Tabasco Style Fermented Hot Sauce

A few years ago I traveled to Louisiana and learned from the McIlhenny family themselves how to make Tabasco Sauce. Now, two years later, I can finally tell you how to make it. It's easy, but like fine wine, it takes time.

Louisiana Boudin Sausage

Boudin, the ultimate Cajun comfort food. Not quite a sausage, boudin is more like jambalaya in a hog casing. You eat it on crackers or just by hand, right out of the casing. I learned how to make it at Legnon's in Lafayette, and here's my version.

Creole Turtle Soup

What do you do when a friend drop ships you a dead snapping turtle? You make Creole turtle soup, that's what. One of the weirdest things to land on my doorstep become one of my favorite new soups...

Kentucky Burgoo

Every region of the country has its big, burly stew, from gumbo to chili to cioppino. This is a Kentucky classic, done with a menagerie of wild game: Pheasant, squirrel and venison. Make a big ole' bowl this weekend and you won't be sad.

Buttermilk Fried Quail

If you like fried chicken, you'll love fried quail. This is a Southern style recipe, where you marinate the quail in buttermilk, then fry it in a cast-iron pan. Pure Southern comfort food...

Grilled Quail, South Carolina Style

Quail are one of the best game birds for the grill, and respond well to either high heat grilling or slow-and-low barbecue. Here I barbecue them slowly, basted with a South Carolina-style mustard sauce.

Venison Sauce Piquante

I had my first Cajun sauce piquante a year ago, in a grubby cafe near Houma. It was made with alligator, and it was awesome. This version is made with venison, and it's just as awesome.

Andouille Sausage Links, Cajun Style

Andouille sausage is one of may favorites. The heavily spiced, smoked links go well with anything from a po'boy sandwich to gumbo - and you can make them with any meat.