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.
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.
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
Crawfish Cardinal
Crawfish Cardinal, named for the beautiful red bird, achieves its striking red hue through the addition of tomato in the sauce.
Herbed Pork Chops with Mustard Sauce
It was a dark and stormy afternoon, the sky filled with thunder and lightning…and we were hungry for herbed pork chops.
Pork Belly and Roasted Potatoes
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!