Cooking Exceptionally With Gin Lee

A Multistate Outbreak of Salmonella Javiana, Traced to raw Fresh Jalapeno Peppers From Sinaloa, Mexico A multistate outbreak of Salmonella Javiana, traced to raw fresh jalapeño peppers from Sinaloa, Mexico and distributed by Coast Citrus Distributors, has resulted in 345 reported illnesses and 36 hospitalizations across 27 states as of August 7, 2026. Minnesota and Colorado are the most affected, each reporting approximately 110 cases. Key Statistics - Total Illnesses: 345 - Total Hospitalizations: 36 - Affected States: 27 - Hardest-Hit States: Minnesota (110 cases), Colorado (110 cases) Recommendations for Consumers Avoid Consumption: Refrain from eating fresh jalapeños originating from Sinaloa, Mexico, particularly those distributed by Coast Citrus Distributors. Inspect Your Supplies: If you possess these jalapeños, safely dispose of them or return them to the place of purchase. Seek Medical Attention: If you experience symptoms such as diarrhea, fever, or abdominal cramps after cons...

How to Cook Pork and Beef Neck Bones for Maximum Flavor Soul food traditions and budget-friendly cooking rely heavily on neck bones to deliver rich flavor. People often pass these cuts by at the meat counter. Yet, neck bones transform into tender meat and thick broths when you give them the right care. Home cooks prize these cuts for their high bone-to-meat ratio. As food costs rise, savvy shoppers find that neck bones cost far less than short ribs or oxtails while giving you the same rich taste. Unlocking the full potential of neck bones means knowing how to break down tough connective tissue. Slow cooking is the key. From traditional Southern gumbos to Asian noodle soups, many methods can make these bones the star of your dinner table. Slow-Simmered Southern Style Neck Bones Building Deep Flavor Through Traditional Seasoning Southern cooking uses bold flavor profiles to bring out the best in pork neck bones. Start with the holy trinity of chopped onion, celery, and bell pepper. Toss ...

Country-Style Peppered Bacon Milk Gravy As if peppered milk gravy isn't good all on its own, today I added bacon! Bacon not only adds extra delicious flavor, but it also makes the gravy a lot more filling, and when you have a hungry crowd waiting for breakfast, that truly matters! Ingredients: 1 1/2 cups (12 ounces) of bacon, cooked and coarsely chopped 4 tablespoons of bacon grease or canola oil 1/4 cup of self-rising flour 1/2 teaspoon of seasoning salt 2 teaspoons of freshly ground black pepper 4 cups of evaporated milk Instructions: In a skillet, cook 12 ounces of bacon for about 10 to 12 minutes, depending on how crispy you like yours to be. Turn the slices of bacon midway through cooking. Drain the cooked pieces of bacon on a paper towel-lined plate.   Using the same skillet, heat the bacon grease or canola oil over medium heat. Add 4 tablespoons (1/4 cup) of self-rising flour to the hot grease and whisk until the mixture becomes smooth. Reduce the heat to a simmer.   Ad...

Sweet and Smoky Spicy Country Ribs Recipe for Tender Fall-Off-The-Bone Meat A hungry crowd waiting for dinner doesn’t want dry, overcooked pork. When weekend grilling season arrives, traditional spare ribs often require hours of babysitting, but country-style ribs offer a meaty, budget-friendly shortcut without sacrificing rich flavor. Getting that perfect balance of heat and tenderness can be tricky without the right technique. These cuts are actually sliced from the blade end of the pork loin near the shoulder, meaning they pack plenty of natural marbling and rich pork flavor that reacts brilliantly to bold spice rubs. This step-by-step recipe delivers mouth-watering, spice-rubbed country ribs with a caramelized crust and tender center. Whether using a smoker, oven, or grill, mastering this method guarantees a restaurant-quality meal at home. Understanding Country-Style Ribs and Why They Need Special Care Why Country Ribs Differ From Traditional Ribs Country-style ribs are not actual...

Country-Style Breakfast Sausage Links Today, I am delighted to share with you my recipe for mouthwatering country-style breakfast sausage links. What sets these apart is that I do not use casings in the preparation, making them even more convenient and enjoyable to savor. Ingredients: 1 pound of high-quality pork 1/2 teaspoon of dried sage 1 tablespoon of Splenda brown sugar blend or regular brown sugar 1/2 teaspoon of crushed red pepper flakes A small pinch of ground cloves 1 teaspoon of seasoning salt 1 teaspoon of freshly ground black pepper 1/4 teaspoon of dried marjoram 1/4 teaspoon of onion powder 1/4 teaspoon of garlic powder (optional) Instructions: Begin by gathering all the necessary ingredients, ensuring the pork is of the finest quality for optimal flavor. In a large mixing bowl, combine the dried sage, Splenda brown sugar blend (or regular brown sugar), crushed red pepper flakes, ground cloves, seasoning salt, freshly ground black pepper, dried marjoram, onion powder, and ...

How to Cook Southern Style New Potatoes and Green Beans for Sunday Dinner You remember the smell of bacon fat and simmering vegetables hitting the air before you even walk through the back screen door. Southern style new potatoes and green beans represent the heart of country cooking. They use basic garden crops to build rich flavor without any fuss. This dish warms you up on a cool fall evening and pairs with almost any main course you put on the table. You only need a few pantry items and a heavy pot to make this comforting classic at home. The History of Fresh New Potatoes and Snap Beans in Appalachian and Lowcountry Kitchens Early homesteaders planted new potatoes and snap beans early in the spring because both crops thrived in rich Southern dirt. Gardeners harvested the small, thin-skinned tubers just weeks after planting while the vines still produced tender pods. Families picked the green beans by hand on humid mornings, snapping off the ends before they went straight into a cas...

Partly sunny eggs These eggs take approximately six minutes to cook. They're yummy and the egg yolks aren't terribly runny! During the last minute of cooking the partly sunny eggs, I constantly, lightly splash the oil over the top of each egg with a spatula. This is to make certain that none of the egg whites are left uncooked. I have just cooked some sausages, so I am using the oil from them to cook the eggs. Once the eggs are finished cooking, the egg whites will look like clouds coming out over the sunny yolk. Hence, the reasons why I refer to them as being partly sunny eggs. Ingredients: Eggs (I used four) A sprinkle of freshly ground pepper and seasoning salt Oil, bacon or sausage drippings, or use butter (use just enough to coat your skillet) Instructions: Add your oil to a non-stick skillet, allowing the oil to get hot on medium heat. Next, carefully crack the eggs and add them to the skillet of hot oil. Cook for five minutes, then turn the burner off. Finish cooking the...

  Southern Food and Its Heritage: How to Taste History by Region Smoked pork, hot cornbread, slow greens, flaky biscuits, Gulf shrimp, and layered spice can fill a kitchen before the first bite. Southern food and its heritage carry more than flavor. They hold centuries of migration, survival, forced labor, trade, family memory, and local pride. Southern cuisine is not one fixed tradition. Indigenous nations, enslaved Africans, African Americans, European settlers, Caribbean migrants, later immigrants, farmers, fishers, and home cooks all shaped it. Soil, weather, waterways, and access to markets created sharp regional differences. To understand the food, you must look at both its pleasure and its past. Southern Food and Its Heritage Begins With Indigenous Knowledge Indigenous crops built the foundation Southern food traditions existed long before European colonization. Indigenous communities cultivated and gathered corn, beans, squash, pumpkins, sunflowers, wild rice, pecans, berri...

20-Minute Sauteed Pork and Mushrooms in Garlic Butter Sauce You stare at the kitchen clock at 6 PM with zero plans for dinner. Take out a single skillet, slice some tender pork, and grab a handful of mushrooms from the fridge. Within twenty minutes, you can put a hot, savory meal on the table that tastes like it came from a local bistro. This sauteed pork and mushrooms recipe solves your evening meal rush without dirtying every dish you own. Why This One-Pan Pork and Mushroom Dish Belongs in Your Weekly Rotation The Weeknight Dinner Dilemma Solved Fast Busy schedules leave little room for complex cooking after a long day at work or school. You need a meal that cooks quickly while delivering real flavor. This fast recipe hits your plate in twenty minutes flat. You spend less time standing over the stove and more time relaxing with family. Flavor Synergy of Savory Pork and Earthy Mushrooms Lean pork cuts soak up savory flavors like a sponge when cooked in the right fats. Mushrooms bring ...

Country-style English muffins English muffins are the perfect go to breakfast bread because they can be toasted, buttered, or be used to make the most amazing breakfast sandwiches. The muffin dough will need time to rest, so if you're wanting English muffins for breakfast, it's best to create the dough ahead of time. Ingredients:  1-¼ cup of water of warm water 2 tablespoons of Splenda, or sugar 1 package of yeast 3 cups of self-rising flour 1 teaspoon of seasoning salt (used to add extra flavor) 2 tablespoons of canola oil (plus extra to oil the bowl) White cornmeal (enough to sprinkle over the muffin dough) Instructions: In a bowl, add the water, milk, and Splenda together; stir. Add the yeast; stir and set aside. Now, in the same bowl, add the flour and the canola and mix until all the ingredients are well combined. Continue to mix the dough for about ten minutes. Next, using a paper towel, or your fingers grease another bowl (or just use the same bowl as I have done) with c...