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 | Dec 28, 2020
Another of Chef Ed’s favorite recipes, stolen from Christopher Fragapane 3-4 chicken thighs1 medium yellow onion (diced)2 large carrots (diced)1 red bell pepper (diced)1/2 cup rice1 1/4 cup chicken stockolive oil salt, pepper, garlic powderonion powder, cumin,...
by Ed Robinson | Oct 27, 2015
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...
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...
