So, what do you do when you don’t know what to cook? Don’t cook. Yes, I said it: This is a post on my food blog that’s advocating not to cook. No recipe, no pots and pans, no hot stovetop, and no fuss. This Charcuterie Board will change the way you think about entertaining with…
Venison Bourguignon
With a depth of wild flavor bathed in red wine and a bouquet of herbs, this Venison Bourguignon is a Southern backwoods expression of a classic French dish. There are flavors here that tantalize: Wild game simmered down in a dark roux-infused gravy spiked ever-so-gently with red wine and punched with fragrant herbs, umami-rich mushrooms,…
Wagyu Beef Slider on Brioche with Jalapeño Pimento Cheese
Presented ceremoniously on a brioche bun, my Wagyu Beef Slider on Brioche with Jalapeño Pimento Cheese combines the best of hybrid Japanese beef with the down-home comfort of pimento cheese–a contrast of rich new flavors with more familiar tastes. The first time I tasted Kobe beef was at the flagship Matsuhisa in Beverly Hills, CA,…
Romano Chicken Breasts with Tasso Cream
The thick and creamy sauce infused with the spice of Cajun pork tasso hits you with a wallop of smoky flavor as you taste the first bite of my crispy Romano Chicken Breasts with Tasso Cream. Another bite, please! If you’re not from around these parts or at least traveled to Cajun country, you’re probably…
Peppered Pork Chops with Pineapple Jasmine Rice
The slow-simmered pork in my Peppered Pork Chops gently bubbles in a black-iron cauldron of Caribbean ingredients with aromatics, herbs, and spices delivering wave after wave of flavor. And when served over my citrusy Pineapple Jasmine Rice, you’ll be booking a flight to the islands. It was twenty-six years ago (August 8th, 1992) that Roxanne…
Ribeye Steak and Blistered Shishitos with Brown Butter
When sliced thick and pink in the center, a well-marbled ribeye steak delivers a depth of meaty flavor that can only be improved with just a dab of nutty brown butter. And when paired with grilled shishitos–a chili pepper that balances spiciness with subtlety–along with a sprinkle of flake sea salt, my Ribeye Steak and Blistered…
Chicken Marsala
A boneless breast of chicken pounded a la scallopini, seasoned, breaded, and pan-fried in olive oil and butter is a thing of beauty. But when ignited with a splash of intense Marsala wine and infused with garlic and mushrooms, these ingredients come together in a masterful Chicken Marsala that defines old-school Italian cooking for me….
Short Ribs with Coffee Gravy
Braised on the bone, these English-cut Short Ribs with Coffee Gravy are dripping with the dark, earthy flavors of the Louisiana terroir they come from. The thick, rich, savory gravy with the smell of dark roast coffee has a slight edge of sticky sweetness from the sugarcane molasses that balances this dish. It’s not only…
Beer-Braised Stuffed Brisket
When I say I’m cooking brisket, most folks immediately think of a slow-smoked Texas barbecue brisket. And while that iconic dish made famous by our neighbors to the west is a great one and worthy of another posting, that is not at all what I’m talking about. This is a Beer-Braised Stuffed Brisket–a fork tender…
Deer Sausage and Shrimp Jambalaya
Simmering down a black pot of rice infused with vine-ripened tomatoes, fresh aromatics, and garden-grown herbs punched with the depth of flavor of smoky sausage is about as comforting as South Louisiana food can get. But when those tomatoes are of the Creole variety, the sausage features the bold flavors of venison mixed with pork,…
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