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Showing posts from April, 2016

Cleaning Cast Iron Skillets and Carbon Steel Woks

It has probably happened to each of us at some point. You get a nice cast iron skillet seasoned to perfection and someone comes behind you and cleans it with soap or a degreaser. So how do you clean a cast iron skillet, or in this particular case, a carbon steel wok?






I reached for my wok the other day and it was nasty. It was dust covered, had food residue, probably some dog hair, and then towards the bottom, rust. A lot of people would probably throw it out at this point. But not me, I reached for the kosher salt.



First, I rinsed the wok in some water to remove as much of the dirt and grime as I could. I left about an inch water in the bottom of the wok and added some salt. The salt is going to act as an abrasive agent on the metal. Using a paper towel or rag, rub the salt around to remove the dirt, food and rust. When you're done, apply a thin coating of mineral oil to combat the elements. I like to let it sit on the stove to let all of the water evaporate off before I put my w…

Crawfish Boil and Jambalaya

This weekend was one of my favorite times of the year, the annual Bonassin Boil! We're not math people, so we're not sure which one it was. We couldn't agree on the 7th or the 8th annual boil. Right or wrong, we went with number 8 for the logo to be emblazoned on cups and T-shirts. We all take on our own rolls to get the logistics of the boil accomplished. Various small dishes are brought and supplied by the party goers to round out the food selection for the day, but there are a few big items that must be handled to get things off the ground. Dad supplies the venue and much of the drinks, my brother, Will, takes on the task of cooking 265 pounds of crawfish and having the shirts printed, and I handle the transportation for the crawfish, cups, and an annual favorite, jambalaya!





My jambalaya has long, deep family tradition that starts with my grandmother. It has a smell that can evoke memories I make it. It is a staple that has been at most family gatherings since before I…

BBQ Chicken

Time to dust off the blog. I haven't been keeping up with it the past few years. Things are a little bit different for me now than they were at my last post. I have a new kitchen to play with, but I also have 2 little boys to play with, Oliver and Wes. They keep me pretty busy, but I am finding new inspiration from them every day, and I love watching them grow and learn new things.

The other day it was beautiful outside and decided to grill something. We settled on BBQ Chicken.

For this recipe gather the following:

A Grill - preferably a charcoal grillCharcoal and wood - I prefer lump charcoal vs briquettes. I like to mix in different flavors with the wood I use. I've been really in to pecan, oak, apple, and cherry woods. I typically soak the wood in a bucket of water to provide more smoke. It also helps control the heat.Chicken - This time I used some boneless, skinless chicken thighs. That's what was available in the fridge, but I prefer skin on, bone in chicken. I typica…