You’ve probably had cornbread from one of those boxes of cornbread mix at the store. Maybe you’ve even had some from a BBQ place that had jalapeños in them. They’re usually as sweet as a slice of cake and just as moist. While those types of cornbread biscuits absolutely have their place, I grew up eating a very different kind of cornbread. This kind is made (like most things down south) in a cast iron skillet. Rather than being as sweet as cake it’s much more savory and even spicy if you add the spice in like I prefer. Either…
Author: Russell Wallace
Sure you can get queso out of a jar or out of packet. You can drive to your favorite sit-down Mexican restaurant, but with just a little bit of time and effort you can make something that will blow those out of the water. But be warned! If you make this and bring it to a family function, superbowl party, barbecue, or picnic you’ll be getting bugged to make it every weekend. So only share with people who you don’t mind cooking for often. Queso recipe: INGREDIENTS 2 tbsp unsalted butter 1/2 medium onion, chopped 2 fresh jalapeños, seeded…
If you go to a lot of places and order gumbo you’ll get the standard chicken sausage and shrimp gumbo. Maybe you’ll get some okra. Maybe you’ll get some Filé. But if you don’t live on the gulf coast it’s hard to find a place that will make you a true gumbo made for kings, a full-on seafood gumbo. This is one that you want to make in a huge batch for someone’s wedding or a birthday. It’s so good it’ll get eaten up in one sitting, but it takes about a day’s notice to make it. Here’s how you…
Another mainstay of Southern cooking is a good gumbo. There’s no right or wrong way to make gumbo (though most Southerners will tell you a wrong way), it’s essentially a stew made of whatever you’ve got on hand. Got a whole bunch of crawfish and shrimp? Toss them in too. Okra? In the pot it goes. Some people like to add tomatoes (which would make this a creole gumbo instead of a cajun gumbo). I’ve just outlined a simple chicken and sausage gumbo that will make everyone happy and you can build on however you’d like with whatever you’ve got.…
I know what you’re thinking, “what’s a cat head biscuit?”. I assure you there’s no actual cats needed in this recipe. They’re called cat-head biscuits because each biscuit is about the size of a cat’s head. Don’t ask me where that got started, that’s just what they’re called. Growing up in the South biscuits are a mainstay at nearly every meal. They’re made for breakfast (biscuits and gravy), for lunch (biscuit tomato sandwich), and for dinner (gumbo with biscuits). I remember growing up making thousands, if not millions of biscuits. Every single day I’d break out the cast iron and…