STAFF BLOG LAGNIAPPE Grill to the rescue
The oven has been a neglected appliance in recent days. Throughout the heat wave, we shunned it, cooking most of our meals on the gas grill. Im sure thats been the case for most of the regions residen... Posted on 7/26/11 at 8:08 AM
The original recipes were modified in a few cases to make a more cohesive and tantalizing menu at Sansone’s Bistro. In the case of this gumbo recipe, for instance, roasted pork was substituted for the chicken so the menu wouldn’t be “chicken heavy.” Additionally, alligator sausage was added to the Chicken Provencal recipe.
DENVER, Colo. — To avoid burning eyes and tears while cutting onions, keep the onions in the refrigerator.
Cooking a roux for an authentic New Orleans gumbo takes time and patience.
Those are just two of the many culinary lessons my brother-in-law, Donald Hinchey, learned during a recent stint as a guest chef at Sansone’s Bistro in Greenwood Village, Colo
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