Leslie Bartosh, CEC, AAC, FMP

  Spicy Korean Chicken Stew   Chicken thighs braised in kelp stock with carrots onion and potato, gochujang, Korean chili flake.   Thank you Daesang America for the great gochujang and chili flake used in this dish.   Very savory!   As always your questions or comments are welcome. Until next time, Bon Appetit Y'all. Chef Leslie Bartosh  #Chicken #Kelp_Stock #Gochujang #Korean_Red_Pepper_Flakes

Texas Comfort Food! Most of us know about the delightful combination of cream gravy and fried chicken.   How the salt and pepper seasoned crispy crust of the chicken interacts with the smoothness of a well-made cream gravy seasoned with salt and black pepper.   It is truly a delightful match. As much as I enjoy this combination, I wanted to take it up a notch.   I had just finished making a batch of house made breakfast sausage.   I had stuffed the sausage into casings.   As is always the case, there was some sausage left in the stuffer.   Breakfast sausage is good sausage to make during the summer.   It is a fresh sausage.   It does not need any curing time and is not cold smoked.   Not wanting to lose the sausage left in the stuffer, I started thinking about what to do with it.   The first thing that came to mind was biscuits and sausage gravy.   Yes!   Thank you!   A delightful treat on its own. But as I thought about the flavors the idea of using the left-over sausage g