That’s a mighty fine lookin jambalaya right there, ayuh! …

Comment on Chicken and Shrimp Jambalaya with Pork and Alligator Sausage by Patrick.

That’s a mighty fine lookin jambalaya right there, ayuh!

Recent Comments by Patrick

Classics: Deviled Ham
Tell us more about sandwichón, please.


16 Lessons I Learned After My First Year Owning a Food Truck (Part 3)
I was nodding along with a few things to the point that I hurt my neck – and that was just from the customer’s perspective.


How to Make Chimichurri
Making this tonight for use tomorrow. Thanks for the story and the recipe! Question, do you think that using a immersion blender to create a sort of emulsion is too vigorous for the oregano and parsley, or is pureeing the hell out of it ok?


How to Cook a Crispy-Skinned Pan-Seared Duck Breast Fillet
I wish I had realized it was so easy!

Assuming my local Shop ‘n Save® has it on hand (and if yours does, I’ll assume mine does), I’ll be picking some up tonight!


New England-Style Clam Dip
This may be one of my most favorite posts ever.


Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.