Hi Musical Foodies,

Had an impromptu kitchen concert last night with my friends Chancy Rogers and Brandon Green… if you haven’t heard Brandon yet, never fear — you will… great singer and writer. Chancy operated the video camera and when we get things edited, I’ll start posting video/audio clips for what I hope will be your listening and viewing pleasure…

Meanwhile, I want to share this cooking experiment before I forget what I did. I made a tandoori spice inspired marinade:
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My Key West friend, Jeffrey, asked if I had a good recipe for etouffe… haven’t made it in awhile – great idea! …

I think the keys to a successful etouffe are in the roux and the stock. First the roux: I like to fry 4 or 5 strips of bacon for the grease (then remove the bacon to a paper towel to drain), but a combo of good olive or vegetable oil and butter is great too. To feed 6, use about 1/3 cup bacon grease & butter or oil & butter, heat in a large skillet over medium until just bubbly… then add 1/4 cup flour and stir or whisk constantly, maybe 15 minutes or more, until peanut butter brown. Then add a medium onion, chopped, about a cup & a half chopped peppers (bell & poblano, jalapeno if you want heat), 2 stalks chopped celery and 2 cloves minced garlic… saute about 5 minutes to read more »