There’s definitely no meat I enjoy cooking more than pork tenderloin! It’s such a wonderful blank canvas to create a seemingly endless variety of dishes – smoked, grilled, baked or pan seared, marinated, brined, Asian spice rubbed or southern barbeque
You will fall in love with this wonderful seafood medley recipe by Emeril Lagasse, from the 2007 Classic in Aspen!
Wine Pairing: We suggest an exquisite French rosé, 2015 Domaine de Fontsainte Gris de Gris (750ml, $15.99).
1/2 cup Piri Piri sauce
One large (1.5 lb) Maine lobster
While thumbing through an old Fine Cooking Magazine recently, looking for ideas and inspiration, I opened the dog-eared page of a recipe I have made many times (and LOVE!) This recipe belongs to Chef Daniel Boulud and it is his personal take
Easy, quick, light and delicious! I like to add a melange of steamed veggies (broccoli, carrot, onion and mushrooms) right before serving so they absorb the flavor of the sauce – yum!
Wine Pairing: Try a lighter bodied Pinot Noir such as
Wine Pairing: The 2011 Chateau de Beaucastel Chateauneuf-du-Pape (750ml, $89.99) has long been considered as one of the greatest wines in France. It is famously known for its elegance, balance and aging potential. Other great choices for this dish would be the
I’ve always thought (and am not alone in thinking this) that the measure of a great chef or a fine restaurant, is the quality of a “simple” dish, like a roast chicken. And if I am in a restaurant where
One of our fave cuts of beef, the “Flat Iron” Steak has become very hip in upscale restaurants – one because it is flavorful, two because it is versatile, three because it is usually served sliced so portions can be
We have enjoyed making, serving and devouring this dish many times!
Stuffed Quail with Goat Cheese Grits and Madeira Sauce
Photo Courtesy of: RestaurantGirl.com
3/4-pound veal stew meat, diced into 1-inch cubes
Salt and freshly ground black pepper
1 cup chopped onions
1/2 cup chopped carrots
Oh, how wonderfully perfect this stew is for this wintry weather we are sludging through right now! This’ll warm you inside – out, and satisfyyy?! Oh my, yes indeedy, indeed! (This can be made with beef or chicken as well, if using beef, then get a
Roasted Leg of Lamb
Photo Courtesy of: SeriousEats.com
1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of