The Pittsburgh Steelers invites you to join over 20 current and former Pittsburgh sports legends on the fourth annual fan cruise vacation through the Caribbean!
The most important thing I learned in regard to my online business today is that you should define your business by the people you serve, not by the product you make. You see, the point is, it’s all about your visitor or customer. You must be prepared to solve their problem and relieve their pain because that is why they are on your blog or website. They are looking for a solution to their problem.
I remember a post I read by a very famous internet guru that said, people don’t buy the drill because they want a drill, people buy a drill because they need to make a hole! I found out that statement actually came from Harvard marketing professor Theodore Levitt. While brilliant in its insight, it stops short in my opinion of the real reason people buy a drill! Nobody really wants a hole in their wall. What they really want is what the hole in the wall will lead to – you know, the end result. Maybe the end result is a shelf to give the purchaser more storage. Maybe it’s a picture hanging on the wall or a mount for that new flat screen TV! All I’m really saying is the hole is not the payoff. The hole is a means to an end!
The reason I bring this up is part of the reason I wrote this post. The hole is definitely part of the reason for buying the drill, but it’s not the desired end result, it’s not the whole reason. When you are adding a product to sell to your readers & customers, ask yourself if your solution is the entire reason why someone would be motivated to spend money on your product. If your customer really wants a hole, is the drill you’re offering the best tool for your customer to make the hole with! Or can you go a step beyond making a hole and provide the mount for the photo or for the TV?
We should always try to figure out the solution to the problem your customer has and try to provide as much of the solution as you can. Yes, you can provide the drill to make the hole, but why stop there? Provide unlimited value to your customer, tell them the best drill for their job which is helpful because there are thousands of drills out there and give them instructions on how to hang a mount with a link to the best mount for their particular job! Provide value to your readers and customers by taking the time to solve as much of their problem as you can! Provide as much free value as you can. Last but not least, teach everything you know!
Of course we could take the drill/hole theory to many levels and directions but I believe it’s still a valid place to start the thought process of what you customer really wants. No matter what the customer wants the end result to be, if they need to start with a hole, the point is still a valid one. Solve the problem by supplying the best possible means to the end result. Be a part of the solution even if you aren’t the entire solution, be a means to a desired end.
Todd Wilbur’s Top Secret Recipes for Margaritaville Jamaica Mistaica Wings, Chi Chi’s Mexican Fried Ice Cream and Subway Bourbon Street Glaze
Margaritaville Jamaica Mistaica Wings:
Menu Description: “Come back to Jamaica! Our wings tossed in habanero-honey wing sauce with cucumber sticks and house-made mango ranch dipping sauce.”
One of my favorite wing shack mottos is “Chicken is chicken, but the wing is the thing!” As we all know chicken wings, when done right are the things that fond food memories are made of! This top secret recipe clones Jimmy Buffet’s Margaritaville Jamaica Mistaica Wings, reported to be some of the island-themed restaurants best! The wings are prepared the traditional way but what makes them special is the habanero honey sauce! Just saying that makes my mouth water!!! Check out Todd Wilbur’s Top Secret Recipe and see for yourself! Of course I can’t put the recipe on my blog but I put the link to the recipe here for your convenience! Click the link below and you’ll be on your way to eating “chicken wings in paradise” in no time at all! Sorry – I couldn’t resist that one!
Source: Top Secret Restaurant Recipes by Todd Wilbur.
Chi Chi’s Mexican Fried Ice Cream:
Menu Description: “Our specialty! French Vanilla ice cream with a crunchy, crispy cinnamon coating. Served with your choice of honey, chocolate or strawberry topping.”
Ok, I have to admit that ice cream is one of my favorite things to eat EVER! I love the stuff! When I heard about this dessert I decided it was something to put on my “must try” list for sure! The cool thing about this dessert is, it’s really not fried at all! I mean I have to admit that ice cream is a guilty pleasure all on it’s own so frying it would only add to the need for me to eat it in a trench coat with a hat and dark glasses. You know, to hide my identity while indulging my ice cream eating addiction! Well, that’s not necessary my friends! This ice cream dessert is actually rolled in corn-flake crumbs that have been flavored with sugar and cinnamon. So it only looks like it’s been fried! Chi-Chi’s says this is their most requested dessert menu item. I say “SCORE” cause since it’s rolled in cereal, it qualifies as a breakfast item! Wow, ice cream for breakfast!Now where did I put that trench coat?!
Source: Top Secret Restaurant Recipes by Todd Wilbur.
Subway Bourbon Street Glaze:
I’m not a fast foodie and I rarely eat the stuff, but the Bourbon Street Glaze from Subway’s new Bourbon Street Chicken Sandwich sounds right up my alley! I actually fall in love with sauces if they’re really good! I use to go to Friday’s just to order the Jack Daniel’s glazed shrimp & ribs! I love that stuff! This glaze like that one sounds like a real winner! Maybe the secret really is in the “sauce”!
Source: Top Secret Restaurant Recipes by Todd Wilbur.
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Join Sweet Mother’s Kitchen email list for our Sweet Potato recipes that will be sure to impress! The holiday are coming and for me, nothing says holidays like a sweet potato pie! I’ve always loved sweet potatoes so this year, I’m going to celebrate sweet potatoes in a big way! We’re talking all things sweet potato! Just to give you a little sample – sweet potato pound cake, sweet potato gobs, sweet potato roll (like pumpkin roll but with sweet potato, sweet potato butter – oh yea, we’re talking all things with my favorite spud, and I’m not talking about Spuds MacKenzie! Click here now and you’ll go to my email sign up page! Give me your name and email and I’ll make sure you never miss a recipe! Here’s to Thanksgiving and Christmas and all the recipes that we’ll fall in love with and use to make memories with our loved ones! Let’s get cookin baby! Go to my email sign-up page and fill out your name, your email address and click submit! Click here now
The purpose of Sweet Mother’s Kitchen is to help people find and share recipes that have been handed down in families from one generation to the next. Many of these types of recipes (soul food/comfort food/southern food/country food) have not been formally documented by written recipe. Here at Sweet Mother’s Kitchen, we are attempting to share in that process by encouraging the sharing of recipes, an act which requires documentation to achieve. It does take time to create all this content, so I do accept paid advertising, sponsorships, affiliate programs and other forms of compensation.
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When my dad taught me how to make gravy, I was probably about 13 or so. I had been cooking for a while by that time, I’m sure I had made gravy before, but my dad taught me how to make graving by starting with a roux. The important thing though is that he did teach me by starting with flour and grease (we never said oil back then). Daddy never told me that his way of making gravy was called a roux. I didn’t really learn about the complexities of a roux until I went to culinary school, years later. Since culinary school, I can say I no longer make my roux with flour and grease, even though back in the day when Daddy was teaching me, the grease was mainly bacon grease – so, y.u.m.m.y!!! Today, I use roux for different reasons and in different applications. Sometimes for gravy, sometimes for sauce, it depends on what I’m making. Something else I learned in culinary school was that roux comes in a variety of colors. There are blond rouxs, brown rouxs, red rouxs and black rouxs. The darker the roux, the more intense the flavor!
I use a light or blond roux if I’m making the gravy for creamed chicken or chicken pot pie. I use a medium to dark roux for brown gravy or if I’m making gumbo. Different color rouxs for different dishes. This is the recipe for a basic roux. The longer you allow it to brown, the more intense the flavor and the darker the color. But be careful not to burn it, and yes there is a difference that you can taste!
1/2 cup of butter
1/2 cup plus AP flour
1 quart of broth or water
Melt butter on stove top using a 4 quart sauce pan or large cast iron skillet, using a medium heat. Once the butter has melted, turn the flame down to medium low. Add flour and stir until it reaches the consistency of peanut butter. Brown roux to the desired shade. When preferred color is reached, add liquid to the roux. I usually prefer to use broth but you can use your choice of liquid, including water, milk, juice and stock. Once you master making roux, it will be your “go to” choice for thickening soups, sauces and gravies.
Quick Tip: One of my chef instructors taught us to make a batch of roux to keep near the stove to use as needed, instead of starting a roux from scratch every time we needed to thicken a dish. I tend to do this when I’m working on a big meal and I have many dishes that will need thickened, gravy to be made etc. Make a batch of blond or light to medium brown roux. When it reaches the color you want, remove it from the heat and keep in a covered container near the stove. If you have any left over that you won’t use for a while, you can keep it in the refrigerator until you need to use it.
We are calling all cultures to ask you to please submit a soul food recipe! We know that there is soul food in EVERY culture. The dish that transports you back to your childhood with one bite or even one smell! Please share your culture with us and upload your favorite recipe – home cooked, comfort food that made you who you are! We want to have the largest soul food recipe submission web site on the internet with the best soul food recipes from all over the world. It starts with one recipe – won’t you please add yours? If you’ve got a story and a picture to go with it, even better! Thanks a bunch!
BTW: What would you like to see on this blog? Do you want video demos? Guest chef demos? Is there a certain soul food recipe or type of recipe you’d like to see more of? How about soul food from a particular culture based on who your favorite athlete or singer is? I mean are you like me and a Steelers Troy Polamalu fan? Even though Troy is an American and was born in California, he is of Samoan descent. So maybe you’d love to try a Samoan soul food recipe to serve on game day in honor of Troy, even though he’s retired (boo-hoo and a moment of silence please!). Do you love African actress Lupita Nyong’o and want to know a Sudanese soul food dish? Think outside the box and nothing is out of consideration! Please let us know and PLEASE leave some comments – let’s talk!
Neck bones are the original “where’s the meat” dish! The emphasis for original soul food was never on a lot of meat, in fact it’s a cuisine with heavy emphasis on sides. Why? Well probably because meat was scarce! The slaves got the scraps, leftovers and parts that the people who owned them didn’t want. I think that’s why we have so many great soup, stew and casserole recipes because these dishes contained a little meat to season the dish but were filled with vegetables, beans, rice, potatoes etc.
Today modern soul food recipes are a lot heavier on the meats. Ribs, pork chops, meat loaf, fried chicken, roasts – etc., was not food that would have been available during slavery. Recently, I had a plate of neck bones and potatoes. I hadn’t eaten this dish in years and it was really good! It reminded me that southern/soul food originally didn’t rely heavily on a lot of meat. The dishes relied on flavor and fresh ingredients – farm to table was the way of life. Slaves ate what they grew and scavenged with a little bit of meat thrown in here and there when they could get it.
- 3 lbs. of pork neck bones
- 1 onion cut up
- 1 hot pepper cut up
- 4 stocks of celery cut up
- 1 c. diced sweet peppers (green, red and yellow)
- 3 lbs. peeled quartered potatoes
- garlic powder
- onion powder
- Put all ingredients except potatoes into a 6 quart stock pot. Cook over medium flame about 1½ hours. Add 3 lbs. of quartered potatoes. Cook another 20 minutes or until potatoes are tender and meat falls off the bone. Serve with corn bread and your choice of vegetable. Don't forget the hot sauce!
I am doing this post to find out what you want to see on this blog, so – can we talk? My dream is to make Sweet Mother’s Kitchen the largest soul food recipe sharing website on the internet! Soul food, home cooking, home made beauty recipes – all that! Would you consider submitting a recipe? Would you like to see anything else included? I’m all ears and I really want to hear from you because I want an interactive site that you not only submit recipes to, but also visit and “talk” to on a regular basis!