VIEW POST
Crispy rings, great alongside a thick juicy steak. Note from pics that most of the work is fully delegable.
Cut up and separate into rings, toss in flour mixed with some cornstarch and a bit of salt, set rings aside.
Mix equal parts milk and buttermilk into the flour (until a…
VIEW POST
Some dishes excite just through the settings evoked. Like Baja Style Fish Tacos – a late lunch on a barstool somewhere warm.** Or Porterhouse for Two – dinner at a clubby NYC steakhouse, settled next to each other in the lush red banquette. Perhaps a vodka martini with blue-cheese…
VIEW POST
Lamb porterhouse: meaty sirloin and tender filet, split by a T-bone:
Rub 2-inch lamb porterhouse chops with canola oil, season with Herbes de Provence, cracked pepper and kosher salt. Into a screaming hot pan for about 3 or 4 minutes a side. Let rest aside, reduce heat melt a…
VIEW POST
Brandade — a brunch love labor. Patience rewarded. Salt cod soaked in three changes of water, lightly poached until gently flaked. Yukons cooked way soft. Cream, long simmered with smashed garlic cloves and sea salt. Extra virgin olive oil, warmed with fresh thyme and rosemary, strained.
Cod, cream…
VIEW POST
Fresh cut berries on your parfait? Ok. OR you could soak them in booze… Your call, but I know which way I’m leaning…
Toss some mixed fresh berries – here: blueberries, raspberries and sliced strawberries – with a spoonful of sugar and the juice (or zest) of half a lime….
VIEW POST
Here’s a real treat – perfect for a big family meal. The pics are from the holidays…
Step 1 – butterfly the tenderloin roast (or have your butcher do it), and smear the inside with an herb paste – here I used chopped fresh tarragon, parsley, thyme and rosemary mixed…
VIEW POST
I cook mine less than he did (pink pork is ok!) but otherwise this is my Dad’s roast pork recipe:
Rub roast lightly with canola oil, then coat with S&P, garlic powder and hot Hungarian paprika (smoked would also be good). Let sit outside the fridge for a good hour…
VIEW POST
VIEW POST
Dear Internet: My Red Lobster copycat biscuits? Terrible.
Been a while since I’ve frequented Red Lobster. Only really remember the biscuits. I was thinking about those biscuits a few weeks ago, might be nice to knock them out. Found a copycat recipe and went to work. Was it a…
VIEW POST
It’s French bistro night:
Carte Du Jour
Pan Seared Bone-In Prime Strips / Beurre Maitre d’Hotel
Mixed Bitter Greens / Dijon Vinaigrette
Crispy Pommes Frites
Lots of Cheap Red Table Wine
Ok fancy French talkin’ guy, so what’s Beurre Maitre d’Hotel? This:
Soften a stick of butter, beat with cracked pepper, sea salt and chopped fresh herbs…
