Wedge Salad
Make a classic steakhouse salad at “yourhouse”. Using iceberg lettuce for the canvas, you can paint as colorful a picture as you wish.
Tim’s Steakhouse Menu
A steakhouse menu is special, and like lions on the African savannah, we carnivores enjoy nothing more than a big juicy steak.
Togarashi Cheesecake
Togarashi Cheesecake uses a blend of Japanese spices and makes you go hmmm? With pineapple chutney and miso caramel, you go Yummm!
Corpse Reviver #2
The Corpse Reviver #2’s unusual name piqued my curiosity. The authentic version led me the London Savoy Hotel in the 1930’s.
Red Bean Soup
Making red bean soup while sequestered is a challenge. This was supposed to be navy bean soup, but when I picked up my groceries I found red beans instead.
Oyster Mignonette Sauce
Try oyster mignonette sauce. It’s the other cocktail sauce with a more delicate flavor. Start with the “mother sauce”, then tweak it for perfection.
Grilled Picanha
Picanha, underappreciated in the U.S., but prized in Brazil. Grilled properly it has that toothsome texture and charcoal flavor you crave.
Star Hill Date ‘N Honey
The Star Hill Date ‘N Honey celebrates my love affair with Maker’s Mark and bourbon. Don’t forget the blackberry garnish!
Roasted Brussels Sprouts
Unlike a former President we love roasted brussels sprouts. This is my favorite, roasted and caramelized with honey and brown sugar.
Arnaud’s – New Orleans
A visit to Arnaud’s must begin in the James Beard Award winning French 75 Bar, then finish in the dining room enjoying dishes developed over 100 years.
Shrimp Cocktail
The shrimp cocktail began as a cocktail that you drink, and made with oysters instead of shrimp. Are you confused?
Cocktail Sauce
James Beard of culinary award fame was not a fan of cocktail sauce. In fact, he called it “the red menace”. Regardless, a great cocktail sauce belongs in the repertoire of any home cook.