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.
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.
Chicago is renowned for great steak and my mouth began to water when I spied King Cut Prime Steak Au Poivre on the menu.
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.
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.
Spell it Cardinal or Cardinale. Either way, this dish gets it’s name from the beautiful bird and it’s color from tomato in the sauce.
It was a dark and stormy afternoon. The clouds were rolling, the sky was filled with thunder and lightning…and we were hungry! I suggested we have herbed pork chops with mustard sauce.
Roasted pork belly is one of my earliest attempts to recreate a restaurant dish. The chef gave me his recipe and his secret ingredient. Easy!