Coq Au Vin
My first taste of Coq Au Vin was years ago, and I learned to make this delicious French classic at home served over brown butter egg noodles.
King Cut Steak Au Poivre
Chicago is renowned for great steak and my mouth began to water when I spied King Cut Prime Steak Au Poivre on the menu.
Maximo Bistrot – Mexico City
First dinner in CDMX celebrated at at Maximo Bistrot in Mexico City. Highly regarded and ranked #37 in the Latin America top 50.
Lorea – Mexico City
A note, presented in a velvet lined sandalwood box is given to the first guest each evening. I read it aloud to my dinner companions and that was the beginning of our Lorea experience.
Blackened Fish Tacos with Avocado Honey Sauce
Paul Prudhomme made blackened fish famous at his restaurant in the French Quarter, but all those I caught last year in the Louisiana Delta were gone.
Kitchen Tools – Cast Iron Skillet
Pictured above is my grandmother’s cast iron skillet. It’s old but it’s also good as new! This Famous Piqua Ware #7 was made by the Favorite Stove and Range Company founded in 1887. Cast iron skillets are the original non-stick pans.
Cacio e Pepe
The late Anthony Bourdain’s favorite pasta was cacio e pepe. Its simplicity belies its buttery savory flavor, punctuated by the occasional sharp bite of pepper
Aviatrix
Needing a gin based cocktail to add to the summer playbook, I created the Aviatrix. It was beautiful and it was tasty, What more do you need?
Fried Squash
If you could only have it one way for the rest of your life, fried squash is it. Simplicity is the strength of this family recipe.
Home-Made Guacamole
Mexico City is an amazing place with 23 million inhabitants – one of the largest cities in the world. While there, I had the opportunity to taste and compare their guacamole to mine.
Baked Beans with Sausage
The DeLorean took me waaay back to July 4th, 1975 for these baked beans. Fleetwood Mac was hot, Microsoft was new and Saigon had fallen.
Crawfish Cardinal
Crawfish Cardinal, named for the beautiful red bird, achieves its striking red hue through the addition of tomato in the sauce.