Recipes by Ken Hulme

	Pizza Provençal by Ken Hulme French Pizza??? You bet! A classic provincial French bread - Fougasse - with traditional toppings.	3 votes 4336 views
	Pizza Provençal by Ken Hulme Classic provincial French bread - Fougasse - with traditional toppings.	1 vote 4768 views
	Seafood & Andouille Paella by Ken Hulme Roasted sweet red bell peppers, artichoke hearts, and andouille lend this paella an interesting array of flavors that show the Spanish origins of Creole Jambalaya. With a garlic baguette and a side salad it serves 6-8. Preparation time: 60-90 minutes	1 vote 8572 views
	Southwestern Succotash by Ken Hulme All the flavors of the Native American Southwest in one dish! This is NOT your Mama's southern succotash! Hate succotash? You'll love this!	1 vote 4880 views
	Ojo de Cabra Estofado (Eye of the Goat Bean Stew) by Ken Hulme Here's my take on a traditional Mexican stew, using Ojo de Capra (Eye of the Goat) heirloom beans. This is a stew; it has beans in it. Chile does not contain beans.	5 votes 3 reviews 3 comments 16947 views
	Argentine BBQ Sauce by Ken Hulme Years ago on Food Network was a show called The Surreal Gourmet, who had all sorts of interesting dishes and techniques. His family had come to the US from Argentina, and he said this was his grandfather - Gaucho Jack's BBQ sauce for steaks. Use at your own risk!	1 vote 3 comments 4766 views
	Rustic Baked Chicken & Black Bean Tamale by Ken Hulme Not all tamales are tiny packets steamed in corn husks. This is a traditional baked, not steamed, tamale that serves an entire family; filled with spicy chicken and black beans	4 votes 1 review 1 comment 9404 views