Too Cocky with the Guac-y
Carla Lalli Music and Rick Martinez are joined by Stephen Satterfield from Netflix's High on the Hog.
Borderline Salty · Pineapple Street Studios and Audacy
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Show Notes
On today’s episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music respond to a rant about unsalted butter, discuss the basics of spice cabinet organization, and share tips for how to stretch a limited amount of basil.
Plus, Stephen Satterfield from Netflix's High on the Hog joins us to share a kitchen nightmare story from his early days in fast-food service. Since we recorded this episode, High on the Hog won a Peabody Award. Congrats, Stephen!
This week’s recipe book:
- Carla’s Sunday Ragu
- Rick’s Double Dutch Chocolate Cookies
- Carla’s Salted Rosemary Shortbread
- This week’s Rad Fad/Bad Fad contender: An Italian Grinder Sandwich
As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).
Check out Whetstone Magazine here and watch High on the Hog: How African American Cuisine Transformed America on Netflix
Find us on Instagram @borderlinesalty
Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.
If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.
You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com
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