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Oysters are one of those things that if you like them you like them you don’t then you just don’t. Oysters are meaty and super tender. Some people prefer them raw on the half shell which is just a shucked oyster. Some people like them fried. Thinking of it now I don’t know many ways…
Who doesnt like smoked salmon? Its something I loved since I was a kid. I remember trying it and it being literally the best thing I’ve ever eaten. The thing about smoked salmon though is that it can get a little messy. So the thing I love about the spread is that its everything compacted…
Steak tacos are one of those things that I have to make a couple times a month. Everything about a taco is great. It’s generally quick, tasty, and flavorful. I really enjoy using fresh handmade local tortillas I find it makes such a huge difference in the end result. Traditionally made with parsley I really…
My favorite thing about a poboy if im being honest is the bread. The outside being crusty and the inside being soft and fluffy and the fact it can hold so many ingredients and sauces I just love it. Now anything can be put on a poboy chicken, shrimp, porkchops really anything. At home I…
Remoulade sauce if you haven’t heard the name you’re missing out. Remoulade sauce is a French condiment that is egg and oil based like a aioli or mayonnaise. Its tangy and carries some heat and its so versatile it can go with ANYTHING. Fried food, check. Sandwiches, check. Dip for anything, check check. Remoulade sauce…
This may be a unpopular opinion but sometimes I enjoy a long drawn out dinner. I enjoy roasting meats specifically roasts for a long time. Sometimes I’m in a let’s not rush things kinda mood. Start it early finish it late. Sometimes with the hustle and bustle once dinners ready and devoured then comes the…
Now I’m someone who isn’t a sweet potato person , although growing up I’ve only ever had them prepared in sweet forms .That being said I never realized how versatile sweet potatoes are or really how good. So you might see a spike in sweet potato recipes to come. I’d even go so far to…