Aviary Cocktail: Another Caucasian, Gary

The Dude might not recognize this lovely complex drink as his favorite indulgence but the folks at Aviary, the Chicago and NYC cocktail bar, created this in his honor. It is a refined take on the White Russian and named after one of thousands of memorable Dude quotes from the Coens’ The Big Lebowski. TheContinue reading “Aviary Cocktail: Another Caucasian, Gary”

Salmon, Cauliflower and Citronette

This is a rare post for me. I cooked this for dinner tonight. Typically it takes me weeks or even months before getting back to something I want to blog about. This dish was simple, delicious and looked great that I figured I’ll get off my lazy behind and post it here. I picked upContinue reading “Salmon, Cauliflower and Citronette”

Equilibrium-Brined Pork Belly

Brining has been in the culinary home cook’s lexicon for the better part of maybe 15 years now. I first heard about it in a beloved episode of Alton Brown’s “Good Eats” where he brines the Thanksgiving turkey. It sounded so damn cool and science-y. It is a powerful trick that anyone can do andContinue reading “Equilibrium-Brined Pork Belly”

Citrus-Cured Salmon, Parsley-Chive Coulis

Seafood gently poached in fat is a great way to cook. Lobster poached in butter and tuna in olive oil are both such examples. The fat slowly cooks the meat and is kept at a relatively low temperature, about 44 C to 52 C (110 to 125 F) depending how you like it cooked, leavingContinue reading “Citrus-Cured Salmon, Parsley-Chive Coulis”

Paella with Halibut, Shrimp and Chorizo

All kinds of delicious stuff happens we you have awesome seafood stock in the freezer. I’ve been cooking sous vide for years. In the early days I’d find any reason to use my immersion circulator to cook anything. It was new to me and very cool. Now, I still use it a lot (and itContinue reading “Paella with Halibut, Shrimp and Chorizo”

Pork Tenderloin, Cauliflower and Brussels Sprouts with Cider Sauce

  Mid-week dinners do not have to be boring, sloppy or rushed. A meal like this looks great, tastes awesome and comes together in less than an hour. The only shopping i did for this was to stop by at the store to figure out what the protein is going to be. It could’ve beenContinue reading “Pork Tenderloin, Cauliflower and Brussels Sprouts with Cider Sauce”

Lowcountry Hoppin’ John and Cotechino

Cotechino with lentils is the classic, but in the American south eating black-eyed peas on New Year’s Day is the tradition. So, here the Hoppin’ John stands in for the lentils and a mighty fine stand-in it is too. Making Hoppin’ John is not difficult but it does pay to have a solid recipe toContinue reading “Lowcountry Hoppin’ John and Cotechino”

Plums and Pistachio: Dacquoise, Blueberry Poached Plums, Ice Cream, Chantilly Cream

This is a very good combination of flavors that I tried out in two separate desserts, both are delicious, both imperfect and need some tweaking. The first one is another lift from Daniel Bouloud that features a disk of crunchy chewy pistachio¬†dacquoise with whipped cream and poached plums with a scoop of pistachio gelato. TheContinue reading “Plums and Pistachio: Dacquoise, Blueberry Poached Plums, Ice Cream, Chantilly Cream”