When time is short and energy waning, this simple recipe will put the wow back on your dinner table. Ingredients Process Note: You can serve the pieces as an entree, but you can also slice the thighs for chicken tacos or enchiladas. This seasoned meat …
Read MoreAglio e Olio with Sauce
This is the sauce for the popular Neapolitan cuisine, Spaghetti Agilo e Olio. It is a white cream sauce that requires making a roux, which isn’t hard once you get the hang it. Ingredients Process Note: Do not use pre-shredded cheese, it will clump and …
Read MoreGarlic Aioli
This rich and garlic aioli is great on fried potatoes or in fish tacos . . . or about anything. Ingredients Process Keep refrigerated after making. Will last several days but the garlic taste will diminish over time.
Read MoreBasic Rice Pilaf
Pilaf originated in Turkey but almost every culture today has a version of this rice based dish that’s cooked in stock along with other fresh ingredients. It’s the other fresh ingredients that define the regional variations. This recipe is for a basic version from which …
Read MorePommery Mustard Beurre Blanc Sauce
Pommery mustard sauce is thick and creamy with rich flavors infused. It is simultaneously sweet with a strong blast of mustard spice. This sauce can be served with seafood dishes, grilled pork/chicken/steak and even as a salad dressing (more healthy than that crap you buy …
Read MoreGrilled Pork Chops with Pommery Mustard Sauce
This French take on pork chops starts on the grill and finishes in the oven. The Pommery Mustard sauce is a rich creamy sauce that is both sweet and spicy and brings the grilled pork chops to life. Before you start on this recipe, make …
Read MoreChicken A Jus
A nice gravy to go with a roasted chicken. It works best if you just roasted a whole chicken, but can work if you roasted pieces, like a package of bone-in skin-on thighs. This recipe won’t work if you’re roasting skinless chicken since there is …
Read MoreRoasted Spatchcock Chicken
Spatchcock is a technique that allows you to evenly and quickly roast or smoke fowl. You need a good pair of kitchen scissors for this to work, which is why its a bit of a struggle to spatchcock a turkey – their bones are thicker …
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