RECIPES

 
 
Chicken, Andouille, and Red Bean Gumbo
Meat, Chicken, Pork Our American Cuisine Meat, Chicken, Pork Our American Cuisine

Chicken, Andouille, and Red Bean Gumbo

As a red bean, I’ve been in chilis a good bit, been seated next to rice, and sometimes get invited to swim in soups, so I guess it’s not all that new to be in a gumbo. It’s exciting, though, since there are definitely a few unfamiliar characters to get used to…

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Duck Cracklings (or Quacklings)
Meat, Duck, Snacks Our American Cuisine Meat, Duck, Snacks Our American Cuisine

Duck Cracklings (or Quacklings)

In a waddling line no longer, ducks have got snacks built right in: Quack, Quack, Crunch! Just like how bacon gains its particularly popular crisp from a happy hog’s bulging belly, ducks keep warm on the water and in the winter with plenty of fat under their thick skin. When the farmer comes a loppin’, and you get to choppin’, respect the bird, and make it better than bacon.

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Buttermilk-Brined Spatchcocked Chicken
Meat, Chicken Our American Cuisine Meat, Chicken Our American Cuisine

Buttermilk-Brined Spatchcocked Chicken

It’s no surprise that Southern fried chicken often relies on a buttermilk brine for both flavor and function. The tang tenderizes, while the salt works its magic, transforming a generic pound of poultry into a favorite pre-lunch snack.

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Chicken Turmeric Fried Rice
Fried Rice, Meat, Chicken Our American Cuisine Fried Rice, Meat, Chicken Our American Cuisine

Chicken Turmeric Fried Rice

A few ingredients prepared very simply can make for a wonderful meal, and, depending on the aromatics involved, can indeed evoke the feels of foreign lands. So, buckle the seatbelts on that beautiful Karastan rug, and transport yourselves to an imagined world made right here in the US of A.

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Twice-Cooked Pork Belly Stir-fry #1
Meat, Pork Our American Cuisine Meat, Pork Our American Cuisine

Twice-Cooked Pork Belly Stir-fry #1

Pork belly falls into three categories of cooked: strikingly crisp, luxuriously soft, or kind of chewy. Bacon, braises, and our twice-cooked pork belly stir-fry, respectively, represent this general range.

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Shrimp Daikon Soup
Meat, Seafood, Pork, Shrimp, Soup Our American Cuisine Meat, Seafood, Pork, Shrimp, Soup Our American Cuisine

Shrimp Daikon Soup

The foundation of any soup is water, to which all manner of meats, fruits, and veggies can lend their flavors. A roux, rice, or quick blend could thicken it or fill in a stew, but I’d rather not turn a hefty hog into goo and mush little shrimp, too. So, let’s keep things clear (literally) and add just what we need on top (AKA garnishes).

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