Today on "Fun with Leftover Holiday Ham" I present you with cabbage. It's a super simple dish to make, just make damned sure you pick a decent head of cabbage. The recipe will explain.
Gumbo shouldn't be hard. Some people out there want to make it difficult and complicate the living shit out of it, but there really is no need. It's a rustic dish, with the Creole Trinity, meat, and okra. I can't say it's thickened with roux since the roux is cooked so dark there's little thickening power remaining, but I can say it's imbued with the rich, intriguing "Soul of the Swamp" by the dark roux.
Today I’m thinking about chili. I don’t have a chili recipe. I barely have a method, because it’s just not something we eat a lot of. My method, is basically a Texas Red (no beans) with a molé vibe. It'd beefy. It's rich. It's mysterious. It's also undocumented so I need to fix that before it gets deported.
