Louisiana Jambalaya Creole’

LOUISIANA JAMBALAYA CREOLE’ One of my favourite jobs back in the early eighties was chef for a turn of the century musical called One Mo Time. I took on this position because it gave me a chance to be in New York and it was something I wanted to add to my repertoire. While there I was to be mentored by Sara Waxman and introduced to Chef Paul Prudhomme well known for his avant-garde approach to Creole Cuisine and the art of blackened grilling Louisiana style. The producers of this musical wanted to have an authentic Creole style menu that would compliment this dinner...

Mexican Tortilla Soup

Mexican Tortilla Soup This is one of my favourite of all the authentic Sopa de Tortilla or Mexican tortilla soup. It’s best if you make it with a rich home-made chicken stock made from scratch. I was shown different versions by great Mexican cooks in Monterey and Seattle on how to make this an authentic soup. Using chicken feet and tripe to give the broth more of a gelatinous consommé taste along with adding a small amount of good tequila made each trial a better batch. Cut up a chicken into a big pot of boiling water along with a couple stalks of celery, some carrots,...

BBQ Sesame Tamarind Tea Soaked Pork Bell...

Sesame Tamarind Tea Soaked Pork Belly. Steamed Soya Guy-Lan with Sticky Rice.  I like some non medicated fresh pork loin or pork belly bacon and soak in some plum brandy and green tea for 24 hours. The fragrant Chinese 5 spice is the ingredient main spice flavours. I have used Berbre Spice and found that it also makes a delicious flavourful taste. Tamarind sauce can be made from the pod seeds or as a condiment like ketchup. These sauces are available at most deli sections and grocery stores. By using a few different flavours you can make some traditional cultural Street...