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  • The best taco is made with chorizo

    Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 20, 2014

    The best taco is made with chorizo

    Chorizo is a fresh or cured sausage that originated in Spain. Today you can find it all over the Americas. In some of the better grocery stores you can find the cured version, which is fine if you are making paella, but if you want to make the best taco you have ever had, you've got to find it freshly made. La Nortena on Porter Avenue in Biloxi makes their own (if you know of another source, please let me know). For that killer taco, use yellow corn tortillas or soft flour tortillas, whichever you prefer. Sauté the chorizo out of the casing, along with onions, bell pepper and garlic, which are the core of the taco, but it also needs a fresh touch to finish it off. Make a fresh tomato pico de gallo, or salsa if you prefer, and (please, nothing from a jar or can) make sure not to forget the lime. If you put this together correctly you are going to enjoy a taco that you will never forget. If you want to add a nice zing, add some goat cheese. 6-8 tortillas of your choice 1 pound fresh chorizo 1

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  • Coast Cooking: A quick good homemade pizza

    Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 17, 2014

    Homemade pizza.

    Good crust, homemade sauce and real cheese are essential to a good pizza.

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  • Coast Cooking: Fried chicken, it's a Southern thing

    Posted on October 16, 2014

    Fried chicken

    Fried chicken is perhaps the most iconic of all Southern foods.

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  • Carbonara with udon noodles

    Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 15, 2014

    Carbonara with udon noodles

    When you think of Asian noodles do you think only of Top Ramen? If so you are behind the learning curve. If you want to see what I mean, pay a visit to Lee's International Market in Biloxi (or any other Asian market you like) and there you will find a selection with at least 50 choices. The most common types are soba, udon, ramen, cellophane, rice, lo mein and wonton, but that is not all. My favorites are the udon noodles that you find in the refrigerated section. They are thick, meaty and cook very quickly. These chewy noodles are great in a variety of ways, but I have to admit, none of my favorite serving ideas are even close to traditional. Try making carbonara with udon (eggs, bacon and noodle), or with just a chicken stock base. Cover in Parmesan or your other favorite cheese, or just brown them quickly in a bit of good butter. You can't go wrong. 1 package fresh udon noodles 1 cups chicken stock 1-2 farm fresh egg Soy sauce or Sriracha hot sauce, cilantro to garnish

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  • Go for the finer culinary items

    Posted on October 14, 2014

    Try some fine cheese.

    Don't settle for substandard food choices.

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  • These ain’t your mama’s black eyed peas

    Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 13, 2014

    Black eyed peas

    Black eyed peas, how Southern, and how boring can you get, right? Hold that thought.

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