• “taste” the SOUL-rolls

    If you are thinking I am about to give you my infamous soul roll recipe that I served at the Taste of New Orleans this year. Then you might be correct if you get to the end of this blog and see it there. If not, then… I guess I tricked ya! Keep reading to find out! So first of all…. No.. I did not do this event in New Orleans. It been held the last 32 years, during fiesta, at Sunken Gardens in downtown San Antonio by the Zoo, if that’s helps. Same place as the Japanese Tea Garden. Thousands of people come to this event to get their…

  • Brined fried chicken and boozy tomato gravy

    Random night at home I unthawed some bone in chicken thighs and decided to brine them! Brining one means you are prepping your meal because this is not something that can be done in the fly. Brining is essentially marinating something in a flavored salt sugar solution to break down and penetrate through the meat making it tender and full of flavor. I used about 1 gallon Sugar Sea salt Himalayan Homemade Worcestershire Whole garlic Sit over night with chicken Pat dry Dip in 1/2 cornstarch 1/2 flour Mixed with RubOn! Garlic Herb Salt Fryer set to 350-375 About 20-30 After done frying place in dry rack or paper towel…

  • In the lab – chicken fried tamales

    Farmers market finds! Fresh corn on the cob , cherry tomatoes, and grannys hot tamales So I got in the lab which included my taste testers for the day flame Jennings and Sylvester Chicken fried tamales/ tomato chili/ mescan corn   Grannys tamales, flattened slightly 3 eggs 1/2 cup milk Flour seasoned with RubOn! Cajun spice   Organic local tomato chili Tomatoes Cumin Cilantro Garlic Red chili flakes Pimento Onion Smoked paprika Salt   Mescan corn Organic corn cob Poblano Garlic Cilantro Lime Paprika Salt