson | Oct 27, 2015
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...
by Ed Robinson | Oct 27, 2015
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...
by Ed Robinson | Jul 22, 2015
Bread Pudding Great for Oktoberfest or Mardi Gras Bread Pudding Stale dense bread such as leftover bagels or beer bread works best but any bread will do. This is my go to dessert when I have a bunch of leftover bagels that are too stale to eat; the best are cinnamon...
by Ed Robinson | Jul 22, 2015
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...
