Additional Recipes

Chicken Thighs done Sous Vide

Posted on 22 April 2023

“Don’t you just hate it when you’re eating chicken, and it’s either pink or even bloody next to the bone.” And I know we do. YUK! How can one be assured that this doesn’t happen to you? Sous Vide the pieces. If you have questions about the process, go to my website, “Dinner Parties and More.” Do a search, or click on the category “culinary techniques,” for a full description of what you need and how to do it. It’s always a success. And it’s so…

Salmon Roasted In Butter

Posted on 19 April 2023

in Fish and Seafood Selections

by Bob

An Extremely Helpful Hint If You Like Fish! This is an easy recipe to roast salmon or any fresh fish filets such as halibut or haddock that have the skin intact. The skin just peels right off. You will be amazed. Red snapper is a bit more difficult, and you may need a filet knife to remove the skin, then you can basically follow the recipe to get a tasty product. I love the flavor of snapper.

Mushrooms (White) Fish Sauce

Posted on 15 April 2023

in Sumptuous Sides

by Bob

This Side Is Tres Versatile. ‘Can be a side or topping to fish, scallops, beef, or chicken. The sauce can be ladled on the entre with the plump mushrooms piled to the side. The mushrooms will literally pop with flavor with each bite.

LASAGNA BOLOGNESE

Posted on 13 April 2023

in Pure Comfort Food

by Bob

My latest quest was to find an authentic recipe for lasagna. There are plenty out there, and they have some commonalities. The tomato/meat sauce is a Bolognese-type. Instead of mozzarella, they use a béchamel sauce, most insist on homemade lasagna noodles. So, my first order of business was to be able to cook an excellent rendition of the authentic recipe. And after only the second iteration, we are close. We used our son, Pete’s recipe as the starter, and we made very few changes. After about eight iterations, this featured…

Black-eyed Peas

Posted on 13 April 2023

in Sumptuous Sides

by Bob

THE BLACK-EYED PEAS (music): The Black Eyed Peas (Southern side dish). In the early 2000s, the group, The Black Eyed Peas, had a song that I still play to this day that I just love called “Pump It.” It was the first rap song I really liked, and I loved the way it was arranged. I thought I’d begin my recipe narrative with an homage to their music. And I wonder if the Black Eyed Peas ever eat black eyed peas. But down to business. I have visited the south,…

Homemade Butter

Posted on 29 December 2022

in Nibbles and Appetizers (The Starters)

by Bob

Butter – absolutely one of the sweetest, most delicious treats in life. This was brought to light while we were enjoying a cheese plate with a side of bread at a favorite wine bar and delicatessen. I broke off a piece of the bread, buttered it, and I was shocked at how good it tasted. I like butter, but this was special. Back home I tasted our usual brand of butter. It paled by comparison. Over the next several weeks I tried seven different commercial brands, and none…

PORK ROAST – BRAISED SHOULDER

Posted on 9 January 2021

in The Classic Meat Dishes

by Bob

I believe there are fewer things tastier than a pork roast. A standing rib roast is perhaps the most elegant presentation, or you can purchase a bone-in shoulder roast, toss it into a pot and braise it. My favorite, by far, is the latter. The recipe below is a bit busy, and it will take some time, but it is worth it. The spices are salt, pepper, coriander, and which are added to a braising liquid of apple juice (reduction), Calvados (apple brandy), and white wine….

Chicken Lollipops

Posted on 22 September 2020

in Fowl

by Bob

My favorite meat is the wing meat. It is also the hardest meat to prepare. It is easy if all you do is batter up the chicken wing the way if has been removed from the carcass, fry it, and then put it on a plate and serve it. But to do this is a diservice to your guests. It is a struggle to eat, and messy at best. They can also be served as an elegant appetizer as a prelude to your haute cuisine. Or…

Salade Lyonnaise

Posted on 12 July 2020

in Salads

by Bob

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisee, runny poached egg, and crisp lardons. The salad gets an extra hit of pork flavor from emulsifying the vinaigrette with bacon fat; breaking the yolks into the greens adds even more richness.