Good mixed greens are available in most markets. Check the date on the bag (yes, reach way back behind for the latest dates).
It doesn’t have to be fried in bacon grease, but seriously, it gives everything a killer flavor! Even Jenny Craig would wince with a once over of this classic southern recipe.
Resist the urge to pass this one by. Roasted Garlic Slaw is a winner. Chef Robert shares his recipe for this tangy, aromatic side.
Zesty veggies are the key to this classic ratatouille. Simple, easy to make. Everyone will love the flavor. Add you own favorite vegetables for color and taste.
Chef Robert prepares a warm potato salad using chunky potato wedges mixed with colorful cabbage, green onion, and bacon for flavor in a tart vinegar and sugar dressing.
The sign out front read PO Sam’s. His friends called him Po’ Sam, like the New Orleans sandwich called the po’ boy. Other folks called him just PO. As long as they went away happy after eating some barbecue with his legendary “spicy brown gravy” sauce, PO Sam was happy. And by that criterion, he was a happy man indeed.
Learned men may differ on the reasons, but one school of opinion holds that the best barbecue comes from joints.
The principal ingredient in Gibson’s barbecue is his passion. “I love to cook, man. The coolest thing is making a sandwich, and watching someone take it back to their car and take a big bite, and then watching their face light up. It’s a cool feeling, man.”
White puffs of hickory smoke have floated skyward from Williams’ stand ever since he set it up. “My smokers haven’t gone cool in three years,” he said. That is a testament to the around-the-clock, long slow smoking it takes to produce enough barbecue to keep his devoted customers happy, full and coming back for more.
Get in line. For more than two decades, first at Lew’s and now at Randy’s Bar-B-Que, the brisket and legendary stuffed peppers have had people lined up at the little stand at the intersecting corner of Spur 503 and Texoma Parkway in Denison.