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 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.
My better half loves butternut squash soup, so much that the canned variety is a staple on her grocery list. With the early onset of winter weather in our locale my thoughts turned to soup because on a cold winter day it’s the ultimate comfort food.
Forbidden rice is an ancient strain that originated 10,000 years ago in a remote China province. Emperors kept it for their own use and the black grains that turn deep royal purple when cooked were forbidden for consumption by their subjects.
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.
Here in Arkansas we call it the 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.
Vichyssoise is a classic French soup. Or is it? The true origin, French or American is a legitimate question. In 1917 Creme Vichyssoise Glacee made its debut on the menu of Chef Louis Diat at the New York Ritz Carlton Hotel.
Asparagus can be the most delicious of the vegetable kingdom. It can also be the most bedeviling of all vegetables.
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.