I had really big cooking plans for this weekend…and I mean really big. (You’ve got to fold your arms high across your chest and say that last “really big” in your best Ed Sullivan voice.) My post for the Chef Paul Sliders had me in the mood for more Cajun. I bookmarked a Red Beans and
First the recipe. I got this from a coworker, Beth, who dined at the bistro-style restaurant, Mon Ami Gabi, at the Paris Hotel in Las Vegas. She ordered this appetizer off the menu, loved it so much that she begged, pleaded and threatened the server until he gave up the recipe. And speaking of Beth and before
I pickled my own jalapenos….. So I could make The Fort Restaurant’s Pickled Jalapenos Stuffed with Peanut Butter appetizer recipe. Before we get to the recipe, let’s talk a little about the restaurant. The Fort Restaurant is a Denver landmark full of western culture, history, charm and western food. Do Rattlesnake, Quail Eggs Wrapped in Buffalo Sausage, Rocky
This is a great shrimp appetizer recipe. I could have eaten a hundred of these shrimp. A riff on a Buffalo Chicken Wing recipe and it comes together in a snap. The shrimp are breaded in a cayenne and flour breading, sautéed in a Buffalo-style butter and hot wing sauce combo, then stand tall in blue cheese dressing.
One of my New Year’s Resolutions, along with perfecting a good red chili sauce, is to learn to make bread. Dave over at Year On The Grill is pounding his head against the wall right now over that statement because he’s taken so much time to send me detailed instructions and words of encouragement time and