STAFF BLOG LAGNIAPPE Eh-too-fay
A couple of weeks ago, Hubby Bryan and I admired some crawfish in the seafood case at a Twin Cities grocery store. I have to admit that Ive never bitten the head off one of the mud bugs, although I re... Posted on 12/30/10 at 11:00 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
SFY International witness dire need for lock and dam improvements
NEW ORLEANS, La. – Four years ago, the Minnesota Soybean Research and Promotion Council debuted the See For Yourself (SFY) program, geared to educate the state’s soybean producers on the path their crop takes once it leaves the field.
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