I recently saw an article in Southern Living that begins, “Killed lettuce is a traditional springtime Appalachian dish.” The article is titled, “Killed Lettuce.” Some people are trying to get above their raisin.’ It’s called “Kilt Lettuce.” I’m interested in traditional dishes, and so decided to post a recipe as a followup to my recent post on Julie Rokala’s Bacon Grease Salad Dressing, and my … Continue reading Recipe Time –Kilt Lettuce: Bacon Again!
I re-introduced everyone to Julie Rokala in opening her guest post on Wright’s Barbecue, and mentioned how much I liked the bacon grease salad dressing for the salad she brought to our Memorial Day celebration last year. It was a big hit. Julie’s salad isn’t shown. I just like the picture. The use of bacon grease in salad dressing piqued a lot of interest, as … Continue reading Recipe Time: Julie Rokala’s Bacon Grease Salad Dressing
Have you ever made a recipe with Cheetos? Neither have I. As it turns out, however, Cheetos recipes have “taken the internet by storm.” You may scoff at the notion of junk food as an ingredient, but I’ve seen dishes including fish and chicken crusted with potato chips on menus of reputable restaurants. Emeril has a potato chip crusted fish taco recipe that uses barbecue-flavored … Continue reading From Dubai: A Cheetos Chicken Burgers Recipe
Ryan Cooper had an article recently (October 7 — kinda recently) in the Smoke Sheet about a few of his favorite barbecue sauces that you can have shipped right to your front door. Brother Cooper co-founded the Smoke Sheet newsletter and is the genius behind the BBQ Tourist, two great sources for barbecue information. I’m sure you will like some of the sauces highlighted in … Continue reading The Best Barbecue Sauces
We’ve been spending a lot of time on the shore of the Chesapeake Bay, and Nancy has been looking for the best crab cakes around. She also has been inspired to cook crab cakes herself, and has found and customized an excellent crab cake recipe she found here. This is an unusual (for me) recipe in that each element save one, about which more below, is … Continue reading Recipe: Nancy Tanner’s Crab Cakes
When I recapped the 2020 World Shrimpburger Competition, there was a voice of dissent. No less than John Shelton Reed, author of Holy Smoke: The Big Book of North Carolina Barbecue, and co-founder of the Campaign for Real Barbecue, offered up the Shrimp Shack on St. Helena Island, South Carolina. In a comment, reader Ron Garner pointed me to a NY Times article touting the … Continue reading Michael Boyd’s Shrimpburgers
Regular readers know that the Captain’s Kitchen has won the crown for the World’s Best Shrimpburger for the last three years, an unprecedented feat. There are many reasons for the Captain’s Kitchen’s ascendancy, and you can read the details of their 2019 triumph here. One key to the Captain’s Kitchen’s continuing success is that they never rest on their laurels. There’s always something new. For … Continue reading The Captain’s Kitchen Special Sauce Recipe Revealed!
Max McMullen Clark is one of London’s rising young chefs. Nancy and I know him through our close friendship with his grandparents, Debbie and Jeremy McMullen. You caught a glimpse of Jeremy, now, alas, deceased, here (scroll down for the glimpse), and, more recently, Debbie was our companion and expert restaurant guide when were in Paris together all too briefly last year. See here and here. … Continue reading Max McMullen Clark’s Curried Chick Peas
As with you, my first reaction on learning that murder hornets had come to the United States was that incredibly, 2020 had just gotten worse. My second reaction was, “I wonder how they taste?” I’m not a big eater of insects. I’ve had the chapulines (grasshopper) tacos at Oyamel here in Washington, one of the restaurants owned by Jose Andres, my choice for the Nobel … Continue reading Recipes for Murder Hornets
It’s fair to say that I am not a great fan of kale as a general rule. In discussing greens, I have rated it below mustard greens, turnip greens, collards, and grass clippings. Kale is awful in salads. I certainly have an open mind about foods, however. Kale can be useful in soups, where its flavor and texture are overwhelmed by other ingredients; indeed, I’ve … Continue reading Kale that Tastes Great!
John Tanner's Barbecue Blog 