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Baby Back Ribs
Ribs. The great backyard equalizer. Properly done, they are tough to beat no matter what delicious backyard bbq recipes are on your resume. On a BBQ scale of difficulty, I would rank these somewhere between pork shoulder (aka pulled pork) and brisket. While not quite as difficult as brisket, ribs still present their own challenges. Like shoulder and brisky, ribs are not too be rushed. This means, at least for me, these are definitely a weekend endeavor. You can expect anywhere from up to seven hours for spares or up to five or six hours for baby backs.
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Venison Roast
If you have a hang up with eating deer, all I can say is, you don't know what you're missing. If you don't hunt or don't know a hunter, these can be difficult to get. But if you ever have the chance, don't pass. It has a fantastic flavor.
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Chorizo Waffle Fries
A quick, albeit super unhealthy, weeknight meal; these waffle fries are just different enough from normal cheese fries to keep you on your culinary toes.
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Crawfish Étouffée
Taken from the French language, etouffee means to smother. That is exactly what you do when making this dish. You smother all those delicious leftover crawfish tails in a spicy gravy, turning some leftovers and some veggies into a fancy stew.
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Birria Torta
Birria is a traditional Mexican stew usually served at special occasions. But more recently it has taken the internet by storm, most notably, in taco form. In birria, the meat (traditionally goat but in this case I used the more easily found chuck roast) is slow cooked in a spicy adobo sauce. Then, it’s either shredded and served in taco form or eaten with all the glorious juices and accoutrements in stew form. But of course, we had to make a sammich. Although the term “torta” represents several different culinary items, (it’s an omelette in the Philippines by the way…just learned that cool fact) here we’ll be discussing the torta…
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Crawfish Boil
The great leveler when it comes to outdoor activities in Louisiana: The Crawfish Boil. While other places on the globe refer to the quarters of our annual trip circumnavigating the sun as summer, fall, winter, and spring; Here in Louisiana, the same monthly groups are lovingly referred to as, snowball season, football season, Mardi Gras season and lastly, crawfish season. Pretty impressive when you stop and think about it. An entire region of our country naming an entire season after a crustacean.
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Beer and Cheese Soup
For some people soup is a cool weather only treat. That makes sense. It's a warm you up, stick to the ribs treat. It's certainly not a food that will help cool your body down after a long day of hiking, kayaking, or some other warm day activity. But in spite of all that, and also in spite of the fact it may make me a bit odd, I love soup three hundred and sixty five days out of the year. And...Beer and Cheese Soup is at the top of my list.
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Strawberry Cobbler
The ultimate splurge course of any meal. Whether it’s at home or a restaurant, I usually always feel guilty afterwards. The beltline is already a little tight thanks to your appetizer and entree. The drowsy eyes are a not so subtle reminder that the food coma is not far around the corner. But in spite of all that, you can’t help but indulge in the great diet destroyer…dessert. This particular recipe started off as an attempt (I use that word very loosely) to try and make a somewhat healthy dessert recipe. I abandoned that fairly quickly and this is what was left. Cobbler; be it strawberry, blueberry, or peach is…
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Candied Jalapeños
I love, what I like to call, add ons in cooking. Just an itty bitty little accent to any meal can make all the difference whether it be a sauce, condiment, or any other little accoutrement. While I had them before, it wasn’t until the first time I had the waffle cheese fries at District Donuts in NOLA that I fell deeply in love with these little devils: Candied Jalapeños aka “Cowboy Candy”. They are a perfect side note to just about any dish. They are fantastic on most sandwiches and make a great veggie addition to a charcuterie board.
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Prime Rib Poboy
As is already well known if you follow our blog or instagram, I friggin love sandwiches. I never get sick of them. So many options and possibilities, you can eat sandwiches all the time and always have a different one. This particular sandwich is more of a luxury item (well for me anyway) simply because a decent standing rib roast is a pretty penny and I can't bring myself to drop the cash on one very often. But, when you do, count on having a good bit of leftovers to experiment with. And this sammich should be your first stop on the leftover train.
