If you watch Emeril Live (and who doesn’t?) you’ve probably seen him make this dish. As a naturalized Cajun, Emeril knows how to make this stuff well! And I learned how from him. After all, we’re bestest buds now that I stood in line for seven hours to get one of his books autographed at [...] Read more »
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There are plenty of Cajun and Creole cookbooks out there, including some award winners. Marcelle Bienvenu has written several. None are more interesting, or have been better received, than the Book of the Month: “Who’s Your Mama, Is She Catholic, and Can She Make a Roux?” If you enjoy Cajun and Creole, this book should [...] Read more » In honor of our impending two-week trek in Ireland, I’ve been doing some essential research. I’m already aware of some of the basics, such as the Guinness Storehouse and the Tullamore Distillery, and they’re scheduled on the tour. I’m telling you, you can’t make this stuff up . All you can do is report it, and we here at the Chile Underground work our widdle piddies to the bone to find stuff you just can’t find anywhere else… Can a cookbook take the top spot on the bestsellers’ list? It can, if it’s in Australia. The book 4 Ingredients sold 131,000 copies in 2007, then racked up sales of 288,000 in 2008. The sequel, 4 Ingredients 2, also racked up sales of 170,000 in 2008. Cold weather and casseroles go together like Astaire and Rogers, or Tracy and Hepburn, or Abbott and Costello. Sauces abound in Indian cooking. Sauces for dipping, sauces for main courses, even sauces for dessert. What else could you expect from the culture that invented chutnies? |
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