Country@Heart Dinner Diaries
Tasso: America’s Great Unknown Secret Ingredient
By Tim H. Martin
So, what is tasso? I believe it’s the best-kept secret ingredient in all of American food culture. Unless you’re from the Cajun Country of southern Louisiana, you’ve probably never heard of it — even my spell-checker... READ MORE
Winter-Buster Beef Soup
By Tim H. Martin
Bayou and bay flavors amp up this beefy-vegetable classic. Ingredients: • 2 to 2 1/2 lbs. ground beef or venison • 3 cups beef broth • 2 28 oz. cans diced tomatoes • 10 oz. can Ro*Tel tomatoes and diced green chili... READ MORE
Cajun-Style Venison Backstraps
By Tim H. Martin
Cajun-Style Venison Backstraps Recipe Ingredients:• 1 whole venison backstrap, Liquid Cajun injector seasoning, 1/2 bell pepper (finely chopped), 1/2 Vidalia or sweet onion (finely chopped), 1 cup mushrooms (sliced), Cajun rub or seaso... READ MORE
Ten Cooking Questions for Kristy Lee Cook
By Tim H. Martin
American Idol Finalist, Recording Artist and Outdoorswoman Q: If you were cooking dinner for Simon Cowell, what would you serve him? A: Probably Rattlesnake. Ha! No! In all seriousness, I would cook him something like elk steaks, sweet pota... READ MORE
Tim’s ‘Mater Gravy
By Tim H. Martin
Before you country cookin' traditionalists look at these ingredients and start throwing tomatoes at me, I confess my recipe is a bit different than what most mawmaws make. Leave out the hot sauce, garlic, Worcestershire sauce and cayenne pe... READ MORE