Natchez - New Orleans- Montreal Christmas Connection! Tourtière (Montréal Meat Pie)
Poached Pears in Port Jazz up your holiday cheese trays
November 2021 Recipe Black Rice bowl with Lime Ponzu Kale, Mushrooms and Sweet Potatoes
October 2021 Recipe Comeback Sauce- perfect for boiled shrimp dipping sauce
This popular sauce is Jackson, Mississippi’s own, and I find that they use it for everything – for good reason! It can be used as a savory dip for fried food, or even simple saltine crackers; you can use it as a salad dressing, seafood dressing, or even to top a burger.The chili sauce and smoked paprika are essential to the recipe, and are usually easy to find. I also prefer a hot sauce that has more vinegar than heat for this dressing.
Makes 1 ½ cups Sauce1 cup mayonnaise 1/4 cup chili sauce2 tablespoons ketchup 1 tablespoon fresh lemon juice1 teaspoon smoked paprika2 teaspoons Worcestershire sauce1 teaspoon crystal hot sauce1/2 teaspoon kosher salt1 teaspoon garlic powder1/2 teaspoon onion powder1 teaspoon dry mustard1/2 teaspoon freshly ground black pepper
1. Add all of the ingredients into a pint jar, stir and mix well, top with a well fitting lid and refrigerate.
September 2021 Recipe How to stock your kitchen!
August 2021 Recipe Chef Regina’s San Franciso Cioppino
July 2021 Recipe Chef Regina’s Green Godess Broccoli Slaw
• 2 teaspoons pureed or 2 fresh Garlic Clove• 1/2 teaspoon Salt• 1/2 teaspoon White Pepper• 1 teaspoon Dry Mustard• 2 tablespoon Anchovy Paste• 3 tablespoons Tarragon Vinegar• 1 tablespoon fresh lemon juice• 1/2 cup Green Onion• 1/2 cup Parsley Tops• 1 cup Sour Cream• 1/2 cup Mayonnaise
1- In blender add Garlic, Salt, White Pepper, Dry Mustard, Anchovy Paste, Tarragon Vinegar and blend.2- Add Green Onions and Parsley Tops and continue to blend.3- Add Mayonnaise and Sour Cream and blend until you have a fairly smooth dressing. Use this with 1 bag of Broccoli Slaw mix and on bag of regular slaw mix.
June 2021 Recipe Chef Regina’s White Bolognese & Italian Sausage
In heavy large pot, heat olive oil and sautee onions, peppers and carrots (keep in mind carrots have to cook more with other ingredients- but need to be soft by time dish is ready)
In separate add Beef and Italian Sausage and cook until brown and continue to break apart with a spoon while browning, drain fat off before adding to pot.
Add salt, pepper, garlic, fennel and white wine
Dissolve porcini bouillon cubes in hot water and add into pot
Let simmer for 30 minutes, sautee mushrooms and add them to pot with the cream. Simmer for another 20-30 minutes- taste and adjust salt and pepper as needed.
Serve over Rigatoni with shaved pecorino or parmesan * this Bolognese freezes really well!