Baked Potato Skins
Super flavorful and easy to make, these are a staple at parties and even make a filling Main Course in a pinch.
2989 Rt 611
Tannersville • PA • 18372
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2989 Rt 611
Tannersville • PA • 18372
Creole cuisine evolved from the area’s more affluent 18th century aristocrat’s desire to develop their own majestic cuisine similar to that found in Europe at the time. Most of these were 1st generation French immigrants and of those many were often 2nd sons who stood no chance in inheriting land and wealth from their families back home so they set out to America to stake their claim to wealth and fortune. Many of their original recipes used during this time were from familiar classic French or Spanish cooking techniques that were then fused with local foods to create their own signature cuisine — Creole cooking.
Cajuns on the other hand, are the descendants of approximately 3,000 French refugees who migrated to the area from Acadia, Canada between 1764 and 1785. They lived outside the city, worked the land and formed a kindred spirit with the German and Spanish immigrants and Native Americans in the area.
As a rule of thumb, Cajun dishes are one-pot creations like gumbos, dirty rice, jambalaya, fried catfish and a spicy smoked sausage called Andouille (pronounced as “ahn-do-wee”). Cajun cooking features simple ingredients and pork fat is a base in many dishes.
Ingredients: paprika, garlic, onion, black pepper, thyme, white pepper, oregano, cayenne and sage.
Super flavorful and easy to make, these are a staple at parties and even make a filling Main Course in a pinch.
This marinade is perfect for any cut of meat. Easily prepare and personalize this recipe by interchanging the flavors of Balsamic. Our favorite is Bourbon Dark Balsamic but Espresso or even Chocolate work really well and give this marinade a unique flavor that you won’t find on any grocery store shelf!
Sweet, Spicy and incredibly delicious! You’ll never order this from a takeout restaurant again after you see how fresh this dish can be at home. Using a quality Oil is one of the secrets to this dish that will have you coming back for more!
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