Author Archives: jlazzara

Jambalaya, a la Donald Link

Here’s a detailed description of Donald Link’s excellent jambalaya from his Real Cajun cookbook. The technique is a little different from some I’ve used in the past, but the results are impressive. He starts by cutting the Andouille up much … Continue reading

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Roast Pork Loin

This is my first post in a long time.  By late 2011, posting had become more work than fun, so I took a sabbatical for a while.  I am back because of some recipe requests from friends on Facebook. We … Continue reading

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A Great Food City

I was in Boston last weekend for an orthodontic conference.  I always look forward to visiting Boston; it’s one of the great food cities in the US.  I did some planning with Zagat before leaving Jax, and while I was … Continue reading

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Batali, Colicchio, Ruhlman, and technique

I’ve been cooking for about 25 years now, but for about the first 15 of those years, I was a slave to recipes. I was a decent cook, and was capable of putting impressive meals on the table, but I … Continue reading

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Tailgating menu

Here is a simple menu from tailgating at the Jags-Titans game on the first Sunday of the NFL season. Starting the day off right with a Zing-Zang bloody Mary. Fresh lime juice is key, along with olives, pickled beans, and … Continue reading

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Polenta

Here’s a pic from dinner last night.  This meal was a good illustration of re-purposing on hand ingredients to create a new meal. Dinner included grilled sausage and grilled vegetables, leftover from tailgating at the Saints-Jags game, along with polenta … Continue reading

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Baby Back Ribs

No, it’s not a Chili’s commercial.  After many years of resisting, I finally broke down and decided to cook baby back ribs.  The recipe came from America’s Test Kitchen.  It was basically a dry rub with some liquid sauce added … Continue reading

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