Recipes For You
BBQ Rub
Posted on December 19, 2011.
This rub will really enhance any grilled meats or chicken. You can make this rub in advance and store at room temperature. I prefer to apply the rub the day before cooking, wrap the meat tightly in plastic wrap, and refrigerate. This allows the rub to fully permeate the meat.
Blackened Rub
Posted on December 19, 2011.
This is a great rub for seafood and chicken. Make sure you apply the rub at least one hour prior to cooking, to allow the rub to infuse its flavor into the dish. You can make multiple servings of this rub and store at room temperature for later use.
Cajun Style Remoulade Sauce
Posted on December 19, 2011.
This romoulade sauce is perfect for spicy seafood.
Creole Sauce
Posted on December 19, 2011.
My family is from the Creole country of Southern Louisiana, and we were literally raised on Creole-style cooking. This sauce is the staple of many dishes and can be used with chicken, fish, or even by itself with some well-cooked rice.
Creole Seasoning Mix
Posted on December 19, 2011.
Fresh Ketchup
Posted on December 19, 2011.
After visiting a restaurant that served fresh ketchup, I was determined to create my own. Homemade ketchup is much better than any store-bought ketchup. I use fennel and cumin in my version, but you can also use garlic or hot peppers to create different flavored ketchups.
Ginger-Soy Dipping Sauce
Posted on December 19, 2011.
This is a good sauce for wontons, summer rolls, and sushi dishes.
Jalapeno Balsamic Wine Reduction
Posted on December 19, 2011.
If anything exemplifies my cooking style, it is combining sweet and spicy elements to a dish to accentuate the true flavors of peppers (not just the heat). Most peppers have a wonderful flavor that can be masked by the fire that hits your tongue when you bite into them. I learned this from a Mexican neighbor of mine when I was very young. My mother used to grow her own jalapeno peppers, and we were in the backyard with our neighbor picking vegetables when he encouraged me to try a raw jalapen...
Jamaican Jerk Marinade
Posted on December 19, 2011.
This is the perfect marinade for grilled chicken and steaks. If you cannot find Scotch Bonnet peppers, you can substitute with their South American cousin - the Habanera pepper. Scotch Bonnets and Habaneras are some of the hottest of all peppers, so you may want to start with a little and add more to achieve your desired flavor. I prefer to marinate meat overnight in a sealed plastic bag.
Lemon Aioli Sauce
Posted on December 19, 2011.
Marks Cajun BBQ Sauce
Posted on December 19, 2011.
This is the sauce that we used to win the annual Ribfest in Gatlinburg, Tennessee. The secret to this sauce is burning 1/2 of the onions, and I do mean burn them to a crisp until the onions turn into charcoal. When added to the sauce, the burnt onions introduce a nice smoky flavor and an interesting crunch to the bite.
Port wine reduction
Posted on December 19, 2011.
This is a simple port wine reduction that is great for using with grilled meats.
Ranchero Sauce
Posted on September 8, 2012.
This sauce is great drizzling sauce for a variety of Mexican dishes.
Raspberry Chiptole Sauce
Posted on December 19, 2011.
I created this sauce for my Garlic Chipotle Pork Rib Roast ala Diablo. ÊMakes about 1/2 cup of sauce.
Shallot Gravy
Posted on December 19, 2011.
This flavorful gravy is perfect for use with roasted turkey or chicken.
Sour Orange Sauce
Posted on December 19, 2011.
I use this sauce with spicy meat dishes to balance the heat of the peppers.
Spicy Mango Salsa
Posted on December 19, 2011.
This sauce is great for using with spicy grilled meats. ÊI use this sauce in conjunction with my Jamaican jerk seasoned meats to balance the intense heat of the peppers.
Spicy Marinade
Posted on December 19, 2011.
This is a good marinade for meats, especially when grilling. ÊI like to marinate meats overnight by placing them in a sealed container or plastic bag with the marinade and refrigerate until use.
Stone Crab Remoulade
Posted on December 19, 2011.
This is a twist on the basic remoulade that is popular for stone crabs.
Taco Seasoning
Posted on December 19, 2011.
Taco seasoning is easy to make and is much healthier than the prepackaged product in stores. I make large batches and store at room temperature for later use.
Posted on December 19, 2011.
This rub will really enhance any grilled meats or chicken. You can make this rub in advance and store at room temperature. I prefer to apply the rub the day before cooking, wrap the meat tightly in plastic wrap, and refrigerate. This allows the rub to fully permeate the meat.
Blackened Rub
Posted on December 19, 2011.
This is a great rub for seafood and chicken. Make sure you apply the rub at least one hour prior to cooking, to allow the rub to infuse its flavor into the dish. You can make multiple servings of this rub and store at room temperature for later use.
Cajun Style Remoulade Sauce
Posted on December 19, 2011.
This romoulade sauce is perfect for spicy seafood.
Creole Sauce
Posted on December 19, 2011.
My family is from the Creole country of Southern Louisiana, and we were literally raised on Creole-style cooking. This sauce is the staple of many dishes and can be used with chicken, fish, or even by itself with some well-cooked rice.
Creole Seasoning Mix
Posted on December 19, 2011.
Fresh Ketchup
Posted on December 19, 2011.
After visiting a restaurant that served fresh ketchup, I was determined to create my own. Homemade ketchup is much better than any store-bought ketchup. I use fennel and cumin in my version, but you can also use garlic or hot peppers to create different flavored ketchups.
Ginger-Soy Dipping Sauce
Posted on December 19, 2011.
This is a good sauce for wontons, summer rolls, and sushi dishes.
Jalapeno Balsamic Wine Reduction
Posted on December 19, 2011.
If anything exemplifies my cooking style, it is combining sweet and spicy elements to a dish to accentuate the true flavors of peppers (not just the heat). Most peppers have a wonderful flavor that can be masked by the fire that hits your tongue when you bite into them. I learned this from a Mexican neighbor of mine when I was very young. My mother used to grow her own jalapeno peppers, and we were in the backyard with our neighbor picking vegetables when he encouraged me to try a raw jalapen...
Jamaican Jerk Marinade
Posted on December 19, 2011.
This is the perfect marinade for grilled chicken and steaks. If you cannot find Scotch Bonnet peppers, you can substitute with their South American cousin - the Habanera pepper. Scotch Bonnets and Habaneras are some of the hottest of all peppers, so you may want to start with a little and add more to achieve your desired flavor. I prefer to marinate meat overnight in a sealed plastic bag.
Lemon Aioli Sauce
Posted on December 19, 2011.
Marks Cajun BBQ Sauce
Posted on December 19, 2011.
This is the sauce that we used to win the annual Ribfest in Gatlinburg, Tennessee. The secret to this sauce is burning 1/2 of the onions, and I do mean burn them to a crisp until the onions turn into charcoal. When added to the sauce, the burnt onions introduce a nice smoky flavor and an interesting crunch to the bite.
Port wine reduction
Posted on December 19, 2011.
This is a simple port wine reduction that is great for using with grilled meats.
Ranchero Sauce
Posted on September 8, 2012.
This sauce is great drizzling sauce for a variety of Mexican dishes.
Raspberry Chiptole Sauce
Posted on December 19, 2011.
I created this sauce for my Garlic Chipotle Pork Rib Roast ala Diablo. ÊMakes about 1/2 cup of sauce.
Shallot Gravy
Posted on December 19, 2011.
This flavorful gravy is perfect for use with roasted turkey or chicken.
Sour Orange Sauce
Posted on December 19, 2011.
I use this sauce with spicy meat dishes to balance the heat of the peppers.
Spicy Mango Salsa
Posted on December 19, 2011.
This sauce is great for using with spicy grilled meats. ÊI use this sauce in conjunction with my Jamaican jerk seasoned meats to balance the intense heat of the peppers.
Spicy Marinade
Posted on December 19, 2011.
This is a good marinade for meats, especially when grilling. ÊI like to marinate meats overnight by placing them in a sealed container or plastic bag with the marinade and refrigerate until use.
Stone Crab Remoulade
Posted on December 19, 2011.
This is a twist on the basic remoulade that is popular for stone crabs.
Taco Seasoning
Posted on December 19, 2011.
Taco seasoning is easy to make and is much healthier than the prepackaged product in stores. I make large batches and store at room temperature for later use.
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