Decadance

03/15/2026

In honor of me finally getting a replacement Tawa after my grandmothers own was stolen by an unnamed source 😒 I decided to christen it by making Buss up shut & Sada roti. Curry Chicken with potato and channa also made an appearance 🍽️

01/08/2026

Bring a taste of the islands to your kitchen with this traditional Trinidadian Buljol. This protein-packed salted fish salad is perfectly seasoned with pimento peppers and fresh shado-beni for an authentic Caribbean experience

Ingredients List
12 - 16 oz salted cod bacalao or salted fish
1 small onion, finely chopped
4 cloves garlic, finely chopped (use more or less to your liking)
1/2 red bell pepper, finely chopped (optional)
1/2 yellow bell pepper, finely chopped (optional)
2 Caribbean pimento peppers, chopped (optional)
4 leaves culantro aka Bandhania or shado-beni (or 2 scallions, chopped, optional)
3 - 4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1 tomato, seeded and diced (optional)
1/2 cup cucumber, chopped (optional)
1 small avocado, cubed (optional)
Hot pepper chopped to taste, such as habanero or scotch bonnet
Preparation Instructions
1. To remove excess salt from the fish, first rinse under running water, then soak several hours or overnight in water.
2. Alternatively, or in addition, place rinsed and soaked salted fish in a deep pot of water filled halfway and boil for 10 - 15 minutes over a medium flame.
3. Drain and rinse with clean running water, then press out excess water using your hands or a strainer.
4. Flake the fish with a fork or your fingers, ensuring you do not remove all the salt but also do not have excess moisture.
5. While the salted fish is boiling, wash and chop all other ingredients.
6. Place the flaked fish in a bowl and add the onion, garlic, chopped bell and pimento peppers, and chopped culantro, along with any optional ingredients.
7. Drizzle in the olive oil and mix well to combine, breaking up any remaining chunks of fish.
8. Taste for salt, add more if required, and season with freshly ground black pepper if you like.

01/04/2026

Nothing beats the smell of fresh Trinidad Fried Bake in the morning. This Caribbean staple is golden, fluffy, and hollow in the center, making it the perfect vessel for saltfish buljol or shark. Using bread flour gives these bakes a slightly chewier, more substantial texture that holds up beautifully to any filling. This is my staple recipe that never fails. Let me know if you try it!

Trinidad Fried Bake Recipe
Ingredients
4 cups bread flour
2 teaspoons instant yeast
2 tablespoons sugar
1 teaspoon salt
2 tablespoons softened butter
1 cup warm water or a mixture of half water and half milk
Vegetable oil for frying
Instructions
* In a large mixing bowl combine the bread flour yeast sugar and salt.
* Add the softened butter to the dry ingredients and rub it in with your fingertips until the mixture resembles fine crumbs.
* Gradually pour in the warm water or milk mixture while stirring until a soft dough forms.
* Knead the dough on a lightly floured surface for about five minutes until it becomes smooth and elastic.
* Place the dough back in the bowl cover it with a clean kitchen towel and let it rest in a warm spot for at least thirty minutes.
* Divide the rested dough into small golf ball sized portions and roll each one into a smooth ball.
* Flatten each ball with your palm or a rolling pin into a circle about a quarter inch thick.
* Heat about two inches of oil in a deep frying pan over medium heat.
* Carefully place a few dough circles into the hot oil.
* Use a spoon to splash hot oil over the top of the bakes to help them puff up then flip once they are golden brown.
* Fry for about one to two minutes per side until evenly browned and airy.
* Remove the bakes and drain them on paper towels before serving warm.

01/02/2026

Brown Stew Fish

Ingredients
The Fish & Initial Seasoning
* 632g (1.39 lb) Fresh fish (Snapper or Kingfish work well)
* 1 Lemon or Lime (for washing)
* 1 tsp Vinegar (for washing)
* 1 tsp Salt
* 1/2 tsp Black pepper
* 1 tbsp Chief All-Purpose Seasoning
* 1 tbsp Homemade Green Seasoning (using my previous video)

For the Frying Oil (Aromatics)
* 1 Cup Cooking oil
* 5 Pimento berries (Allspice)
* 1 whole Scotch bonnet pepper
* 2 Garlic cloves (halved)
* 1 tsp Fresh ginger (minced or sliced)

The Stew & Vegetables
* 23g Scallion (chopped)
* 56g Small tomato (diced)
* 74g Bell pepper (chopped)
* 28g Onion (chopped)
* 5 Sprigs Fresh thyme
* 1 Garlic clove (minced for the sauce)
* 1/4 Scotch bonnet pepper (finely chopped, seeds removed)
* 2 tbsp Homemade Green Seasoning
* 1 tsp Pimento seasoning (ground or paste)

The Sauce Base
* 1 tsp Browning sauce
* 2 tbsp Ketchup
* 1 Cup Water
* 1/2 tsp Cornstarch (for thickening)

Instructions

1. Prep and Season the Fish
Wash the fish thoroughly with lime/lemon and vinegar. Drain excess water and pat the fish completely dry with paper towels. Rub the salt, black pepper, Chief All-Purpose Seasoning, and 1 tbsp of green seasoning all over the fish and into the cavities.
2. Prepare the Infused Oil
In a large frying pan, pour in the cooking oil. Add the pimento berries, the whole scotch bonnet, the sliced ginger, and the 2 halved garlic cloves. Bring the oil to just about the smoke point on high heat.
3. Fry the Fish
Once the aromatics start to brown and the oil is hot, add the fish. Fry on both sides until golden brown and crisp. Once fried, remove the fish and set aside. Carefully remove and discard the burned pepper, garlic, ginger, and pimento berries. Pour away the excess oil, leaving about 1 tablespoon in the pan.
4. Sauté the Aromatics
Place the pan back on medium heat. Add the chopped tomato, bell pepper, onion, minced garlic, chopped scotch bonnet, scallion, and thyme. Stir in the 2 tbsp of homemade green seasoning and the pimento seasoning. Sauté for 2 to 3 minutes until the vegetables are fragrant and softened.
5. Simmer the Stew
Add the water, browning sauce, and ketchup to the pan. Let the liquid come to a boil and cook for about 10 minutes to allow the flavors to meld. Stir the cornstarch with a tiny bit of cold water to create a slurry, then stir it into the pan to thicken the sauce.
6. The Final Soak
Add the fried fish back into the pan with the sauce. Turn the heat down to low. Carefully flip the fish over to ensure it is fully coated in the gravy. Cover and simmer for another 5 minutes so the fish absorbs the flavors.

Tip: If the sauce gets too thick, add a splash more water. Serve hot with rice and peas or fried bammy!

01/01/2026

Nothing beats a pot of slow-simmered Southern collard greens seasoned with smoky turkey and just the right amount of heat. Grab the cornbread and get ready for the ultimate comfort food.

Collard Greens with Smoked Turkey

Ingredients
* 2 lbs Smoked Turkey Wings (legs or thighs also work)
* 5 to 6 Bunches Collard Greens
* 2 tsp Bacon Grease or Avocado Oil
* 1 Large Yellow Onion Diced
* 1 tsp Garlic Powder
* 1 tsp Onion Powder
* 1 tsp Smoked Paprika
* 1 tsp Red Pepper Flakes
* 2 tsp Seasoning Salt
* 1 tsp Worcestershire Sauce
* 1/4 cup Hot Sauce
* 2 tsp White Granulated Sugar (optional)
* Kosher Salt and Black Pepper to taste
* Broth (Chicken or Vegetable)
* Kosher Salt, Baking Soda, and Vinegar for cleaning
Instructions
* Start by cleaning and rinsing your greens. For this process, it is best to have the greens chopped first. Fold the greens in half and use a knife to cut out and remove the stem. After you have removed all stems, lay your leaves down and stack one on top of the other. Roll up your greens lengthwise from one end to the other. Slice your greens width-wise into about 1-inch rolls. You can either keep the leaves this long or slice them in half once more.
* Once your greens have been stemmed and chopped, place them into a large bowl or into your clean sink. Add some kosher salt, some baking soda, and a splash of vinegar to your greens and fill the bowl or sink with water to cover them. Agitate the greens to allow the salt, baking soda, and vinegar to remove all the dirt and grit. Rinse the greens and drain the water. Repeat this process 4-5 times or until the water from your greens begins to run clear.
* Once your greens have been cleaned, set them aside.
* In a large stock pot or Dutch oven over medium-high heat, add your bacon grease or avocado oil. Add your smoked turkey and sear on each side for 2-3 minutes. Next add your onions, celery, seasoning blend, and Worcestershire sauce. Add some broth and make sure the meat is completely covered. Place over medium-high heat and bring to a boil. Once boiling, reduce heat to medium or medium-low and allow to cook for about one to one and a half hours.
* After about an hour or so, your smoked turkey should start to get nice and tender. Add your greens to the pot in bunches. Place the lid on and let the greens begin to cook down until you have added all the greens to the pot. Cook over medium heat for an additional 1 hour to 1 hour and a half, stirring occasionally. You want them to be tender but with a little bite. If they are still too hard at this point, continue to cook down until they reach the desired tenderness.
* Once your greens are nice and tender and your smoked meat is falling off the bone, remove the bones from the pot and distribute the meat through the greens. Taste and adjust the seasoning to your preferred taste. At this point, add about 1/4 cup of hot sauce. The vinegar in the hot sauce balances the fattiness and adds a bit of heat.
* Serve with some cornbread or the rest of those holiday sides.

12/31/2025

If you have been looking for the ultimate crunch, this Golden Hour Chicken is the one. This is not just fried chicken, it is an experience. Save this for your next dinner craving.

Golden Hour Chicken
Ingredients
* 3 lb chicken tenders
* 1/2 cup pickle juice
* 1/2 cup water
* 3 cups flour
* 1/2 cup cornstarch
* 1 tbsp Tony Chachere's Creole seasoning
* 1 tbsp Kickin Chicken seasoning
* 3 tbsp Smokehouse maple seasoning
* 3 tbsp paprika
* 2 tbsp sazon
* 2 tbsp garlic powder
* 2 tbsp onion powder
* 1 tsp seasoning
* salt to taste
* Texas breading mix
* Oil for frying (Canola, Peanut, or Vegetable oil)
Instructions
* Brine the Chicken: Submerge the chicken tenders in a mixture of pickle juice and water. Add a portion of the Tony Chachere's Creole seasoning along with the other seasonings used for the dredging station to this brine. Allow the chicken to soak in the refrigerator for 4 hours.
* Prepare the Dredging Station: In a shallow dish, mix together the flour, cornstarch, salt, Tony Chachere's Creole seasoning, Kickin Chicken seasoning, smokehouse maple seasoning, paprika, garlic powder, onion powder, and sazon. Adjust seasonings to taste until they are visible in the flour mixture.
* Coat the Chicken: Remove the chicken from the brine and coat it thoroughly in the prepared dredging station. Shake off any excess coating.
* Second Coat: Place the coated chicken back into the brine for a moment to allow it to absorb remaining flavors.
* Prepare the Final Coat: In a separate shallow dish, mix together the Texas breading mix or any other breading mix of your choice.
* Final Coat: Coat the chicken again in the breading mix, ensuring it is evenly covered. Place the chicken in the freezer for 30 minutes.
* Fry the Chicken: Heat enough oil in a large frying pan to cover the bottom. Heat the oil to 350-375°F (175-190°C). Fry the chicken until it turns golden brown and reaches an internal temperature of 165°F (74°C).

12/31/2025

The more you know…

Not all bakewares are designed equal. Glass, ceramic, and metal each behave differently in the oven and knowing when not to use them is just as important as knowing when to.

Here’s a quick guide for beginners and home bakers who want to avoid those sneaky bakeware mistakes. Save this one for later.

As always, I hope it helps someone.

12/31/2025

Ingredients
1 whole turkey
3/4 lb unsalted butter
1 small can chipotle peppers blended
2 whole bulbs garlic
1 bunch rosemary
1 bunch thyme
1 bunch sage
2 tablespoons all-purpose seasoning
2 tablespoons paprika
2 tablespoons salt plus more as needed
1 tablespoon black pepper
2 white onions
1 large carrot
2 stalks celery
2 lemons
Tony’s Creole Injectable Butter
Olive oil
Cheesecloth

Instructions
1 Using kitchen scissors trim excess fat and skin from the turkey and remove the neck Rinse the turkey thoroughly and pat completely dry Season the entire turkey generously with salt including the cavity Place uncovered in the refrigerator overnight to dry brine

2 In a large pot combine the turkey neck 1 onion carrot and celery Add enough water to make about 2 liters of stock Add a few sprigs of thyme and rosemary if desired Simmer for 1½ to 2 hours then strain and reserve the stock

3 Preheat the oven to 400°F Slice the tops off both garlic bulbs drizzle with olive oil season with salt and pepper wrap in foil and roast for 25 minutes or until soft

4 In a bowl combine softened butter chopped rosemary thyme and sage blended chipotle peppers and roasted garlic squeezed from the bulbs Season with salt and black pepper and mix until fully combined

5 Place the turkey in a roasting tray Carefully loosen the skin over the breasts and spread the chipotle herb butter under the skin and all over the outside Season the exterior with all-purpose seasoning paprika salt and black pepper

6 Fill the cavity with onions lemons and remaining herbs Scatter any extra herbs around the turkey in the pan

7 Place the turkey in the oven reduce heat to 350°F and roast

8 After the first hour remove the turkey Inject Tony’s Creole Injectable Butter into the breasts thighs and legs Soak the cheesecloth in warm turkey stock wring slightly and drape over the turkey Return to the oven

9 Every 30 minutes remove the turkey briefly inject more Tony’s Creole Injectable Butter baste with pan juices or turkey stock and re-soak the cheesecloth as needed

10 Continue roasting until the internal temperature reaches 160°F in the breast and 170 to 175°F in the thighs approximately 13 minutes per pound

11 Remove from the oven discard the cheesecloth tent loosely with foil and rest for 30 minutes before carving

12/27/2025

I know how you all like to tussle when it comes to egg vs roux Mac & cheese. This is MY recipe that works for me, if big mama made it with egg then by all means make it with eggs. I will be posting a recipe that uses eggs this week. �
Perfect for holidays, Sundays, or anytime comfort food is needed.

Save this one and let me know when you’re making it 👀🍽️

Ingredients

Pasta
* Elbow macaroni (about 8 oz)
* Water for boiling
* 1 tablespoon chicken bouillon
Cheese Blend
* Medium cheddar cheese, shredded
* Sharp cheddar cheese, shredded
* Extra sharp cheddar cheese, shredded
* Gouda cheese, shredded
* Colby Jack cheese, shredded
➡️ Combine all cheeses evenly and divide in half:
* Half for the cheese sauce
* Half for layering and topping
Cheese Sauce
* ½ stick butter (4 tablespoons)
* 1 tablespoon all-purpose flour
* 1 (12 oz) can evaporated milk
* 1 pint whole milk (2 cups)
Seasonings
* Paprika
* Black pepper
* Onion powder

🚫 Do not add salt — the cheese and bouillon provide enough seasoning.

Instructions
1. Boil the Pasta (Flavor-Boosted)
Bring a large pot of water to a rolling boil.�Add 1 tablespoon chicken bouillon and stir until dissolved.
Add elbow macaroni and cook al dente according to package instructions.�Drain and set aside.

2. Shred & Mix Cheeses
Shred all cheeses: cheddar varieties, gouda, and Colby Jack.�Mix evenly in a large bowl.
✔️ Divide mixture in half:
* Half for cheese sauce
* Half for layering

3. Make the Roux
In a large pot over low to medium-low heat, melt the butter.�Whisk in flour until smooth.
Cook gently, whisking constantly, until thickened (do not brown).

4. Build the Sauce
Slowly whisk in evaporated milk.�Add whole milk and continue whisking until smooth.

5. Melt in Cheese
Gradually add half of the shredded cheese mixture, whisking continuously.
Keep heat low to medium-low to prevent scorching.�Sauce should be creamy, thick, and silky.

6. Season
Season with:
* Paprika
* Black pepper
* Onion powder
Taste and adjust seasoning if needed (no salt).

7. Combine Pasta & Sauce
Add cooked macaroni to the cheese sauce.�Stir until fully coated.

8. Layer
Preheat oven to 350°F.�Grease a baking dish.
Layer cheesy noodles, then sprinkle reserved shredded cheese.�Repeat as needed.
✔️ Finish with shredded cheese and a light dusting of paprika.

9. Bake
Bake uncovered at 350°F for 30 minutes.�Optional: Broil on LOW for 1–2 minutes for a golden top.

10. Rest & Serve
Let rest 5–10 minutes before serving.

Why Colby Jack Works
* Adds extra creaminess
* Softens sharp cheddar bite
* Melts beautifully for a smooth pull 🧀

12/24/2025

🥗 Creole-Style Macaroni Salad (Fully Loaded Flavor)
Ingredients
• 1 (16 oz) box elbow macaroni
• 1 tbsp chicken bouillon (for boiling water)
• 1 bell pepper, finely diced
• 1 large carrot, finely diced or shredded
• 2 celery stalks, finely diced
• 3–4 green onions, thinly sliced
Dressing
• 1 to 1¼ cups mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Tony’s Creole seasoning (adjust to taste)
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ⅛–¼ tsp cayenne pepper (to taste)
• ½ tsp salt (adjust — bouillon adds salt)
• ½ tsp black pepper

Instructions
1. Season the pasta water�Bring a large pot of water to a boil. Stir in 1 tablespoon chicken bouillon until dissolved.�Add elbow macaroni and cook until al dente.
2. Cool the pasta�Drain and rinse with cold water to stop cooking. Let cool completely.
3. Prep vegetables�Finely dice bell pepper, carrot, and celery. Slice green onions.
4. Make the dressing�In a large bowl, whisk together mayonnaise, Dijon mustard, Tony’s Creole seasoning, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until smooth.
5. Combine�Fold cooled macaroni into the dressing, then add vegetables and mix until evenly coated.
6. Chill & develop flavor�Cover and refrigerate for at least 1 hour (overnight is even better).
7. Serve�Garnish with extra green onions or a dusting of paprika before serving.

Flavor Tip
This recipe hits best when the pasta is well-seasoned from the start — the bouillon + layered spices make all the difference.

� � � �

12/24/2025

Here’s a rich, flavorful homemade stuffing recipe using your stale Italian baguette. It comes out buttery, herby, crisp on top, and soft inside perfect for holidays or Sunday dinner.

🦃 Herb + Garlic Italian Baguette Stuffing
Ingredients
• 6 cups stale Italian baguette, cut into 1-inch cubes
• 6 tbsp butter
• 1 medium onion, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 2 ½ cups chicken broth (or vegetable broth)
• 1 egg, lightly beaten
• 1 tsp poultry seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp fresh parsley (or 1 tsp dried)
• ½ tsp dried sage
• ½ tsp dried thyme
• ½ tsp black pepper
• ½ tsp salt (adjust if broth is salty)
Optional Add-Ins (Choose any!)
• ½ cup cooked breakfast sausage
• ½ cup sautéed mushrooms
• ½ cup cranberries
• ¼ cup toasted pecans
• ¼ cup grated Parmesan
• ½ cup diced apples

Instructions
1. Prep
Preheat your oven to 350°F. Spread the bread cubes on a baking sheet and toast for 8–10 minutes until lightly crisp and dry (if they aren’t already fully stale).

2. Sauté Vegetables
In a large skillet, melt the butter over medium heat. Add:
• onions
• celery
Cook 6–8 minutes until soft and fragrant. Add garlic and cook 1 more minute.

3. Season + Combine
Stir in:
• poultry seasoning
• garlic powder
• onion powder
• sage
• thyme
• parsley
• salt + pepper
Pour the cooked mixture over the bread cubes in a large bowl and toss to coat.

4. Add Broth + Egg
Slowly pour in the chicken broth, mixing as you go. The bread should be moist but not soggy add extra broth if needed. Stir in the beaten egg to bind everything together.

5. Bake
Transfer to a greased baking dish.Cover with foil and bake 25 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden and slightly crisp.

Serve Warm
This stuffing is amazing with turkey, chicken, pork chops, or as a cozy standalone side.