🍝 PASTA CARBONARA 1 lb spaghetti or linguini3 large egg yolks1 whole egg3/4 cup 3 oz Pecorino Romano, finely gratedFreshly ground black pepper6 oz guanciale, cut into small stripsSalt for pasta water Boil pasta in salted water until just shy of al dente.Cook guanciale in a skillet over medium heat until crisp and golden; remove from heat but keep the rendered fat.Whisk eggs and cheese together in a bowl until creamy; season...
Ginger beer adds body, spice, and sweetness — makes the drink feel more “crafted.” Works beautifully with your lemon‑forward menu (piccata, arugula salad, etc.). If you want it drier, use ½ oz less ginger beer. Limoncello Ginger Spritz Bright, lemony, lightly spicy — way better than the soda‑water version.🍋 2 oz limoncello3 oz prosecco2 oz ginger beer (instead of soda)IceLemon wheelFresh mint (optional) Fill a wine glass with...
Authentic birria de res made with beef shank, rich chile consommé, and bold Jalisco flavor — perfect for tacos or bowls. Birria de Res is a rich, chile‑braised Mexican beef dish that delivers deep flavor, tender shredded meat, and a consommé worth sipping straight from the bowl. This version uses beef shank for authentic texture and bone‑deep richness, giving you restaurant‑quality birria perfect for tacos, quesabirria, or a simple...
Porkstrami takes everything great about classic pastrami — the brine, the smoke, the peppery crust — and runs it through the lens of a good old-fashioned pork butt. It stays juicy, takes on smoke beautifully, and slices like a dream once it’s chilled. This version leans into big flavor: a proper cure, a heavy coriander‑pepper bark, and the bright hit of pickled red onions and mustard on the side. It’s the kind of cook that feels like...
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 fresh arugula1 Bartlett pear (chopped)1/3 cup Parmesan (shaved )1/4 cup almond slivers (toasted )1 tbsp fresh thyme leaves3 tbsp olive oil1 tbsp white wine vinegar1 tbsp fresh lemon juice1 tbsp honey2 tbsp shallots (finely chopped)1 clove garlic (minced)salt & black pepper (to taste ) Make the vinaigretteWhisk olive oil, white wine vinegar, lemon juice, honey, chopped shallots, garlic, salt, and pepper until...
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...
When you want something rich, hearty, and full of Louisiana flavor, gumbo delivers every time. It’s one of those dishes that rewards patience — the roux takes time, but that’s where the magic happens. You’ll know it’s right when it turns deep copper and smells nutty and bold. From there, the trinity — onion, celery, and bell pepper — builds the base, and the andouille sausage brings the smoke. Shrimp finish it off with that clean,...
