Psst... We're working on the next generation of Chowhound! View >

Tony Theobald's Profile

Title Last Reply

Best Crabs in the area

This is the the best in Baltimore. A little hard to find; but worth the effort

Cantler's Riverside Inn
458 Forest Beach Rd, Annapolis, MD 21409

Slider Rolls

Have been using Pepperidge Farm or Arnolds Parker House rolls for years. YUM.Just make sure that you place the onions on top of the burger patty and allow the roll to absorb the steam and grease !

Dec 06, 2009
Tony Theobald in Pennsylvania

Mucky Duck-Detroit

Bought some yesterday at the Kroger in Midland. Located on Ashman Street just south of Saginaw Road.

Sep 22, 2009
Tony Theobald in Great Lakes

Best Cajun Spice Rubs

WOW-You're on a difficult mission. Just for fun; go to any of these sites and start exploring
The Cajun Grocer
These folks say they're the first, true, secure e-commerce site featuring authentic Louisiana products: food, music, cookbooks, recipes from Marcelle Bienvenu (their executive food editor), plus fresh prepared foods, such as boudin, stuffed chickens, marinated pork chops, gumbo, etc.

Cajun Injector, Clinton, La. (225) 683-3759.
For everyone looking to stick a needle into your about-to-be-deep-fried turkey to inject it with something tasty. Also recipes, marinades and gifts to spice up your meals.

Tony Chachere's Creole Foods, (800) 551-9066.
Da man from Opelousas, on the Web with his famous seasonings, ready-made roux, cookbooks, recipes, tall tales and more. A Louisiana legend.

Central Grocery, French Quarter, New Orleans. (504) 523-1620.
The creators of the world-famous muffuletta. A full Italian grocery store, with large jars of olive salad packed to go, and more.

Community Coffee, (800) 525-5583
New Orleans-style dark roast coffee and chicory. The quintessential Louisiana coffee, now available by mail-order.

Cajun Coffee Company, P.O. Box 12657, Moss Bluff, LA 70612-2657, (318) 855-9105
A coffee roasting and grinding mail order business near Lake Charles, specializing in hearty robust Cajun and Creole coffee blends. Contact: Bill Davison

French Market Coffee
New Orleans' other quintessential blend, and the only one generally available outside Louisiana, in "select markets". Now anyone anywhere can order it anytime they want.

Gambino's Bakery, New Orleans. (800) 426-9854 or (800) GAMBINO.
Your King Cake headquarters. They offer king cakes in several sizes and flavors, and ship to most locations nationwide.

Haydel's Bakery, (800) 442-1342
King cakes for Carnival season.

Louisiana Fish Fry Products, Inc., Baton Rouge, LA. (504) 357-9669 local, (800)-356-2905 out of state.
Gumbo filé, cayenne pepper, fish fry coatings, jambalaya and gumbo mixes, hush puppy mix, gravy mix, crab/shrimp/crawfish boil seasoning, sauces.

The New Orleans School of Cooking and Louisiana General Store, in the Jax Brewery, French Quarter, (800) 237-4841
Their catalogue has about 30 pages of just about everything -- spices, seasonings, hot sauces, even kitchen equipment.

Randazzo's Bakery
King cakes, Mardi Gras supplies,and more.

Stansel Rice Company, Gueydan, Louisiana
Home of Ellis Stansel's Popcorn Rice, grown in Louisiana and one of my favorite kinds of rice.

Steen's 100% Pure Cane Syrup, from Abbeville, Louisiana.
The products of C. S. Steen's Syrup Mill have since 1910 been a staple in many Louisiana recipes. On their site you'll find mail order info, history, and recipes.

Zapp's Potato Chips, Gramercy, LA 70052-1533. (800) HOT-CHIP.
Louisiana potato chips, and the best! "Cajun Craw-tators" (sort of a spicy seafood-boil flavor), jalapeno, mesquite BBQ, dill, sour cream and Creole onion, honey-mustard (yum!) regular and salt-free. Plus red bean dip, t-shirts, etc.

The premier manufacturer of New Orleans seasonings and spices, plus mixes for things like gumbo, jambalaya, etc.

Picking the best is really almost impossible.

Sep 22, 2009
Tony Theobald in Texas

Garlic Bread...To Die For!

Anybody who ever ate at Maria's has very good memories of the place. The Lasagna was to die for.
Garlic bread was a treat for me as akid.

Apr 12, 2009
Tony Theobald in Home Cooking


You might find this to be the answer you are looking for: I have used it and recommend Italian Food Forever as a web site for authentic Italian Recipes.


Beef Braciole ~ These tasty, tender beef rolls are cooked in a robust tomato and wine sauce. They go perfectly with a side dish of Risotto Milanese, garlic mashed potatoes, or polenta.

Serves 6
by Deborah Mele

1 1/2 Pounds Top Sirloin, Cut Into 12 Small Thin Slices

2 Cloves Garlic, Finely Minced

2 Tablespoons Fresh Rosemary

6 Thin Slices Of Prosciutto, Cut In Half

1/4 Cup Grated Parmesan Cheese

1/3 Cup Olive Oil

1 Cup Dry Red Wine

1 Carrot, Finely Chopped

1/2 Onion, Finely Chopped

1 Celery Stalk, Finely Chopped

2 Cups Chopped Canned Tomatoes

Salt & Pepper

1/4 Cup Chopped Fresh Parsley

Pound each piece of the beef into thin slices. Spread a little bit of the minced garlic, chopped rosemary and grated cheese over each slice. Cover this with a slice of prosciutto, and roll up into a small bundle, securing each with toothpicks.

Heat the oil in a large skillet and brown all of the bundles well on all sides, about 3-4 minutes. Transfer to a separate dish, and add the onion, carrots, and celery to the skillet. Cook until the vegetables are tender. Add the wine, and cook up until it is reduced by half, scraping up the browned bits from the bottom of the skillet. Add the tomatoes, and season with salt and pepper. Cook over medium heat, until the sauce has begun to thicken, about 5 minutes. Remove the toothpicks from the bundles, and return them to the skillet. Add the fresh parsley, and cook until heated through, about 3-4 minutes. Serve hot with a side dish of your choice.

Buon Appetito!
Deborah Mele 2002

Mar 02, 2009
Tony Theobald in Home Cooking

Fresh Fish, Grouper, Snapper and Pompano, not fancy ingredients, favorite way to cook

In Florida there are numerous restaurants that serve Grouper and Red Snapper in a crunchy breading.
This is a copy of my take on this. :
Serve with a Raspberry Mango Salsa. Also available at my site on SCRIBD

Feb 23, 2009
Tony Theobald in Home Cooking

Horseradish Cream Sauce for Beef

Jan 04, 2009
Tony Theobald in Recipes

Beach Bistro

Several visits to the Beach Bistro have convinced us and several of our friends that this may be the very close to the best restaurant we have been in. One of our closest friends was with us the last time we were there. She has traveled the entire US and been in many of the 5 Star places in this country. She claims that this is at the top pf the heap. We'll be there twice in February. Thanks to Shawn & Company.

Nov 28, 2008
Tony Theobald in Florida

Grilled Rib-Eyes with Chile-Lime-Tequila Butter

Direct or indirect heat makes a huge difference.We do not cook directly over the coals,because the meat stays moist.
Best judge of meat temperature is a thermometer.

Jun 29, 2008
Tony Theobald in Recipes

Michigan Style Chicago Hot Dog

Mar 22, 2008
Tony Theobald in Recipes

Brisket of Beef

Mar 22, 2008
Tony Theobald in Recipes

Black Forest Manhattan

Mar 22, 2008
Tony Theobald in Recipes

Source for Dried Seville Orange Peel?

According to Wikapedia:
Seville orange (or bigarade) is a widely-known, extremely tart orange now grown throughout the Mediterranean region. It has a thick, dimpled skin and is prized for making marmalade, being higher in pectin than the sweet orange, and therefore giving a better set and a higher yield. It is also used in compotes and for orange-flavored liqueurs..
I had to look it up, as I wasn't sure.
Would seem that the Curacao peel should work.

Sep 14, 2007
Tony Theobald in General Topics

Macaroni salad

Try this White Bread Recipe. It is a Copy Cat of the KFC recipe. How much better does it get ?

1 (7 ounce) box elbow macaroni, cooked
2 stalks celery, minced fine
1 tablespoon instant minced onion
1/3 cup diced sweet gherkins
1 1/2 cups Miracle Whip
1/2 cup mayonnaise
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1 teaspoon sugar
1/4 teaspoon salt, to taste

1. Combine everything just as listed.
2. Refrigerate salad tightly covered several hours before serving.

Sep 12, 2007
Tony Theobald in Home Cooking

varieties of wood chips? oh, and smoked chicken

Pork butt is a very subjective cut when smoking. Probably the best and most popular chips are Hickory & Oak in major parts of the south. We use a lot of Maple here. I have a 10 lb bone in butt (which are on sale here at 99 cents a pound) smoking in my Weber as I write this.Started at 6 AM this morning and I add charcoal and chips every few hours. Will cook for at least 12 hours..
Alder is without a doubt, my choice for any fish. We do a lot of fish here in Michigan.
Chicken does really well using Fruitwood.We use a lot of Apple and Cherry from the orchards near Traverse City. When smoking; Use indirect heat and try to keep your heat at somewhere around 225 degrees.

Sep 12, 2007
Tony Theobald in Home Cooking