Entertaining with Chef Eddie - Archives

April - Oriental Cole Slaw Dressing

March - Genoise with French Buttercream

February - Cortez Chocolate Cream Cheese Espresso Cake

January - Italian Cuisine - Pollo al Forno

December - The Great Holiday Escape

November - Pumpkin & Spice Bread

October - Crepes Suzette

September - Apple Dumplings

August - Maque Choux

July - Lexington Slaw

June Traditional Beer Braised Brats

April - Jerk Pulled Pork

March - Guinness® Braised Lamb Shanks

February - Ropa Vieja

January - Mexican Style Mac & Cheese

December - Saffron Ring Cake

November - Fresh and Smoked Holiday Salmon Cakes

October - Italian Roasted Butternut Squash Soup

September - 3rd Annual IRL Chili Cook Off - This year’s recipe is one that I have been working on for about 3 years. It’s a two-part recipe, the first part being the Chili Powder. Aside from using it in the chili, it can also be used as dry rub on pork or chicken.

August - Kentucky Burgoo - This is my adaptation of the stew it takes a while to make but is well worth the effort. Have fun with it, and as always don’t be afraid to change it and make it yours.

July - Gazpacho - "With summer here and all of the fresh vegetables available one of my family’s favorites is Gazpacho. Gazpacho comes from the Andalusia region of Spain."

June - Carne Asada - "This is a great marinade and is good for Fajitas or used as a steak marinade. "

May - At the Indy 500 -"Well, it is opening week at the Indianapolis Motor Speedway. . . "
Recipes: Pub Brisket and Clabber Girl Irish Soda Bread-

April - "This month's recipe is from Argentina and is used there the same way we use Ketchup or Barbeque Sauce." Chimichurri Sauce

March - Creating recipes in the Clabber Girl Test Kitchens. Chocolate Irish Coffeecake with Irish Cream Cheese Frosting

February - It's Mardi Gras Time! Hoppin John

I use this dish during Mardi Gras as a substitute for Red Beans and Rice in vegetarian meals. The original recipe calls for salt pork in the cooking of the black eyed peas, but I use aromatic vegetables instead to get my flavor in the peas.

January - Foyet de Fomage "This recipe was given to me by a friend who is also a Chef; he and I have used it in both professional and private functions. It is a simple and elegant recipe. The sweet and tartness of the apple is enhanced by the sharpness of the onion and is then balanced by the salt and the creaminess of the gruyere cheese. "

 

Read about our Saturday Drop-In Demos in the Clabber Girl kitchens!