Serves 3-6 Ingredients: 10-12 lbs Live crayfish 4 gal. Water 10 tbsp. Salt 4 Lemon halves 2-3 Bay Leaves 2 tbsp. Black peppercorns Preparation: Bring all ingredients, except crayfish, to a hard boil. Add crayfish and return to a boil. Continue boiling for 3-5 minutes then remove from heat.
Yield: 4 servings Ingredients: Ribs, parboiled 2 Ibs. Brown Sugar 2 cup Salt 1/2 tsp. Paprika 1/2 tsp. Cinnamon 1/2 tsp. Apple Sauce 1 cup Lemon Juice 1/2 cup Pepper 1/2 tsp. Garlic Powder 1/2 tsp. Procedure: In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and… Continue reading Bar-B-Barn Ribs
Ingredients: 1 Mango, peeled and cut lengthwise off seed ¼ cup raspberries or crushed pineapple, if no berries are available 1 Tbsp sugar ½ tsp vanilla 1/8 cup late harvest Dessert Wine or while if dessert is not available Aluminum Foil Preheat oven to 450 degrees. Preparation: Place mango on middle of 18” by… Continue reading Baked Mango Berry Hawaii
Serves 4-6 Pre-heat oven to 500 degrees Ingredients: 1 whole Chicken 2 Oranges in ¼” slices 3 Tbs Olive oil 2 Tbs Herbes de Provence 1 cup Madeira wine 1 tsp ground fresh pepper 2 cups chicken stock 1 onion, chopped – sweet onion preferred 1 tsp butter Preparation: Brush olive oil over whole… Continue reading Baked Chicken Madeira & Oranges
Ingredients: ½ cup Olive oil 1 cup Base BBQ Sauce ½ cup Onions chopped 1Tbsp herbs de Provence ½ cup brown sugar1/2 cup Jim “Beam’s” Bourbon 1/3 cup Fruit Juices/Orange Juice 1Tsp. Hot Peppers 2 ea. Garlic Cloves Juice of 1 lemon Preparation: Combine all ingredients in blender. Blend until smooth. Place blended ingredients… Continue reading Beam Me Up Jimmy Beam Bourbon Barbeque Sauce
This is Master ChefMarc’s signature sweet potato pie recipe! With Southern Comfort whipped cream, it’s sure to soon become be a family favorite!
Listen to the Chef: Basting Dries out the Bird! Every year, turkey is the victim of basting, which is a moisture-sapping process! Roasting, at 450◦-475◦ degrees, keeps the moisture in the bird if you prepare it correctly. Says, Chef Marc Vogel, a thirty year chef, who has cooked for 65 Presidents and heads of state… Continue reading ChefMarc’s High Heat Turkey
It is best to eat fatty foods immediately once you start drinking. Those cheese accompaniments, heavy spreads and pates, sardines, foie gras and appetizer meats all slow the absorption of alcohol into your stomach lining, so you can enjoy your cocktail or wine without getting drunk. Do not drink carbonated beverages! Sparkling water and sodas… Continue reading Avoid Being the Holiday Drunk!
By Chris Barnett Marc Vogel has carved out a nice life for himself. The native San Franciscan is a private chef but he’s not chained to the kitchen of, say, a movie star or a land baron who demands truffles and eggs at four in the morning. He’ a traveling toque who cooks by invitation… Continue reading On The Road with Chef Marc