Check out Paul on WGN Lunchbreak — with the recipe — making one of our lunch sandwich favorites: Carolina Shrimp Burgers! http://wgntv.com/2014/08/21/lunchbreak-big-jones-chef-paul-fehribach-makes-carolina-shrimp-burgers/
Recipes for this week’s Green City Market cooking demonstration
Bread Soup with Chicken and Herbs Makes about four to five quarts, so use a heavy dutch oven with lid of at least 6 quart capacity 2 Tablespoons lard 1 whole chicken, cut up by joints 2 medium yellow onions, sliced 3-4 carrots, sliced 2 quarts water, or enough to cover chickens A few sprigs […]
Cooking at Home: Shrimp & Grits with Tasso Gravy, by request
Last week I received an email from a reader who wanted to know how to make the tasso gravy we use in our shrimp and grits, as he has a nice chunk of tasso in his refrigerator and thought of our tasso gravy as a great thing to do with it. It’s really easy. […]
Recipes for Saturday’s Green City Market Cooking Demonstration
Even with all of the spectacular meat vendors at the Green City Market, I have to say what the market never fails to do is bring out the vegetable lover in me. I’ll leave the market with a dizzying variety of fruits and vegetables and ambitious plans to utilize them. This Saturday, we’ll once again […]
Recipes for Thursday’s Demo at Taste of Chicago
Creole Shrimp, Oyster, & Green Tomato Gumbo with Stovetop Cornbread This Thursday, June 30 at 12:30 p.m. I will demonstrate how to make shrimp & green tomato gumbo and stovetop cornbread at the Dominick’s Cooking Corner at Taste of Chicago. Please join me for a fun and informative demonstration on a couple of Southern classics. […]