Hells’s Kitchen contestants are given just 45 minutes to develop prepare and present an entrée and can be quite a challenge for any budding chef.
Lessons Learned from Hell’s Kitchen (HK) Contestants – Part III
October 29th, 2009 · 3 Comments
Tags: Television
Stewed Okra and Tomatoes
September 21st, 2009 · 13 Comments
The origins of this dish in the U.S. lead back to Creole heritage, as the word ‘okra’ is also known as quibombo in Spanish, and gombo in French. Slaves from West Africa introduced okra to the Caribbean and U.S. most likely in the 1700’s, and then the Creoles in Louisiana learned to thicken soups with okra (gumbo) which is now the essential ingredient in Creole Gumbo.
Tags: Creole · Culture · Recipes
Gumbo
June 30th, 2008 · 9 Comments
There must be about as many variations as there are the folks who make their own gumbo. I made a gumbo on Sunday afternoon and as usual it was a little different this time around. Some of the various gumbos out there include Filé Gumbo, Okra Gumbo, Seafood Gumbo, Gumbo Z’Herbes, Chicken Gumbo, Duck Gumbo, [...]
Tags: Cajun · Creole · Recipes · Seafood · Soups
File’ Spice Powder or Gumbo File’
May 15th, 2008 · 3 Comments
File’ (pronounced fee-lay) spice powder is a unique ingredient used primarily for making a good gumbo, and it is a necessity for cooking authentic Cajun cuisine. Quite simply, file’ is the powdered leaves of the sassafras tree. When ground, it has a faint smell like eucalyptus. Long before the use of file’ powder for Creole and [...]
Tags: Ingredients · Spices
