Catfish Santa Fe

I’ve been grilling Catfish for nearly 20 years, and nearly always blackened. I like it because the farm-raised variety is readily available, relatively inexpensive ($5-$6 per pound in filets), and has a pleasant ,mild taste, unlike it’s “gamier” tasting cousin, the wild-caught Channel Cat which can be quite strong. Although at 50% fat with some [...]

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Smoked Chicken Salad–Low Fat and Amazing!

Sometimes experimenting by throwing together some ingredients yields great tasting stuff, and this one worked so well I wanted to share it. Share this:

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Darcy’s Grilled Zucchini Bruschetta

Darcy Goulart lives in Elk Grove, CA and is an Urban Planner Slice zucchini and drizzle with a little olive oil and grill on each side to a texture that suits your liking (we like ours on the firm side so we grill each side for no more than 2-3 minutes). Bruschetta (prepare ahead of [...]

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BBQ Pork Ribs Done Right

Not that I’m the final authority on ribs, but there are a few basic steps I’d like to share. Share this:

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Mango Salsa in 4 Minutes

What a great recipe this is! We always have a pint or so around. Use it for chips, in omelettes, or as a side dish. Share this:

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Smokers and BBQs–Buying and Building

First, some terminology. Smoking is normally done from 150 deg to 200 deg, never higher. Cold smoking, a process used for lox, cheese, and bacon, is done at 80 degrees and takes special equipment to smoke at or below the outside ambient temperature. Smoking uses wood in chip or chunk form for home smokers, usually [...]

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Smoked Cajun Shrimp

Shrimp have come down in price with the advent of modern quick freeze plants in Asia and South America. Most of the shrimp we get today are actually freshwater, farmed shrimp. It is not quite as pungent as a fresh prawn from the salt, but less caloric and very affordable. Share this:

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Gloria’s One of Everything Salad

Friend and creative cook Gloria Ramos passed this one on to me. It’s very simple–there’s one of everything! Excellent for warm weather. Goes well with beef and poultry. Share this:

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Jambalaya Perfection

Jambalaya hails from the great state of Louisiana, and was adapted from Paella, commonly found in the Mediterranean countries. It’s a Creole dish,  and although there are hundreds of variations, Jambalaya always has three common ingredients, meat, vegetables, and rice.  For the meat, you can use shrimp or crawfish for the seafood portion;  chicken, ham, [...]

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JR’s Smoked Rice

In 1994, Jerry Roach, known as JR in competitive BBQ circles, went on the road with JR’s School of Southern Barbeque. I flew down to San Diego, the closet venue, and learned more from this famous BBQ manufacturer and competitive chef than I could have gleaned from 10 books. Of all the tricks and recipes [...]

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