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Latin Touch

Easter Smoked Leg of Lamb

Easter Smoked Leg of Lamb ~Chef Perry Perkins~ In Greece Easter is the biggest holiday, and apparently most everyone roasts a whole lamb on a “Souvla” which is a large spit. This is a popular recipe around the north of Madrid, as well, especially during the holiday seasons. Sweet, succulent leg of lamb is one of the [...]

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Hickory Buffalo Wings

Hickory Buffalo Wings ~Chef Perry Perkins~ Buffalo wings, an American invention, have become a national institution at bars and sporting events, since introduced at the Anchor Bar, in Buffalo NY, in the 1960's. Originally a cheap and convenient appetizer, using a cut of chicken that was typically thrown away, or used for stock. Bar owner Teressa Bellissimo, unknowingly launched [...]

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Regional BBQ: St. Louis

Regional BBQ: St. Louis ~Chef Perry Perkins~ St. Louis style BBQ is...unique. First of, "St. Louis Style" most commonly refers to a specific way of trimming spare ribs, as done in the St. Louis area. The sternum bone, cartilage, and the rib tips are cut away, leaving an even, rectangular-shaped rack. This cut, referred to by the USDA [...]

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Regional BBQ: The Carolinas

Regional BBQ: The Carolinas ~Chef Perry Perkins~ Each region of the US share similarities in what they call BBQ, as well as differences...sometimes very minor differences, but they all have something to teach us about that wonderful pastime of smoking and grilling meat. Each of these posts will cover a bit of history, specific techniques, and a look at "how [...]

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Regional BBQ: Kansas City

Regional BBQ: Kansas City ~Chef Perry Perkins~ Kansas City, a former meat-packing hub and railway center, bringing countless workers up from the South to work the rails, was destined for BBQ. It all started in KC during the great depression, when a man named Henry Perry started selling barbecued ribs (which were dirt-cheap at the time) grilled in his outdoor [...]

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Regional BBQ: Texas

Regional BBQ: Texas ~Chef Perry Perkins~ Each region of the US share similarities in what they call BBQ, as well as differences...sometimes very minor differences, but they all have something to teach us about that wonderful pastime of smoking and grilling meat. For time, let’s head on down to... Texas Yes, we've all heard it...usually from someone with a star on his [...]

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Regional BBQ: Memphis

Regional BBQ: Memphis ~Chef Perry Perkins~ Second only to reality TV shows, and possibly refined sugar, American's love BBQ.On that, we can all agree.Unfortunately, that's about the only point of BBQ that we CAN agree on. There are numerousregional styles and ingredients that are considered "BBQ", and many of the folks from each regionwould die defending the [...]

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Flank Steak Salad with Fresh Pepper Pico

Flank Steak Salad with Fresh Pepper Pico ~Chef Perry Perkins~ Did you know that new research indicates that eating red meat every other day (instead of daily)can significantly reduce your heart disease risk, too…that sounds pretty good, huh? So, unlessyou’re eating it every single day (which is doubtful), you can stop stressing about an occasionalred meat meal–especially [...]

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Perfect Sides: Plantains Two Ways

Perfect Sides: Plantains Two Ways ~Chef Perry Perkins~ Plantains differ from their banana cousins in that they have a lot more starch, and a lot less sugar. Because they're less sweet, they’re not that great to eat raw. When cooked, however, they have a savory, filling, potato-esque quality, to them, and they are a staple filler throughout [...]

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Cajita (Model 3) Pork Tenderloin with Apricot Glaze

Cajita (Model 3) Pork Tenderloin with Apricot Glaze ~Chef Perry Perkins~This is my daughter’s favorite Caja China dinner. I think she was about three when I made it for her the first time, and I remember that her Highness ate her share, and half of mine.Chef’s note: Loin vs. TenderloinPork loins and pork tenderloins two completely [...]

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