And so it is Fat Tuesday or Mardi Gras, and today I am cooking a Cajun classic, Gumbo. Gumbo is a type of stew from southern Louisiana combining the ingredients and techniques of a melting pot of cultures, including French, Spanish, German, West African, and Choctaw. In general, a Creole gumbo generally contains shellfish, tomatoes, okra and filé * powder….
American Cooking
Super Bowl 55 & the Best Buffalo Wings Ever
On October 30, 1964, in New York, at the now legendary Anchor Bar*, the owner Teressa Bellissimo created a late-night snack for her son and his friends. At hand, a surfeit of chicken wings, which she deep-fried, dressed in a sticky, sweet chilli flavoured butter sauce and served them with celery sticks and a creamy, blue cheese dip.
Sausage, Apple and Thyme Hash
Hash is a dish made from diced or chopped meat, potatoes, and flavourings such as onions, spices and herbs that are mixed together and then cooked. The name is thought to come from the French verb ‘ hacher ‘ meaning to chop.
Seafood Chowder with Jersey Mussels, Smoked Haddock, and Prawns
Seafood Chowder with Jersey Mussels, Smoked Haddock, and Prawns. As with so many dishes, I think everyone has their favourite version of a chowder. I certainly do and I have been very, very fortunate to have eaten my fair share of chowders. My favourite is creamy New England Chowder, with clams and potatoes. Not really a surprise given my love of all things dairy. The best products available to anyone cooking in Jersey are seafood, butter, milk, and cream.