Jun 13, 2019
S1E1 Welcome to Smidgen, the podcast of Red Stick Spice Co.! “What can I do to make boneless, skinless chicken breasts taste better?” is the question heard day in and day out at our retail location in Baton Rouge, LA. To answer that question (and maybe even redirect the cook doing the asking) Anne Milneck, owner of Red Stick Spice Co. and host of Smidgen speaks with Galen Iverstine of Iverstine Farms Butcher to discuss the relatively new phenomenon of pre-packaged cuts of meat found in our grocery stores, how to get full flavor (while keeping our eye on our food budget), plus what it really means for a foodway to be sustainable.
Cooking Segment: Next, Anne and Red Stick Spice Co. store staffer Madeline go into the Teaching Kitchen to prepare a spicy Peruvian Spatchcock Chicken with Cilantro Sauce (perhaps putting an end to the boneless skinless chicken breast question once and for all.) The cooking segment is in near real-time and features some of our favorite seasoning and oil combinations that can help make your chicken into a main dish your family and friends will be clamoring for. Recipe for the Peruvian Spatchcock Chicken with Cilantro Sauce can be found here.
Mentioned on the episode: