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 30, 2015
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 ...
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...
by Ed Robinson | Jul 3, 2015
Independence Day Jello July 4th Dessert Independence Day Jell-O This is a traditional July 4th dessert treat that is often made in a flag mold. Whatever you do, do NOT buy a flag mold. Over thirty dollars for a cheap plastic mold you might be able to use twice is not...
by Ed Robinson | Dec 18, 2014
Spiked Holiday Eggnog A Very 'Pairings' Holiday Note from Chef Ed: Unlike Pairings, it was actually my mother who inspired me to cook. My father was a rocket scientist (yes, he loved it when people asked him, ‘What are you, a rocket scientist?’) who, god...
