Keith Thicklin
I have been blogging about my passion over the past two and half years and contributing to various online magazine and websites. Just to name of few I am monthly contributor to Basil magazine, Cuisine Noir and just recently will have my recipe’s featured in the Washington Informer. I have also written articles for Ezine, Ehow, Blogger and other various sites. I have been passionate about food and cooking for as long as I can remember, I have held various positions in the food industry and picked up quite a few tips and tricks when it comes cooking and presenting food. I try to share my cooking philosophy in a matter in which the reader can see the human side to cooking. I have started the process of writing my first cookbook and hope to have it finished by the end of October and in store toward the middle of November.
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Latest Articles
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Spicy Tomato Stewed Chicken Punctuates Palate with Bold Flavor
Slow cooked and braised in a spiced tomato sauce, the chicken takes on a rich flavor and develops a deep amber red color during cooking.
Oct 3, 2011
- Keith Thicklin
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Fried Catfish Sandwich with a Smoky Remoulade Sauce
Over the years, the humble sandwich has had a rebirth; the addition of artisan breads and unique ingredients have elevated it far beyond prior expectations.
Sep 29, 2011
- Keith Thicklin
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Turkey Meatloaf with Roasted Garlic jus
This Turkey Meatloaf recipe is simple and easy to follow. The key is to not overwork the meat or you will develop a dense mass instead of tender bites.
Sep 28, 2011
- Keith Thicklin
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Sweet Potato Cheesecake
Sweet Potato Cheesecake is great finish to any meal. Their smooth and creamy texture along with a buttery graham cracker crust allow them it stand out.
Apr 28, 2010
- Keith Thicklin
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40 Clove Garlic Chicken
The combination of chicken and garlic produces a intensely flavored and rich dish. it is great served with mashed potatoes and bread to sop up all juices.
Mar 30, 2010
- Keith Thicklin
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Red Beans and Rice
A meal that is emblematic to the people of New Orleans and their rich culture and cuisine like red beans and rice.
Mar 24, 2010
- Keith Thicklin
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Cajun Black Eyed Pea Gumbo
One of the biggest donations to American cuisine from Louisiana is gumbo. This Black Eyed Pea Gumbo pays homage to the deep south and Cajun cuisine.
Mar 23, 2010
- Keith Thicklin
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Cajun Maque Choux Recipe
Maque Choux is similar to creamed corn and pan fried corn. It is a stew of corn and peppers with finished with some broth and Cajun seasoning.
Mar 22, 2010
- Keith Thicklin
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Shrimp and Grits with Cheese Sauce
Shrimp and Grits humble beginnings can be traced to Charleston, South Carolina. There the coastal fisherman called them "breakfast shrimp".
Mar 14, 2010
- Keith Thicklin
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