by Randal Byrd | Mar 25, 2008 | Meat, Seafood
Shrimp and Sausage Jambalaya Back in Memphis, we had a cooking team called “Boogie-T-Roux & the Mempho Crew.” We cooked gumbo along side teams from Louisiana, Mississippi, and even some self-proclaimed Gar enthusiasts from Arkansas. The best we ever...
by Randal Byrd | Mar 19, 2008 | Meat, Poultry
Enchiladas Rancheros Ingredients 3 pounds chicken leg quarters ; skinned 1 pound Poblano Chile 1 pound tomatillo 1 onion ; diced 1 teaspoon salt 1 bay leaf 3 cups chicken broth 3 cloves garlic ; minced 1 or 2 cups cheddar cheese ; grated 1 or 2 cups of Swiss cheese;...
by Randal Byrd | Mar 17, 2008 | Meat, Poultry, Seafood, Soup
Joel’s Jambalaya Our neighbor, Joel St. John, is a chef by profession. Now and then he delights us by bringing something he’s just whipped up or by inviting us to his house to dine. This is not Joel’s recipe, but is my version of how to copy the...
by Randal Byrd | Mar 15, 2008 | Meat, Poultry
Mediterranean Meatloaf Ingredients 1/4 cup sun-dried tomatoes 10 ounces frozen spinach ; thawed and drained1/2 cup onion ; chopped1/4 cup feta cheese ; crumbled1 1/2 pounds Ground turkey 1 cup oatmeal 1 teaspoon garlic powder 1 teaspoon oregano 1/2 teaspoon...
by Randal Byrd | Mar 7, 2008 | Casseroles, Meat
Ingredients12 ounces ground round burger 1 onion ; chopped1 1/4 cups salsa 1/2 cup black olive ; sliced1 cup frozen corn ; whole kernel, thawed1/2 teaspoon cumin 4 cups cornbread ; crumbled1 1/2 cups cheddar cheese ; grated1/2 cup Light sour cream InstructionsHeat...
by Randal Byrd | Mar 5, 2008 | Meat
Ingredients7 pounds ham 1 1/2 cups maple flavored syrup 1 teaspoon Ginger ; powdered1/4 teaspoon nutmeg 1/2 teaspoon allspice 16 cloves 10 ounces pineapple ; chunked8 ounces maraschino cherries ; bottledInstructionsRemove thick skin if a strong smoke flavor is...
