Flounder Meunière 4 nice sized filets of flounder 4-6 oz each*Salt and pepper to taste3 tbsp olive oil**All purpose flour for dredging About 1 cup6 tbsp salted butter1 sprig fresh thyme optional1 lemon plus more wedges for serving2 tbsp finely minced fresh parsley Pat the fish filets dry with paper towels, then season both sides with salt and pepper. Pour enough olive oil to generously coat the bottom of a medium-large saute pan and place over...
Arugula Salad 3 cups arugula1 chopped bartlett pears1/3 cup goat cheese (or preferred cheese)1/4 cup toasted walnuts (or preferred nut)1 tbsp fresh thymeHoney Vinaigrette3 tbsp olive oil1 tbsp white wine vinegar1 tbsp fresh lemon juice1 tbsp honey2 tbsp chopped shallots1 clove garlic (minced)saltblack pepper In a small jar or bowl, whisk together the olive oil, white wine vinegar, fresh lemon juice, honey, chopped shallots, salt and pepper...
Caesar Salad Dressing 1 cup mayonnaise3/4 tsp anchovy paste1 tsp Worcestershire sauce3 1/2 tbsp lemon juice3 garlic cloves (minced)3/4 tsp black pepper (freshly cracked) Put all ingredients into a medium bowl until well blendedRefrigerate for up to a week
We discovered this martini at Kohl's Ranch in northern Arizona Smarty Martini 1.5 oz vanilla vodka1.5 oz amaretto2 oz sweet & sour.5 oz simple syrup2 pineapple chunks (frozen for garnish)
Cottontail Martini 1.5 oz whipped vodka or vanilla vodka1.5 oz coconut rum2 oz half and half1/2 oz cream of coconutSplash of pineapple juiceHoney (chopped sweetened coconut, and marshmallow to garnish) Begin with two small plates. To one, add a teaspoon of honey. To the other, add the sweetened coconut. (I recommend giving the coconut a rough chop before using.) Rim the edge of the martini glass first in the honey and then in the coconut. Set...
wegr Gumbo 1/2 cup olive oil1/2 cup all purpose flour1 green bell pepper (chopped)1 med onion (chopped)3 stalks celery (chopped)4 cloves garlic (minced)1 tbsp Cajun seasoning1 qt chicken stock, plus 1 cup water2 tsp Worcestershire sauce12 oz andouille sausage (cut into 1/4" rounds)2 lb shrimp (peeled and deveined)salt and pepper (to taste)5 green onions (white and green parts, chopped)1 tbsp filé powder (optional)Hot sauce (to taste) Make...
Coq au Vin 4 lb chicken thighs1 bottle red Burgundy (or other dry red wine)¼ lb slab bacon (diced)8 oz small white button mushrooms (stems trimmed)16 oz frozen pearl onions (thawed)2 carrots (peeled, cut into ¼-inch coins)Salt and pepper4 tbsp unsalted butter1 large onion (diced)1 celery stalk (diced)¼ cup brandy1½ tbsp flourChicken stock (if needed)¼ cup minced flat-leaf parsley2 tablespoons minced chives1 cup toasted sourdough croutons...
This dish is packed with flavors and textures. The marinated chicken absorbs the tangy, garlicky goodness, while the breadcrumbs and Parmesan cheese provide a crispy, savory crust. Grilling the skewers brings out a smoky, charred taste. The star of the dish, the lemon butter sauce, adds a rich, buttery finish with a fresh burst of lemon and aromatic parsley, making every bite a delightful combination of savory, tangy, and creamy. It's a comfort...
Margarita pizza is a classic for a reason. It’s all about the simplicity and quality of ingredients—each one shines. The fresh basil, the tangy tomato sauce, and the creamy mozzarella cheese all come together perfectly. When those flavors meld on a crispy, yet chewy crust, it’s pure magic. There’s just nothing like the combination of fresh and flavorful ingredients Margarita Pizza Margarita pizza originated in Naples, Italy, in 18891....
Picture the rich, creamy sauce infused with garlic and a hint of lemon, coating each piece of al dente farfalle. The shrimp bring in a succulent, juicy texture, the toasted pine nuts add a satisfying crunch, and the spinach balances everything with its fresh, slightly bitter note. It's a symphony of flavors and textures that will have your taste buds singing. 🍝🦐🍋 Gamberetti e Pinoli Flavor Balance: Garlic, olive oil, shrimp, butter,...
