Chicken Roulade, Tomato Gravy and Crispy Roast Potatoes

Free range chicken like the ones I get from Yonder Way are delicious. These are birds that were never caged and are free to roam around and be as active as they like. The result is tasty chicken but not one as tender as the fryers you can get from the grocery store. These are…… Continue reading Chicken Roulade, Tomato Gravy and Crispy Roast Potatoes

Cotechino, Lentils, Polenta and Salsa Verde

Every year for New Year’s Day I usually have a Cotechino served with lentils on the table for dinner. I posted about this Italian sausage before here. It incorporates a good proportion of pig skin into the meat mixture and ends up with the most amazing unctuous rich texture. It’s all offset by balanced spicing…… Continue reading Cotechino, Lentils, Polenta and Salsa Verde

A Terrine of Teal

We shot a limit of teal (small ducks) this year on one of our trips. It was two of us and my buddy did not want to take his share and deal with the clean-up. I was happy to take his share of the hunt (even if I am never happy about the cleanup of…… Continue reading A Terrine of Teal

Peaches, Cookies and Bourbon Cream

This dish has a lot going for it even if the “cream” was not as successful as I would’ve liked. The flavors are spot on perfect and the textures work really well. It is a dish that I’d like to revisit and refine some more. I served this after a dinner of seafood paella to…… Continue reading Peaches, Cookies and Bourbon Cream

Green Pea Agnolotti, Crispy Pork, Consomme

Spring is here and even in hot humid Houston it’s…well it’s nice. The weather, at least for now, is not brutal yet and feels like spring with cool evenings and days that are not stiflingly humid. This dish is a good bridge between winter and spring. It combines lovely deep flavored “braised” pork and it’s…… Continue reading Green Pea Agnolotti, Crispy Pork, Consomme

Alinea: PERSIMMON, Aroma Strip, Carrot, Red Curry

Persimmons are one of my favorite fruit. I bet one does not hear that too often, but these orange fruits really are one of my favorites. To be specific I am talking about the acorn shaped Hachiya persimmon not the squat round Fuyu one. The Hachiya persimmon is very astringent and really inedible unless very…… Continue reading Alinea: PERSIMMON, Aroma Strip, Carrot, Red Curry

Poached Halibut, Sweet and Sour Beets and Citrus-Coriander Oil Emulsion

For a 3 star restaurant, the food of Le Bernardin is not complicated. It relies on pristine fish and relatively simple preparation with few grand embellishments. Reading through Eric Ripert’s book On The Line about the NY city restaurant is a fantastic look into how a high caliber restaurant is run. The book deals with everything like…… Continue reading Poached Halibut, Sweet and Sour Beets and Citrus-Coriander Oil Emulsion

Salmon, Sauce Bois Boudran and Crushed Potatoes

I have a lot of cookbooks. By some measures too many but compared to others really not that much. If a book adds one or two recipes to my rotation that everyone loves in my family then it has done it’s job. Better books add more to the mix like a new technique, ingredient or…… Continue reading Salmon, Sauce Bois Boudran and Crushed Potatoes