This recipe is from a friend, whose Mom still lives in Sicily. She refers to it as “Mother’s Meat Sauce”. We love making it and always follow the original recipe to the letter! We have it as a spaghetti meat sauce, so good, we enjoyed making it often. Our friend does not keep this recipe […]
Category Archives: VERY CULINARY
22
Mar
Mar
SHEET PAN BOURBON CHICKEN On first blush, this Bourbon Chicken sounds sweet… but no! It’s actually quite a savory dish and extraordinarily flavorful!. Rinse & pat dry the bone-in, skin-on, chicken thighs & place on a walled & lined baking pan. Coat lightly in olive oil, & season with Salt & Pepper (both sides). Pour […]
22
Mar
Mar
Saturday is Date Night and Quiche Lorraine is perfect for a light and romantic meal! From start to finish quiche takes about an hour for the prep and baking time but this at home is not difficult! The process means buying a store-bought pie crust (we used Marie Callender’s – pre-cook it to avoid a […]
26
Jul
Jul
Enjoy this tasty and easy chicken! Roasted Whole Paprika Chicken recipe Ingredients 1 whole chicken (4 to 5 pounds) 1 stick salted butter (melted) New bottle of smoked paprika for final dusting 1/2 white onion for stuffing cavity FOR SEASONED BUTTER ½ teaspoon smoked paprika ½ teaspoon dried garlic powder ½ teaspoon dried onion powder ½ teaspoon salt/pepper combo Directions Preheat […]
26
Jul
Jul
A delicious anytime meal. Make a rich chicken stock using the bones of a recently baked chicken, along with some chopped vegetables, all in a pot of water. There is so much you can do with a good chicken broth. One morning recently, we made some egg drop soup with chunks of baked chicken added. […]
23
Jul
Jul
Caviar is often served on special pancakes or crackers with sour cream and finely chopped red onions. Below is a ist of some of the top-tier caviar brands and types, along with suggestions of where to buy them, grouped by style and price tier. 🌟 Premium / Luxury (Beluga-grade, large Ossetra & Kaluga) Petrossian (Royal […]
15
Jul
Jul
Café Brûlot – New Orleans’ Flaming Coffee Many of the best restaurants in the United States are in New Orleans, Louisiana and most of those are in the French Quarter. Flaming dishes have long been a tradition… like Bananas Foster. The flaming Café Brûlot is another inventive creation from NOLA. It was invented at Antoine’s […]
11
Jul
Jul
A 100+ Year Old FAMILY Recipe “Southern Cast-Iron Skillet Cornbread” Cast-Iron Skillet Cornbread Ingredients 1 cup white cornmeal ½ cup flour 1 tbsp baking powder ¼ tsp baking soda 1 egg ¼ cup oil 1 tsp salt Buttermilk Cast-Iron Skillet Cornbread Instructions Preheat oven to 450 degrees. Put the oil in the iron skillet and […]
11
Jul
Jul
Editor’s Note: For several years, I worked in New Orleans in the publishing business. I met with the late Chef Paul Prudhomme at K-Paul’s Restaurant and again at his house. He invited our magazine over to a Cajun Christmas Dinner featuring a vast spread of food he had prepared for us and presented on his […]
09
Jun
Jun
Puff pastry rectangles, brie, walnuts, peppered honey (we also added some {ground!} Tarragon to the honey), half of a date, and heated… then a sprinkle of coarse salt. This makes for a tremendous and seldom-seen plated appetizer. A Roman delicacy, this treat remains an excellent choice today. When asked to bring the appetizer to a […]