Lasagna Bolognese
Lasagna Bolognese has flavors unlike any lasagna I have ever tasted. Beef, pork and veal plus a “mystery meat” and bechamel sauce make it unique.
Carne Asada Street Tacos
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
Beef Cheeks are tough as nails, with good reason until you cook it low and slow, then it’s fork tender and delicious.
Scallops on Forbidden Rice
Scallops on Forbidden Rice is one of the many dishes using them as the feature ingredient for “Scallopalooza”
Strip Steak with Chimichurri Sauce
New York Strip Steak has several aliases like Kansas City, Delmonico, Shell and Club steak, but I call this tender cut Delicious.
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 was 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!