This recipe comes from Louisiana Cookin’ Magazine. MAKES 8 TO 10 SERVINGS Grillades and Grits 4 pounds beef round steak, about 1/2-inch thick 3 teaspoons salt, or to taste 1 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 cup all-purpose flour, or more if needed 1/2 cup vegetable oil 2 cups … Continue reading
MAKES 12 TO 14 SERVINGS http://www.LouisianaCookin.com 2 cups Kahlua liqueur 1/2 cup Worcestershire sauce 1 tablespoon Tony Chachere’s Creole Seasoning 5-6 pound beef tenderloin, trimmed Mix the Kahlua, Worcestershire sauce, and Tony’s seasoning in a zip-top plastic bag. Add the tenderloin and marinate, refrigerated, overnight. Preheat oven to 350°F. Bring meat to room temperature. Bake … Continue reading
Fred Sauceman finds the secret to hot dog chili at a Fall Festival in a South Carolina Mill Town Continue reading
MAKES 6 TO 8 SERVINGS Courtesy of Carlyn Smith 1/2 cup olive oil 1/2 cup all-purpose flour 1 large yellow onion, finely diced 3 stalks celery, finely diced 1 green bell pepper, finely diced 1/2 small can tomato paste 2 tablespoons garlic, minced 1 16-ounce can diced tomatoes 3 cups chicken stock 1 1/2 tablespoons … Continue reading
Topped with a little Jägermeister Butter Continue reading
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