News flash: spicy chicken sandwiches aren’t just found in fast food restaurants. You can actually make them at home. All sarcasm aside, this one from Byron Bay Chilli Co carries much more flavor than you’ll find at a drive-thru window.
Muchos Moles
Someone once said, “There are as many recipes for salsas as households in Mexico.” I submit the same goes for moles. They can be sweet, spicy, salty, and more.
Chef Eddie Adams’ Cajun Flavors Meat Spices | Review
One thing I look for most in a go-to spice rub is versatility and Chef Eddie Adams’ Cajun Flavor Spices packs that aplenty. So far I’ve used it with beef, turkey, chicken, pork, and lamb, with great results every time.
Crazy Charley’s Meat Loaf
Crazy Cajun Charley Addison shares a recipe for meatloaf that is not anything like Mom’s!
How to Run a Clam Boil
Somewhat less labor intensive than a clam bake is a clam boil where everything is steamed in a large stock pot. The flavor is almost, but not quite, the same.
All-Purpose Poultry Rub
For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
Spicy Morel Sauce for Meat and Poultry
This sauce does wonders for any roasted meat, including beef, pork, lamb, elk, and venison. It is also terrific on roasted chicken or turkey.