Smoked and Flame Seared Porterhouse Steak
Using a 60’s metaphor, a smoked and flame seared porterhouse steak is mind-altering. Who knew you can trip on prime black angus beef?
Picanha
Picanha is underappreciated in the U.S., but it’s prized in Brazil. Grilled properly it has that toothsome texture and charcoal flavor you crave.
Crispy Chicken
While working on her PhT, putting hubby through, my better half fixed this quick, easy and delicious crispy chicken. It’s as terrific now as it was then.
Lasagna Bolognese
Lasagna Bolognese has flavors unlike any lasagna I have ever tasted. Beef, pork and veal plus a “mystery meat” and bechamel sauce make it unique.
Carne Asada Street Tacos
Carne asada street tacos are just one of my favorite culinary gifts from Mexico. We have several local restaurants and tacquerias here that I label authentic based upon my trip to Mexico City last summer. I call myself lucky.
Beef Cheeks
Beef Cheeks are exactly what you think they are, the cheek muscle of a cow. They are tough as nails, with good reason if you think about how much they use it.
Scallops on Forbidden Rice
A friend of mine is a scallop fanatic, so when he said he was coming to visit the wheels began turning. Thus was born the concept of “Scallopalooza”, a dinner focused on scallops.
Strip Steak with Chimichurri Sauce
Here we call it New York strip steak but it has several aliases. Kansas City and Delmonico are two others, but in New York it was commonly called a shell steak and internationally it’s known as a club steak.
Coq Au Vin
My first taste of Coq Au Vin was at a restaurant called, what else, Le Coq. They closed a few years ago and I wept because it was a favorite dish.
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.
Blackened Fish Tacos with Avocado Honey Sauce
Paul Prudhomme made blackened redfish famous at his restaurant in the French Quarter, but all the redfish I caught last year in the Louisiana Delta was gone.
Cacio e Pepe
The late Anthony Bourdain had a huge influence on my appreciation for food. How to cook it, how to enjoy it, how to share it, learn from it, and to be thankful for that.