Category Archives: VERY CULINARY

DUCK CONFIT – A centuries-old French dish with a two-method preservation process: salt-cure the meat, removing moisture—next, cook in its own fat & store it so no air gets to it. Result: a delicious, tender duck leg & thigh—add sauce! Part of enjoyment is the difficulty the cook put into the preparation. (Home cooks, it’s […]

GARLIC SHRIMP Make this and have dinner on the table in 20 minutes. Note: Don’t burn the garlic; don’t crowd the shrimp; don’t skimp on the lemon or parsley and serve with a salad and some french bread. You may crave chocolate for dessert. RECIPE: Ingredients * 1 pound fresh, medium-sized shrimp * 1 bunch […]

A famous Chicago recipe called “Rich Man Butler Sauce” is usually served over freshly sliced avocado! Whether it is served for a light breakfast in bed or as a side to a fancy dinner’s main course… sliced avocado becomes a decadent mini-meal with this special sauce on top. You must try our recipe for Rich […]

Pan-Seared Oven-Roasted Duck Breasts FIRST YOU NEED TWO (14 to 16 ounce) boneless duck breast halves… rinsed and patted dry Directions – Step 1 – Preheat the oven to 450 degrees. Score skin of duck breasts in a crosshatch pattern, about 1 1/2 inches apart. Season with salt and pepper or Monterey steak seasoning. – […]

FRIED OKRA – A favorite in our family since my childhood, and if properly prepared and cooked it is one of the most delicious foods ever conceived. (I am biased because of my wonderful memories.) Recipe for Southern Fried Okra: – Start with 25 – 30 pods of fresh okra (in season during summer). – […]

Buttery Vodka Sauce Bennies with Slices of Garden Tomatoes, and Wheat Toast! – When in the Food Magazine Business we are constantly trying out never-done-before recipes. Last week we made a home-made Vodka Sauce, then made even richer with the addition of melted grass-fed butter, to ladle over our bennies instead of Hollandaise. The wheat […]

HARVESTING our Garden was our biggest joy this past summer.–Here we had a medley of vegetables quickly sautéed in duck fat for this meal. All of the veggies were delicious, but I have never had more flavorful cherry tomatoes in my life! Whole Foods at their best!

Yesterday was chilly, and today was the perfect Fall day! Listening to German Swiss accordion music while we dined on Cheese Fondue for Sunday night fun… before a movie to finish out a great weekend! Cheese Fondue Ingredients: 1-clove of garlic 1/2 cup dry white wine (we used chardonnay) 2-cups grated gruyere cheese 2-cups grated […]

COMMANDER’S PALACE CREOLE BREAD PUDDING SOUFFLÉ w/ whiskey cream sauce. We lived in the Garden District of NOLA for several years. This C.P. dessert was a favorite! Ingredients: – Unsalted butter, for pan & ramekins – 1 1/2 cups sugar – 1 tsp ground cinnamon – Pinch – freshly ground nutmeg – 3 medium whole […]

Pasta Primavera – Our garden has been a delight this season, harvest is almost over! – For the veggies on top, we just seasoned and sautéed some squash and zucchini from our garden along with a whole diced onion (in olive oil). We cooked the twisted “fusilli” noodles in some very salty water until al […]