I was eyeing a few minutes before the butcher pointed out the “roast” meats section. Roasting anything larger than 5 to 7 pounds requires a larger pan….err…pot!
Search Results for rosemary
Pot Roast
September 2nd, 2009 · 9 Comments
Etouffée [ay-too-FAY]
March 11th, 2009 · 5 Comments
This is one of those Cajun dishes that always brings back memories of when times were good, no I mean great! But I really believe anytime is a great time, even in this state of the world with it’s economic woes. I have air in my lungs, water in my glass, fire to heat my […]
Tags: Cajun · Entrees · French Cuisine · Recipes · Seafood
Foodbuzz 24,24,24: Celebrating and Reliving A History of Fine Dining on North American Railroads
March 1st, 2009 · 2 Comments
It’s early in the morning and just near freezing temperatures on this crisp Wednesday, January 31, 1979. Just after 6:45 am and the Southern Railroad’s Crescent locomotives have started pulling the passenger train out of the New Orleans Union Passenger Terminal (NOUPT) station platform for its last run. Travelers are getting settled into their coach seats for the exciting 26 hour farewell pull to Washington, DC. This is the last passenger train operated by a private company, the Southern Railroad held onto its prestigious and popular Crescent for over eight years and now this is the swan song run before giving control over to Amtrak on Thursday, February 1, 1979.
Tags: Events · Railroad Dining · Recipes
Cooking a Thanksgiving Turkey!
November 25th, 2008 · Comments Off on Cooking a Thanksgiving Turkey!
On the FohBoh web site for The Restaurant Community I found a post by Kristen Siquerios dated November 20, 2008 and entitled Cooking a Thanksgiving Turkey! So I took a few minutes to add my 2 cents worth of tips for creating a memorable Thanksgiving main event meal. She mentions that it is her first time cooking the meal with her Mother-in-law having a birthday coming up and requested any ideas on ensuring a successful Thanksgiving dinner.
