Monthly Archives: November 2012

Chestnut Stuffing

1 cup finely chopped celery 1/2 cup chopped onion (1 medium) 1/2 cup butter or margarine 1 Tbsp snipped fresh sage or 1 tsp poultry seasoning or ground sage 1/4 tsp black pepper 8 cups dry bread cubes 3/4 cup … Continue reading

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Justin Wilson’s Cayenne Tartar Sauce

4 cups mayonnaise 1 cup finely chopped dill pickle or drained dill pickle relish 1/2 cup finely chopped fresh parsley 1/2 cup finely chopped onion 1/4 cup finely chopped fresh or pickled cayenne pepper 1 Tbsp Worcestershire sauce salt to … Continue reading

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Justin Wilson’s Fried Catfish

1 quart oil 4 catfish fillets DRENCH: 1 large egg 1 cup buttermilk Louisiana hot sauce to taste salt to taste DREDGE: 1 cup corn flour 1 cup cornmeal salt to taste ground cayenne pepper to taste Preheat the oil … Continue reading

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Gemelli with Asparagus and Sausage

2 bunches small or medium asparagus or 8 oz broccoli florets 1 lb gemelli or fusilli 1/2 cup pine nuts (optional) 1 lb bulk Italian sausage 1 medium onion, chopped (about 1/2 cup) 1/3 cup whipping cream 1 tsp kosher … Continue reading

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