Knowing that I was making Seared Duck Breast for Valentine’s Day, the inner Pinterest-fiend in me began to churn. Duck fat fries? Duck fat pastries? Duck fat fried Vegetables? No, no and no. When I came across the recipe for Crispy Duck Fat Smashed Potatoes, I just knew. Love at first sight, executed on Valentine’s…
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Seared Duck Breast with a Red Wine & Shallot Reduction
I have to admit, I love duck; however, before Valentine’s Day, I had never actually made it on my own. And, with a little research and a lot of luck, it turned out beautifully. There is a simple elegance to this dish. It is so easy to prepare and yet one of those dinners that…
Sweet Chili Glazed Salmon with Sauteed Sugar Snap Peas
The not-so-closet seafood addict strikes again: succulent, sweet, and a hint of spice. This might have been the most delicious salmon I have ever enjoyed (and sous chef approved by leaps and bounds). Now don’t get me wrong, I’m a sucker for the smoky flavors of cedar planked salmon; but the preparation of this salmon makes…
Peanut Butter-Oatmeal Chocolate Chip Cookies
In honor of Valentine’s day I thought it would be most appropriate to showcase a perfect marriage: chocolate and peanut butter (with milk and cookies coming in as a close second). Not to mention, this is a wonderful sweet treat for your special someone, my sous chef loved them! Heavenly? Yes. Soft and delectable? Check….
Grilled Filet Mignon with a Brandy-Red Wine Mushroom Sauce
This elegant dinner has Valentine’s Day written all over it. A beautiful steak, mushrooms, red wine… a match made in heaven. Yes, just like you and your sweetheart. Sure, you could go out to dinner along with the rest of the world – or you could do something really romantic and surprise your special someone…
Braised Chicken Thighs with White Wine, Cipolline Onions and Mushrooms
Sunday. Dinner. That is all. It’s perfect. Do I overuse the word perfect? Probably. Am I too excited for food? Probably. But folks, this is an unbelievable recipe. It’s actually the first time I’ve ever made it, an original Fine Cooking work of genius, and it most certainly will not be the last. This chicken is melt-in-your-mouth…
Seafood Cioppino
I have a couple of recipes I can’t wait to share with you (and I promise I will)… but we had an amazing birthday celebration for my dad and I this evening and I couldn’t help but prioritize this wonderful recipe. Think of cioppino as a seafood stew. It’s not an everyday meal or a…
Creamy Chipotle-Cider Dressing
This is the perfect dressing for that southwest inspired salad. For me, it was the delicious Cajun Rubbed Steak Salad. So simple, so easy. Creamy Chipotle-Cider Dressing 1/2 cup sour cream 1/2 cup mayonnaise 1/4 cup apple cider vinegar 1 tablespoon minced chipotle pepper (or less, if you don’t like it as spicy) 1 teaspoon adobo sauce…
Cajun Rubbed Steak Salad with Creamy Chipotle-Cider Dressing
Salad is to summer what soulful soup is to winter. And in the depths of February, I find myself craving sunshine, warmth and bright, fun recipes. So, to break up the monotony of hearty winter dishes (and my bacon-in-everything streak – but don’t think it didn’t cross my mind for this one) we are going…
Red Wine-Dijon Vinaigrette
This Red Wine-Dijon Vinaigrette is simple, flavorful and elegant. Perfectly paired with the Spinach and Arugula Salad with Raspberries and Avocado. Recipe: 1/2 cup olive oil 1/4 cup red wine vinegar 1 tablespoon dijon mustard 1 teaspoon Worcestershire sauce 1 squeeze of half lemon 1 teaspoon fresh thyme 1/2 teaspoon salt 1/2 teaspoon pepper Folks,…
Champion of Chilis
Steer clear, vegetarians. This one is meaty. I’m talking hot Italian sausage, pork, ground beef, andouille sausage and bacon (this is getting embarrassing). Do I use too much bacon? Maybe. Am I a quitter? Not a chance. This is a very, very hearty chili. And perhaps I am biased, but this is truly the BEST chili…
Balsamic Brussels Sprouts with Caramelized Onion and Bacon
You’re going to have to trust me here. Yup, I know. Most people don’t have a hankering for brussels sprouts, or baby cabbage heads as my sous chef refers to them. Even he had a baseless aversion to these beauties until… well, this recipe walked into his life (it’s a pretty permanent fixture now, too. And might I…