by Brian | Aug 10, 2016 | Recipes
If I say “fricassee” then you will say “chicken.” What else is there? Ah, so many things. In Louisiana Real and Rustic, brilliant chef Emeril Lagasse offers fricassee many ways. There is chicken, to be sure, but also beef and this trout...
by Brian | Jan 14, 2015 | Recipes, Techniques
For multiple reasons, including price and healthy eating issues, beef consumption is down, which may be bad for ranchers but is probably good for the cows. Politics and culinary classifications aside, there is something marvelous about beef. The smell, the color, the...
by Brian | Jun 4, 2014 | Recipes
Our first test from Pitt Cue Co.: The Cookbook was more than a success. It was delicious. There are two recipes here, one for the chicken which involves the second, a House Rub that you can use and use again. The range for the rub is far beyond chicken. The header for...
