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Latin Touch

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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Grilled Ratatouille

Grilled Ratatouille ~Chef Perry Perkins~ “Ratatouille doesn’t sound delicious. It sounds like “rat” and “patootie.” Rat-patootie, which does not sound delicious.” – LinguiniWith all respect to Monsieur Linguini, while ratatouille may not sound delicious, it tastes freakin’ awesome! This is one of my all-time favorite side dish recipes for grilled or rotisserie chicken.Ratatouille (pronounced rat-eh- too-ee) is [...]

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You Might Own a Caja China, if...

You Might Own a Caja China, if... ~Chef Perry Perkins~ ...the term “going whole hog” isn’t metaphorical at your house....your neighbors have complained to your home owner’s association about “second hand smoke” demand that your spouse of 30 years leave the kitchen when you make a batch of your “secret” bbq wore a brown wedding dress [...]

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Cochon Farci

Cochon Farci (sword and armor optional) ~Chef Perry Perkins~ Pourcelet farci (Stuffed Suckling Pig) is a traditional Medieval recipe (originating in France) for a classic roast pig stuffed with cheese, forcemeat, egg yolks and chestnuts. One of the earliest known recipes for this dish is listed as “Stuffed Pigling” from Le Menagier de Paris [The Goodman of Paris], c. [...]

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Why I Love My La Caja China Most

Why I Love My La Caja China Most (don’t tell the other smokers...) ~Chef Perry Perkins~ Quality My first and foremost priority, when smoking, or any cooking, really…is the quality of the finished product. I have a lot of grills and smokers (don't get my wife started!) and the meats that I roast or smoke in my Caja is [...]

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Sweet & Spicy Lemon Rotisserie Chicken

Sweet & Spicy Lemon Rotisserie Chicken ~Chef Perry Perkins~ This recipe is great on a sandwich, chopped into a salad, cubed and tosses with angel-hair pasta, or just on its own!1 cup fresh lemon juice2 tsp. lemon zest¼ cup chopped rosemary4 Tbs. vegetable oil¼ cup Chinese hot mustard½ cup honey2 tsp. salt2 tsp. paprika1 tsp. crushed red pepper1 [...]

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4 Fantastic BBQ Rubs

4 Fantastic BBQ Rubs ~Chef Perry Perkins~ Dry seasoning blends, known as “rubs”, are often used on grilled or barbequed meats. Dry rubbed ribs are a well-known, and popular dish, but steaks, burgers or pork chops are also given flavor through a spice rub. Most typical BBQ spice rubs include chili and cayenne pepper, garlic and onion powder, salt [...]

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Getting Started with Smoke

Getting Started with Smoke ~Chef Perry Perkins~ Smoking meat is as old as, well...smoke and meat. Some of the best meats to slow smoke are those that aren't much good for any other cooking method. Two of the kings of BBQ, pork shoulder and beef brisket, are real jaw-wreckers if not cooked low and slow, mature poultry is another great [...]

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