Pork tenderloin Flour 1 tbsp of steak seasoning ( I use Weber Chicago style) For the cherry sauce: 1 tbsp olive oil 1/2 medium shallot, finely chopped Kosher salt 1 cup fresh Bing cherries, pitted and halved 1/3 cup ruby port or red wine 2 teaspoon balsamic vinegar reduction Mix a tablespoon of flour(you can use breadcrumbs too) and the steak […]
This is an easy delicious way to make catfish, and it incorporates a classic Creole tomato sauce. Make sure you get Mississippi raised catfish. Tilapia is for Trump fans 1 pound catfish 1 onion chopped fine 1 bell pepper chopped fine 1 stalk celery diced 1 can diced tomatoes (Rotels work too) 4 cloves garlic […]
This is the best chicken you can put in your mouth outside of perfect skillet fried chicken. (Adapted from America’s Test Kitchen) INGREDIENTS 3tablespoons veg oil 1/4cup lightly packed fresh mint leaves 2tablespoons kosher salt 6medium garlic cloves, peeled and roughly chopped 1tablespoon ground black pepper 1tablespoon ground cumin 1tablespoon sugar 2teaspoons smoked paprika 1tablespoon Montreal Steak seasoning(I like the Weber) […]
May 7, 2013 As some people know, I got fired from my job recently after not even 4 months being there. They said the reason being that I was “behind in my training”. Ironically enough I skipped my global cuisine class to stay after work for three hours to do some training the night before […]
In my culinary adventure that I have endured through my life, one thing I have realized is that the finest dishes of the world have occurred by necessity to eat provided what you have rather than having all resources available therefore great things are invented. Modern French and Italian food are based on peasant dishes. […]
I used a left over grilled pork tenderloin that I sear roasted a few days ago. 1/2 a red onion diced 3 small fennel bulbs or one large diced(about the amount of one diced onion) 1 can diced tomatoes. 1/4 cup red wine 1/2 cup chicken broth 2 cloves garlic pressed red pepper flakes 2/3 […]
Cold January weekends screams beef stew to me. I settled down on a Saturday and whipped up a classic French beef stew: Boeuf Bourguignon. The key ingredients in this recipe are about 4 pounds of stew meat( I prefer chuck for the fat content and the tenderness it brings with less time in the oven), […]
In the midst of the winter a good soup recipe is always needed. Tonight I whipped up a simple soup. Pozole is a precolumbian soup that the Aztecs made highlighting hominy. Hominy is a corn that is soaked in lye so make sure you rinse this product thoroughly. 1.5lbs chicken boneless thighs cut in 8-10 […]
