Growing up there was one thing my mom did VERY well. Cook Chicken! Fried, baked, bowled, grilled or smoked, it no matter the method she made it look effortlessly and taste amazing. So it’s no surprise that now the smell of a chicken cooking reminds me of home.
My rosemary, thyme and sage compound butter, or beurre composé de romarin, thym et sauge if you’re posh, is a simple, easy way to perk up your week night dinners for a fraction of the cost of takeout.
Growing up we didn’t have a lot of money. So my family was always looking for a way to stretch a buck. One way we did that was by growing a portion of our meats and vegetables. The times we did buy meats at the stores were normally the cheaper cuts, or when the store would have a sale. One of the things I remember my mom cooking is pig’s trotters. Or as we call them in North Florida, pig’s feet. I remember my younger brother and I thought they were gross. Being kids we’d always start laughing about stinky old feet until mom would get mad and tell us “it’s just bacon with extra fat”. Thinking back now she had us believing most of the pig was bacon. The cooking methods were always one of 2 ways. Either boiled in a pot of collard/mustard greens or rice; or pickled. (95% of the time they were boiled in our house.)
If you’re looking for an easy, healthy way to perk up your dishes for very little money lacto-fermentation is a great way to do it! It’s been used for centuries to enhance flavor, helps boost our body health, preserve food for leaner months and it still plays a very important part of our lives the […]
The mouth tingling heat from the chilies combined with the amazing aroma of fermented garlic makes a wonderful addition to anything from braised meats to hot pot; salad dressings to BBQ. This affordable, easy to make flavor packed fermented gem is a must have for any Asian food lover(s)!