Jerk Wings


1 5lb bag of chicken wings

1 bottles of Grace Jerk Marinade

1 bottle of Walker Wood Jerk Marinade

2 tablespoons of scotch bonnet pepper sauce

1-2 table spoon of Scorpion or ghost pepper hot sauce (Optional)

1/4 cup honey

1 teaspoon Truvia

3 cups pecan or apple wood chips


Mix 1 bottle each of the Walkers wood and Grace Jerk Marinade. Add the Truvia and mix. Pour over wings and let marinate at least 24 hours but 48-72 hours is best. On a hot outdoor grill (Charcoal Preferred) add the soaked wood chips, then add the wings. Grill turning one for 20-25 min. Remove from grill. In a bowl combine the remaining bottle of Graces Jerk marinade, honey, hot sauce and scotch bonnet pepper sauce. Mix well and pour over wings and serve.




CR Salmon Cakes

4 4-6 ounce fresh salmon pieces

¼ cup mayo

1 egg (lightly beaten

1 teaspoon yellow mustard

1 teaspoon ranch

2 teaspoon honey

¼ cup panko bread crumbs

1 teaspoon dry jerk seasoning (unsalted version)

1 teaspoon lemon pepper

1 teaspoon salt

freshly cracked pepper

1 small onion finely diced

1 /2 bell pepper finely diced

Pre-heat oven to 350 degrees. Pat the salmon dry and drizzle with olive oil and a pinch of salt and freshly ground black pepper. Bake for 10 min and remove from oven and let cool to room temperature (the salmon should be rare as it will cook completely during the second stage). Meanwhile combine all ingredients. When the salmon has come to room temperature flake it into the mixture and fold it in. Once fully incorporated, cover and refrigerate for at least an hour. Remove and for it cakes (use an ice cream scoop to ensure portions are all the same). Spray each cake with cooking spray and place in a 350 degree preheated oven and bake for 20 min.

CR Chicken Tortilla Soup


2 tablespoons vegetable oil

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon salt

1 small onion, diced

2 tablespoons minced garlic

2 jalapenos, finely diced

1 Poblano pepper diced

1 cup frozen corn

6 cups low-sodium chicken broth

One 14.5-ounce can fire-roasted diced tomatoes

One 14.5-ounce can black beans, rinsed and drained

2 chicken breasts, boneless and skinless

2 limes, juiced, plus wedges for garnish

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

3 6-inch flour tortilla, grilled or baked, cut into thin strips

1 avocado, pitted, sliced

1 cup shredded Monterrey cheese


Crockpot Directions

Add onions, jalapeno, garlic, corn, poblano, chicken broth, tomatoes, beans, and seasonings. Stir and taste for right flavor. Add Chicken breast and cook on low for 6-8 hours. Remove chicken breast shred and return to crock pot. Brush the tortilla’s with olive oil and bake at 350 degrees for 10 minutes, then remove cut into strips and place in crockpot. Turn crock pot up to high and let cook for 1 more hour. Add lime juice, then ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Regular Pot

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic, poblanos and jalapenos and cook for another minute. Pour the chicken broth, tomatoes, beans, corn, and seasoning into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

CR Chicken Fried Rice


3 large eggs

Kosher salt and freshly ground black pepper

Vegetable oil, for frying

2 boneless, skinless chicken breast halves, cut into chunks

1 teaspoon sesame oil

1 large onion, finely chopped

2 carrots diced

1 cup green peas (fresh or frozen)

2 garlic cloves, finely minced

4 cups cold, cooked rice

6 green (spring) onions, thinly sliced, plus more for garnish, optional

1 packet fried rice seasoning

2 tablespoons soy sauce


Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Scramble the eggs and set aside. Heat 2 tablespoons of oil in a Wok or frying pan over high heat and stir-fry the prepared chicken chucks until lightly golden, about 2 to 3 minutes. Remove and set aside. Add the onion carrots, peas, and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 1 tablespoon sesame oil and when hot, stir in the cold cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle in fried rice seasoning with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions

CR Braised Brisket over Parmesan Grits


4 tablespoons Worcestershire sauce

4 tablespoons EVOO

1 tablespoon salt

1 teaspoon coarse ground black pepper

1 tablespoon adobo

1 tablespoon complete seasoning

20 cloves garlic

2 (3 1/2-4 pound) cuts beef brisket

2 medium onions cut to large dice

2 leeks sliced

2 cups beef stock

2 cups red wine (use a red that you like to drink)

2 cup baby carrots

4 stalk celery, chopped



Preheat oven to 300 degrees F.

Trim the brisket of large areas of fat. Insert small slits and put in a whole clove of garlic into each slit making 20 slits. Season the brisket with salt, pepper, adobo, and complete seasoning. Coat with flour and in a Dutch oven or roasting pan brown the brisket on both sides. Remove the brisket and set aside. Add the Onions, leeks, and celery and sauté until translucent then add the baby carrots, beef stock, and red wine. Mixed will then add the brisket, Cover and cook for 4 hours. Check the brisket a few times while cooking and add salt, as needed, and broth and wine in equal parts if the level of the liquid falls below the meat. The brisket is done when it is tender to the fork and easy to pull apart.

Cattleack BBQ

A few years ago I️ was in Dallas and wanted to find a good Bbq spot. I️ did some research and found Cattleack Bbq. I️ went and was taken on a Bbq journey of epic proportions and foodgasim that’s unforgettable. It was perfection! Each time after I️ went it was still epic and remains so today. What I️ appreciate is the consistency in the taste and attention to detail. Many places become popular and they get greedy. This place has remained true from day one. They are only open 2 days a week which I️ think is great because there is no need to always be available, plus it’s so good they can be open for only two days and rock it. I️ think that it has helped maintain the integrity of the bbq. It gives Todd David time to perfect his dishes every week and not throw things together just because of demand. Yes the master mind behind the perfect Bbq is Todd David. He takes it very seriously. His wife Misty David is the face of Cattleack and rightly so. She is very personable and a savvy business woman ensuring customers leave with a smile. I️ now fly well over 100lbs of Bbq back to DC just about every quarter because it’s just that good. If you are ever in Dallas on a Thursday or Friday you must check them out and get there early because the lines are no joke. They are #1 in Dallas and #3 in Texas.

Now I️ will say I️ have tried Bbq all over the world and the attention to detail all the way down to the sides is what keeps me a loyal disciple of the Bbq joint that reins supreme.

Pasta Bolognese


1 large onion or 2 small, cut into 1-inch dice

2 large carrots, cut into 1/2-inch dice

3 ribs celery, cut into 1-inch dice

4 cloves garlic

Extra-virgin olive oil, for the pan

Kosher salt

3 pounds ground turkey breast or any ground meat of your choice

1/2 cup tomato paste

1 cup marinara sauce

1 quart chicken stock

3 bay leaves

1 bunch thyme, tied in a bundle

1 pound spaghetti

1 cup grated Parmigiano-Reggiano

High quality extra-virgin olive oil, for finishing



In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Add the ground turkey and season again generously with salt. Don’t rush this step. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the marinara sauce. Cook until the sauce has reduced, another 10-15 minutes and the meat mixture starts to dry out again.

Add chicken stock to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the stock evaporates you will gradually need to add more, about 2 cups at a time. Don’t be shy about adding stock during the cooking process, you can always cook it out. This is a game of reduce and add more stock. This is where big rich flavors develop. If you try to add all the stock in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn’t matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

*Recipe mostly Curtesy of Chef Anne Burrell with a Culinary Diva twist


Roasted Tomato Poblano Soup


3 pounds ripe tomatoes (garden or any medium to small variety, cut in half lengthwise

3 Poblano Peppers

2 large carrots

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 tablespoon complete seasoning

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

1 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock


Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

On a gas burner roast each poblano pepper one at a time until outside turns black, constantly moving the pepper around and then put in a zip lock back and let steam for 10 minutes. Take peppers out of the bag and scrape off outer charred skin. Dice the peppers.

In an 8-quart stockpot over medium heat, saute the onions, carrots, and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, diced poblanos, complete seasoning, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade or blend with an emersion blender. Taste for seasonings. Serve hot or cold.


Healthy Gumbo


2 tablespoons EVOO oil

1 ½ -2 cups all-purpose flour

1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp

2 Chicken breast medium dice

4-6 sausage (Chicken, turkey or pork andouille) or any sausage you like

2 quarts chicken stock

2 cups diced onion

1 cup diced celery

1/2 cup diced poblano peppers

1 red bell pepper diced

1 yellow bell pepper diced

2 cloves minced garlic

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 small bunch fresh thyme

2 teaspoons Cajun seasoning

2 teaspoons creole seasoning

2 teaspoons Caribbean all-purpose seasoning

2 tablespoons complete seasoning

2 tablespoons file powder



Preheat the oven to 400 degrees F.

Place the flour into a baking sheet and bake until desired darkness, stirring with a fork every 10 min or so.

While the flour is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator.

Once the flour done, carefully remove it from the oven and set it aside. In a Dutch oven pot or cast iron add the onions, celery, poblano peppers, bell peppers, and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add half the seasonings, salt, black pepper, thyme, and stir to combine. Gradually add the chicken stock then the other half of the seasonings and taste before adding meat. Add the diced chicken, and sausage. Decrease the heat to low, cover and cook for 1hours stirring every 30 min. Turn off the heat, add the shrimp and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.