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The Power of an Incredible Teacher | Chef Marcelle Bienvenu and Cast Iron Skillet Corn Creole: S1E3 Culture and food are deliciously intertwined, especially in South Louisiana. Chef has a lengthy and illustrious resume—and she’s Anne Milneck’s favorite teacher. Chef Marcelle and Anne dive into the roots of Cajun cuisine as well as... by Smidgenratings:
Length:
42 minutes
Released:
Jun 13, 2019
Format:
Podcast episode
Description
S1E1 Welcome to Smidgen, the podcast of Red Stick Spice Co.! “What can I do to make boneless, skinless chicken breasts taste better?” is the question heard day in and day out at our retail location in Baton Rouge, LA. To answer that question (and maybe even redirect the cook doing the asking) Anne Milneck, owner of Red Stick Spice Co. and host of Smidgen speaks with Galen Iverstine of Iverstine Farms Butcher to discuss the relatively new phenomenon of pre-packaged cuts of meat found in our grocery stores, how to get full flavor (while keeping our eye on our food budget), plus what it really means for a foodway to be sustainable. Cooking Segment: Next, Anne and Red Stick Spice Co. store staffer Madeline go into the Teaching Kitchen to prepare a spicy Peruvian Spatchcock Chicken with Cilantro Sauce (perhaps putting an end to the boneless skinless chicken breast question once and for all.) The cooking segment is in near real-time and features some of our favorite seasoning and oil combinations that can help make your chicken into a main dish your family and friends will be clamoring for. Recipe for the Peruvian Spatchcock Chicken with Cilantro Sauce can be found here. Mentioned on the episode: RECIPE: Delicious Peruvian Spiced Spatchcock Chicken with cool Creamy Cilantro Sauce Books Omnivore’s Dilemma and Animal, Vegetable, Miracle Visit Iverstine Farms online and on Instagram @iverstinefarms or Facebook Iverstine Family Farms Iverstine Butcher Bundles—the “meat subscription” Anne talks about and recommends for pastured raised beef, pork and chicken delivered right to your door We used our Peruvian Chicken Blend on the chicken for smoked tomato flavor with a little heat Unfiltered Pointe Coupee Pecan Oil – high smoke point, distinct flavor Cilantro Lime Extra Virgin Olive Oil for the Creamy Cilantro Sauce and is Anne’s go-to oil for summer grilling Join us on an upcoming Farm, Food & Cooking Tour which includes a behind-the-scenes look at Iverstine Farms Butcher shop. Big fun filled with important info and delicious bites. Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Listen to Smidgen Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app. Find Red Stick Spice Co. on Facebook, Instagram, and Twitter. Thanks for listening to Smidgen!
Released:
Jun 13, 2019
Format:
Podcast episode
Titles in the series (82)
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