Fresh Lime Sorbet
A fresh lime sorbet is a perfect intermezzo for a savory multi-course meal. Clean and re-set your palate with this tart/sweet treat!
Foie Gras With Apple Compote
Seared fois gras with apple compote is far tastier than the other primary French food groups. Wouldn’t you agree?
Beans and Cornbread
Beans and cornbread is a food group all its own at home in Kentucky and here in Arkansas. It’s inexpensive, fast and sticks to your ribs!
Ham Salad
Our favorite way to polish off those Easter Sunday leftovers is a delicious ham salad. Enjoy on toast, pumpernickel, crackers or buns!
Chilean Sea Bass with Corn Soubise
Pan seared Chilean sea bass with corn soubise, asparagus, lump crab, beurre blanc and demi-glace is…just heavenly!
Corn Soubise
Corn soubise is a decidedly American creation as an alternative for traditional starches for plating. It’s sweet and delicious!
Honey Mustard Sauce
Honey mustard sauce is the perfect condiment for chicken, pork and seafood. So easy to make there is no excuse not to!
Twin Fried Lobster Tails
Twin fried lobster tails were a specialty of Panos & Pauls in Atlanta, Georgia. This is my homage to that favorite restaurant.
Matzo Ball Soup
Matzo Ball Soup cooked in chili broth and served with mushroom broth takes time and effort, but is oh, so, heavenly!
Cheesy Saffron Restaurant Risotto
Cheesy saffron restaurant risotto makes meal prep ten times easier by par-cooking in advance and tastes supremely delicious!
Coconut Cream Pie
A tried and true coconut cream pie recipe so good it needs no “improvement” nor “elevation, just faithful re-creation!
Smoked Rib and Sausage Chili
Smoked rib and sausage chili is bean-free, tomato-less, thick and meaty. Yes, I make other chilis for bean lovers and even spaghetti fans, but this one is for me and others of a like mind. Can I get an amen from anyone in Texas? Many use chuck roast, but that doesn’t do it for me. […]