Chocolate Gravy and Biscuits
When you get past the thought of gravy with chocolate in it, and let’s face it, that just seems weird, you might discover something worth a taste.
Smoked and Flame Seared Porterhouse Steak
Using a 1960’s metaphor, a smoked and flame seared porterhouse steak is mind-altering. Who knew you can trip on prime black angus beef?
Wedge Salad
Make a classic steakhouse salad at “yourhouse”. Using iceberg lettuce for the canvas, you can paint as colorful a picture as you wish.
Togarashi Cheesecake
Togarashi Cheesecake uses a blend of Japanese spices and makes you go hmmm? With pineapple chutney and miso caramel, you go Yummm!
Red Bean Soup
Making red bean soup while sequestered is a challenge. This was supposed to be navy bean soup, but when I picked up my groceries I found red beans instead.
Oyster Mignonette Sauce
Try oyster mignonette sauce. It’s the other cocktail sauce with a more delicate flavor. Start with the “mother sauce”, then tweak it for perfection.
Picanha
Picanha is underappreciated in the U.S., but it’s prized in Brazil. Grilled properly it has that toothsome texture and charcoal flavor you crave.
Roasted Brussels Sprouts
Unlike a former President we love Brussels Sprouts. I like ’em boiled, steamed and even raw, but my favorite is roasted with sweet-hot honey sriracha sauce.
Shrimp Cocktail
The shrimp cocktail began as a cocktail that you drink, and made with oysters instead of shrimp. Are you confused?
Cocktail Sauce
James Beard of culinary award fame was not a fan of cocktail sauce. In fact, he called it “the red menace”. Regardless, a great cocktail sauce belongs in the repertoire of any home cook.
Bananas Foster
Soothe your inner caveman (or cavewoman) and play with fire making Bananas Foster!
Crispy Chicken
While working on her PhT, putting hubby through, my better half fixed this quick, easy and delicious crispy chicken. It’s as terrific now as it was then.