Recipes, cooking tips and tricks, sauces, stocks, catering menu ideas, process, opinion and food passion.
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Braised Lamb Shanks la Maison
AKA: Braised Lamb Shank a la Nugget… Traditional braised lamb shanks in mire poix.
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Maple Bacon Wrapped Leg of Venison with Demi-glace and Seasonal Fig Preserves
Maple Bacon wrapped Leg of Venison served with a reduction of demi-glace, a touch of creme and seasonal fig preserves… and wrapped red onion.
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Chicken Ballotine with Cremini Mushrooms and Spinach with Pan Veg and Potatoes
Chicken Ballotine a la Pepin! De-boned and stuffed with cremini mushrooms and spinach and roasted on a bed of leeks, onion, celery and carrot and about 2/3 a bottle of white wine. Served with a reduction of pan jus.
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Braised Leg of Lamb with Baked Brown Rice and Pan Vegetables
Braised leg of lamb with pan reduction, baked brown rice and braising vegetables. Simply a wonderful meal.
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Apple Braised Pork Shoulder with Sausage and Peppers
A few different things motivated my approach to this dish. One of my biggest desires was to do something different with a cut of meat that I have smoked outdoors or slow roasted countless times in the oven and I simply wanted to alter the presentation and method of preparation. Call it…
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Vegan Pupusas for dinner tonight
I’m not the biggest fan of vegetarian food – even though I cook a lot of “veggie only” dishes. One thing I do like a lot is El Salvadorian food and preparations. Pupusas are some of my favorites when filled with meat, beans and cheese. Here is a recipe I came across that uses seasonal…