Stuart helps those of you with small rigs get the best out of your tiny packages. Mired in a St. Paddy's Day hangover from too much green beer, Chef Stuart approaches the morning after with as little effort as possible. By using the leftover corned beef and potatoes that were cooked in crawfish boil for his Rouxben (see last episode) he makes a tasty skillet of Cajun Corned Beef Hash.
Remember to check WannabeTVchef.com for all things Stuart.
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