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AVOCADO TOASTS – THE NEW CHAMPION

AVOCADO TOAST

It seems rather silly to post a recipe for avocado toast because what’s to it? However, like with all things there is a method to the proverbial madness and you want your avocado toast to come out scrumptious and dashing looking, good enough to be on the cover of GQ. They’re an amazing snack for lunch, a light dinner snack and my very own personal fave – breakfast. Avo on toast is the breakfast of champions, glamorous enough and guaranteed…

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SIMILAR BUT DIFFERENT- POTATOES BOULANGÈRE, DAUPHINOISE AND AU GRATIN

boulangere potatoes

Let’s get one thing out of the way – these are full-on decadent so be sure to hurl any lame excuses or lamentations for a carb-free of fat-free dish out the proverbial window. We have already established that these are decidedly not good for your waistline, but if you partake of a small amount, a wee bit of decadence and living on the edge is always a good thing! Everything that is 60’s is making a herculean comeback, so it…

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A THANKSGIVING TABLE – APPETIZERS

CARAMELIZED ONION DIP

It might be abominably indelicate and neglectful not to present some form of pre-dinner nibbly-bits for your guests and family  to munch on while they are catching up on the year’s activities.  What better way to pique the appetite for the main event than with some avant-guard cocktails and some of these amazing appetizers before and the wolves pounce to devour the lovingly prepared dishes at the table?   CARAMELIZED ONION DIP   This is a killer dip and a way better…

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A THANKSGIVING TABLE – BASICS

ROASTED TURKEY

So, the holidays are imminent and it feels like 2018 blew by in a sneeze.  Hard to believe Thanksgiving is a scant  week away and Xmas decor was being displayed in shopping malls and anchor stores even before Halloween was over.   Emails are already streaming in for Black Friday sales, all part of today’s commercialized bombardment.  Thank goodness we have family gatherings where we rejoice and food plays a momentous part on these occasions. The strategy has commenced for this…

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A THANKSGIVING TABLE – SIDES

GINGER-ORANGE GLAZED CARROTS

For many Americans Thanksgiving, may be about the proverbial turkey, tater mash, pumpkin pie and were the expression food coma doesn’t even begin to describe your state of euphoria.  Let’s face it, we eagerly await this holiday, because it brings cozy and comfortable recollections of family get-togethers and wonderful cooking.  No matter how impatiently the culinary offerings are awaited, don’t lose site of the message – it’s a time of reflection and truly being thankful for our many blessings, the everyday things…

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MEATLOAF AND EGGS BREAKFAST

MEATLOAF AND EGGS BREAKFAST

We’ve all heard of steak and eggs.  But there’s nothing written in stone that you can’t serve meatloaf for breakfast.  Do that and you’ll become the culinary gangster in your household. It’s a sensational way to showcase leftover meatloaf, and there is nothing more original than this take.  The runny egg yolk binds everything together with creamy richness and with the crispy breakfast potatoes and the acidity from the pickled onions cutting the richness – it’s pure culinary genius. Slices…

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SHORT RIB STEW

SHORT RIB BEEF STEW

This is one of the exceptions to chuck.  If using short rib meat hasn’t entered your mind to make stew, the rich marbling in the meat renders an incredibly succulent stew when simmered slowly. 1 LB of boneless short ribs cut into 1½“ pieces 1 large onion – rough chopped 3 carrots – scrapped and cuti into 1” rounds 2 parsnips – scrapped and cut into 1” rounds 1 PKK of beef or veal demiglace 1 cup of red wine…

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JAMBALAYA, GUMBO AND ÉTOUFFÉE – WHAT’S THE DIFFERENCE?

CREOLE JAMBALAYA

Southerners rave and boast about their shrimp and grits.  Together with their jambalayas, gumbos and éttoufées, they are all the hallmarks of Creole cuisine, traditional dishes personifying the very essence of New Orleans cuisine.  All have colorful heritages, a touch of Creole influences and some disparities, which gets them oftentimes confused, unless of course you’re from N’Oleans and they’ve been your childhood staple. Jambalaya – is a distant relative of the Spanish Paella, the origins come from the Provençal word “jambalaia”which…

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ARTICHOKES – INTIMIDATING YET SPLENDID

STUFFED OVEN ROASTED ARTICHOKES

“Artichoke: the vegetable of which one has more at the finish than at the start of dinner”. Lord Chesterfield” One of the many reasons why 2018 is commemorative, it celebrates the 70thanniversary of when Marilyn Monroe was crowned Artichoke Queen in Castroville, California in 1948.  Since she was and still is such a sex symbol, one could go as far as saying once you’ve eaten a well-prepared artichoke, you’ll realize that it’s as good or even better than sex.  That…

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MIDWEEK BLUES – MEATLOAF STUFFED WITH SPINACH AND CHEESE

MEATLOAF STUFFED WITH SPINACH AND CHEESE

As a rule, meatloaves should be free-formed to achieve maximum juiciness.  The stuffing in this one requires a meatloaf pan to ensure it retains its form due to the filling.  It’s a very simple preparation, ideal for a midweek meal.  The tomato sauce is added on top after the loaf has cooked.  For optimal results since its being baked in a loaf pan, add some water around the oven pan, so it cooks Bain Maire.   ½ LB each of…

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THE SPICY KOREAN DAWG

SPICY KOREAN DOG

This is the very essence of East meets West.  A spicy dog rendition that is anything but ordinary.  Make the aioli ahead of time, so the flavors marry together and shred the veggies with a mandolin, the thinner the better.  This one is a real hall of famer.   ½ cup of shredded Daikon ½ cup of shredded red cabbage ½ cup of shredded red onions ½ cup of shredded carrots 1 green Jalapeño – finely chopped Black and white…

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MEATLOAF WITH BACON AND ALMOST BBQ SAUCE

MEATLOAF WITH BACON

This loaf has no glaze but a kicking sauce to go with it.  The method of wrapping the load into a round loaf with the foil allows for the bacon to cook atop the meat and easy slicing.  As with any loaf it’s a white canvas for a cacophony of ingredients.  It can be prepared the day before but allow it to loss some its chill from the fridge for about 1 hour at room temperature before baking.  You’ll want…

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MIDWEEK BLUES – RUSH HOUR TUNA MELTS  

TUNA MELT

After last week’s 4thof July festivities, which cut the week in half and were as long-lived as the puffs of smoke from the fireworks, we’re again navigating traffic making the dreaded commute.  So, it makes even more sense to cut the midweek blues with an unpretentious, yet sassy sandwich accompanied by a light salad or even better a refreshing slaw. We are in the middle of summer after all. The grilled sandwich revival is in full swing and long gone are…

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CHICKEN BURGER WITH BLUE CHEESE AND AVOCADO

CHICKEN BURGER WITH BLUE CHEESE AND AVOCADO

Unlike beef burgers, which only need salt and pepper, chicken patties need some oomph to make them sexy and show stopping.  What distinguishes this burger from other flavorless takes are the fashionable participants. Sweet sautéed shallots paired with the smoky bacon, earthy blue cheese and the creamy, dreamy aioli.  After these are devoured the standing order will demand you make these as often as possible.  And what better way to dress this burger than with butter lettuce, avocado and juicy…

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