Wicked Jalapeno Laced Cornbread

Wicked Jalapeno Laced Cornbread

  thekitchenman Cornbread; I was in Louisiana on a quest to learn more about Blackened Skillet Cooking. I went to several New Orleans restaurants including K-Paul’s and well known The Commandors Palace. I loved Chef Paul’s cast iron collection in which he had a story about each of them. Paul Prudhomme first gave me the version of real corn bread the way it should be made with pork belly bacon fat, unpasteurized buttermilk and duck eggs made in a well seasoned cast iron skillet. It sure was a tasty version. I began to make this recipe by the fire for shore...
Championship Tomato Ketchup

Championship Tomato Ketchup

I can still hear my father’s voice telling me that if I was ever going to be a good cook that I would have to learn a repertoire of recipes without the use of a cook book for reference. During my first 10 years learning to cook I refrained from using a book and found that hands on cooking with different chefs was the fastest way to learn popular recipes and pick up the appropriate tips. Very few relic chefs use a recipe to cook, but will read a cook book to polish up a favorite dish. As I gained a good collection of recipes mentally, I became more academic in finding new...
Mennonite Apple Dumplings

Mennonite Apple Dumplings

  Mennonite Apple Dumplings Being brought up close to a German Mennonite community in Waterloo County I was shown how the Mennonite farmers live off their land with meagre equipment and no power. They sure know how to grow a garden and orchards. I used to buy hundreds of bushels of apples from those area farms to make perfect apple pies for  commercial baking and dry storing a good Spy Apple was absolutely necessary to have a supply from season to season. The Spy Apple originating from The River Spey valley in Scotland is where this apple was first grown and was...
Roasted Lemon Chicken with Dirty Rice.

Roasted Lemon Chicken with Dirty Rice.

Roasted Lemon Chicken with Dirty Rice. Start by marinating a whole fryer chicken in lemon juice and peels placed into a zip bag. I use about 3 lemons which I first zest keeping the scrapings in a bowl. Quarter the lemons, place the chicken into the bag and squeeze the pulp and juices into and over the bird. Shove a few of the squeezed wedges into the cavity and under the breast neck skin.  Let rest for a least 4 hours or 6 if there’s time, turning the bag each hour to revive the marinade. Remove after marinating and place onto a roast pan. Season the skin with salt...
Bacon Wrapped Scallops.

Bacon Wrapped Scallops.

Bacon Wrapped Scallops. Finest at Sea fish store that purvey top quality eco friendly Pacific Coast seafoods. They had a chest full of fresh live scallops oysters mussels clams in the shell. They were so delicious slurpped raw right from the ocean. Small and succulent they needed no condiment. I perchased a few dozen so I began to proceed with shucking and then wrapping those tasty morsels in some natural smoked sugar maple bacon. I fried them in a very-very hot pan moving them around till all sides were nice and crispy. A quick ketchup, lemon juice, worcestershire and...