Zucchini and Ham Pie [RECIPE]

August 15, 2022 by 2 Comments

Zucchini and Ham Pie
Our Zucchini and Ham Pie comes together in about 30 minutes! (Photo by Jathan Fink, Jadeworks Entertainment)

Every summer, zucchini always seems to grow plentifully. This is a fabulous way to transform that squash into a quick, easy, and delicious dish your family will love. Just serve with a tossed green salad for a complete meal or serve it as a yummy side that goes perfect with your favorite fish or grilled meats.

Read more of this post

Filed under Food Tagged with , , , , , , , , , , , , , , , ,

Fou Maque Choux [RECIPE]

March 14, 2017 by 2 Comments

Moroccan Pork Loin with Blackberry Glaze and Fou Maque Choux

Fou Maque Choux is our spin on a Cajun classic. Blending some of our favorite flavors, it is a quick and filling side that pairs nicely with dishes like our Moroccan Pork Loin with Blackberry Glaze. (Photo by Jathan Fink, Jadeworks Entertainment)

Having traveled about the United States as much as we have, we tend to pick up culinary traditions all around the country. Maque Choux is a traditional side dish served throughout Louisiana. We first learned about it when we took a class at the New Orleans School of Cooking a few years back, although that recipe called for tomatoes. I’ve cut them out here, however, which is why I’m calling this version Fou Maque Choux (fou is Cajun for “crazy”). In its place I’ve  added a touch of Tex-Mex flavor by adding the black beans and Mexican oregano. The ingredients blend together beautifully and make for one yummy new riff on a Cajun classic. Enjoy! Read more of this post

Filed under Food Tagged with , , , , , , , ,

Braised Cabbage with Apple and Onion [RECIPE]

February 28, 2016 by Leave a comment

Braised Cabbage with Apples and Onions

Fresh cabbage is sweetened with sliced apples and a touch of sugar. (Photo by Jathan Fink, Jadeworks Entertainment)

I’m not someone who usually craves cabbage on his plate, but this dish is so delicious, even I went back for seconds. The apples and cider vinegar give this side a slightly sweet flavor and make this one vegetable you’ll want to make time and again. It especially pairs well with pork dishes like my Apricot-Glazed Pork Tenderloin or a plate of Hoppin’ John.  Read more of this post

Filed under Food Tagged with , , , , , , , ,

Cornbread-Chili Casserole

October 30, 2015 by Leave a comment

Cornbread-Chili Casserole Plated

A hearty scoop of our Cornbread-Chili Casserole is sure to hit the spot on game day.
(Photo by Jathan Fink, Jadeworks Entertainment)

I love cooking with cast iron, especially when I get to prep a whole meal in one pan! My Cornbread-Chili Casserole combines everything I love about my usual standard skillet cornbread and chili into one dish. Tasty, hearty, and delicious,your family will ask for this one time and again. And because it combines a deep flavor profile with a bit of heat, lots of veggies and a crispy crust, what’s not to like? Enjoy! Read more of this post

Filed under Food Tagged with , , , , , , , , , ,

Yuca with Mojo Sauce

May 9, 2011 by 4 Comments

Yuca with Mojo Sauce

Native to South America, Yuca is a bittersweet root vegetable with delicate flavor that frequently replaces potatoes for something a little different.

Native to South America, yuca (also known as cassava) is traditionally served with an onion, garlic and citrus flavored sauce known as Mojo. While this woody root vegetable is used by many cultures for its medicinal properties, it also is a powerful gluten-free carbohydrate that provides fuel for high energy.

PREP: 10 minutes
COOK: 20 minutes

INGREDIENTS
  • 2 pounds yuca (about 2 yuca)
  • 2 teaspoons Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 6 garlic cloves, well minced
  • 1/2 small onion, thinly sliced
  • 1 lemon, juiced
DIRECTIONS
  1. Peel and halve the yuca roots. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get mushy and slimy. When cooked, let sit in the warm water until ready to serve.
  2. Meanwhile, make Mojo sauce. Heat a small skillet over medium heat and add the olive oil. Add garlic, onion and remaining teaspoon salt and cook until onion is softened, about 2 minutes. Turn off heat and whisk in the juice of one lemon.
  3. Drain yucca and transfer to serving dish. Drizzle Mojo over top and serve warm.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment.

Filed under Food Tagged with , , , , , , , , , , , ,

← Older posts