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This recipe uses our Publican blend to season a whole butterflied chicken before cooking. It's a perfect thing to cook on the grill (butterflying a...
Expanding on one of my new favorite ways to cook chicken thighs (placing a flavorful sauce under the skin), this dish uses one of my favorite produ...
The rendered fat from browned chicken thighs seared in the pan before cooking the vegetables seasons every part of this paella. This recipe is ...
I make some sort of Chicken dish once or twice a week. I like to season it ahead of time (even the night before) to obtain maximum flavor. The fenn...
Paella is one of those recipes that everyone loves to eat but always seems intimidating to make. A friend recently shared a simple 3-step method w...
Thighs are my favorite part of the chicken, and are a very easy way to make a quick meal happen. This recipes uses Redhead Hot Sauce (made with our...
Chicken breasts become intensely flavorful and juicy with my easy technique: start spice-rubbed chicken in a cold pan. Not only does the slow rise ...
Crisp, flavorful brown skin over juicy meat is the mark of a good roast chicken. My technique of butterflying the chicken before roasting ensures b...
I cook chicken once a week and I try to always come up with a new flavor profile and ingredients. The pancetta really gives it a great depth of fl...
Matzoh balls are most likely served on every jewish table during passover, and not to mention every serious dinner year round. It occurred to me th...
I took on the fun challenge of using the same blend to season every dish in a meal, while keeping the ingredient list short and sweet. Our Onion M...
My version is a bit of a mish-mash, a jumble-aya if you will. It's definitely more Creole than Cajun since it includes tomatoes, plus okra just bec...
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