(READ MORE: Jambalaya is a little of this, a little of that)Ģ (10-ounce) cans diced tomatoes and green chilies, drainedġ pound peeled, medium-size raw shrimp, deveinedĬook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, for 5 minutes or until browned. This one came originally from Southern Living." My grandmother makes big pots of this traditional favorite. For Maria B, ethnic cooking in the Cajun and Creole tradition "is as old country as I want to get. The conversation continues about your favorite ethnic dishes. Today we are also searching for missing things, including recipes for Boston butt in a crock pot, empty nesters' small-scale meals and Israeli couscous salad. (READ MORE: This grill has grillers swooning) I am new to the Big Green Egg and would appreciate any and all recipes readers have tested." It was delicious, and I didn't get a chance to ask the cook how he did it. Sy Pinglot was served salmon that was "dry-brined, then cooked in individual portions on a Big Green Egg. It's good to see you in your Wednesday morning context, and to wonder what you've got up your culinary sleeve.
0 Comments
Leave a Reply. |