Lobster Pasta

Fresh Maine Lobster in cream sauce; garlic, lemon and white wine reduction Spaghetti, Red Pepper Flakes, Basil, Thyme - and of course Lobster - come together in a creamy, lemony white wine reduction to make an exquisite meal Murder in the Kitchen: An Homage to Alice B. Toklas Ingredients 4 Lobsters (about 1.5lbs each; that’ll … Continue reading Lobster Pasta

Spicy Fish Chowder

When I was in high school, I had a best friend whose family always treated me as if I were one of their own. They were always so generous with me. I remember one time specifically when we went to a high-end seafood restaurant in Boston called "The Four Seasons" - it couldn't have been … Continue reading Spicy Fish Chowder

Corned Beef and Cabbage

This recipe only requires 15 minutes of prep, and makes your house smell awesome all day. Just make sure you don't have other plans for your oven! I vaguely remember my mom attempting to make this St. Patrick's Day classic one time during my childhood. As I remember, it involved braising the corned beef by … Continue reading Corned Beef and Cabbage

Bourbon Glazed Carrots

This elegant side dish is delicious, easy to prepare, and could stand on it's own as a first course or appetizer. Plus, you get to set stuff on fire. Ingredients 6-8 carrots, peeled and julienned 2 tablespoons butter 1 tablespoon brown sugar 1/2 oz Aleppo Pepper Pinch Kosher Salt 1 oz bourbon whiskey 1 tablespoon … Continue reading Bourbon Glazed Carrots

Seafood Pasta with Scallops and Gulf Shrimp

Even though this is easy enough for a weeknight, it's also elegant enough for a special occasion. Ingredients 4 tablespoons ghee or clarified butter (Ghee or clarified butter are preferable here, but any neutral high smoke-point oil will be fine) - divided 16oz Gulf Shrimp, Tiger Prawns, or Extra Jumbo Shrimp (12-15 ct)* - peeled … Continue reading Seafood Pasta with Scallops and Gulf Shrimp

Southwest Pork Chili Verde

This simple Southwestern stew is as simple as it is delicious. Instant Pot, Slow-cooker, and the traditional oven braise all work equally well and yield spectacular results. Ingredients 3-5lbs Pork Shoulder (aka "Pork Butt") - I prefer bone in for added flavor, but boneless works too 1 Large onion, quartered and ends removed 2-3 shallots, … Continue reading Southwest Pork Chili Verde

Cajun Jambalaya

Today is Mardi Gras, which means it's time for some Cajun Jambalaya! The observant chef will notice that this dish bears a striking resemblance to paella, but somewhat simpler and with different ingredients. Recipe Notes: This dish also works well served over pasta (Pictured). While not traditional, it's quite delicious. Simply substitute the rice for … Continue reading Cajun Jambalaya

Instant Pot Stock

Almost all restaurants make their own stock - it's one of the things that gives restaurant food that additional depth of flavor and texture. Traditionally, this process takes 8 - 12 hours at home, but the method here takes less than 2 - and most of that time is hands off - thanks to using … Continue reading Instant Pot Stock

Pesto with Penne, Roasted Asparagus and Grilled Chicken

Finally, the Pesto Pasta of My Dreams Assembling this pasta has four steps, all of which are super easy. (1) Make Pesto (2) Marinate and Grill Chicken (3) Roast Asparagus (4) Cook Pasta According to Package Directions Serve with Killer Garlic Bread and enjoy. Ingredients Prep For the Pesto Place blades and bowl of food … Continue reading Pesto with Penne, Roasted Asparagus and Grilled Chicken

Game Day Feast

It's that time of year again! This Sunday is Super Bowl Sunday - that weird yet super-fun day where Americans, all told, will eat approximately 28 million pounds of nachos, 1.25 billion chicken wings, and 8 million pounds of guacamole. The recipes below don't yield those types of quantities, but should be more than enough … Continue reading Game Day Feast