BRAISED PORK BELLY
WHOEVER IMAGINED UNCURED BACON WOULD BECOME SO POPULAR? PORK BELLY HAS BECOME A STAPLE ON RESTAURANT MENUS. NO WONDER. WHO DOESN’T LIKE BACON?
Food Recipes which you can create in minutes and stay healthy with your diet plan.
SHRIMP VELOUTÉ WITH SAFFRON
THERE IN THE CASE AT MCCALL’S, WHERE I BUY MY FISH, WERE THESE SUSHI-GRADE, BLUE NEW CALEDONIAN SHRIMP. KNOWING MY WIFE WOULD NEVER EAT THE HEADS, EVEN FRIED [Read More]
BUCATINI WITH GUANCIALE AND ONIONS
GUANCIALE IS AN ITALIAN BACON CURED FROM THE JOWL OF THE PIG. IT IS DENSER AND LESS FATTY THAN REGULAR BACON OR PANCETTA, WHICH ARE CURED AND/OR SMOKED [Read More]
BRAISED PORK SHOULDER
PORK SHOULDER, WHICH IS SOMETIMES CALLED PORK BUTT, HAS GOTTEN VERY POPULAR. NO WONDER. IT’S DELICIOUS AND INEXPENSIVE; A COMPLEX MASS OF FAT AND LOBES OF MEAT.
DUCK TWO WAYS
BEEF SHORT RIBS
STEAK WITH MARROW AND RED WINE SAUCE
ON COLD WINTER NIGHTS WHEN I CAN’T SEEM TO SHAKE THE CHILL FROM MY BONES, I GET A CRAVING FOR BEEF.
VEAL SCALOPPINE
CHICKEN TARRAGON
WHO DOESN’T LOVE POULET A L’ESTRAGON, THAT SEDUCTIVE COMBINATION OF CHICKEN, TARRAGON, ONIONS AND CREAM?
PORK LOIN WITH PEPPERS AND ONIONS
A LOT OF PEOPLE LOVED THE RECIPE FOR CHICKEN, PEPPERS AND ONIONS I POSTED A FEW WEEKS AGO.
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