Double Blue Arugula Salad | http://mytartare.com/double-blue-arugula-salad/

Double Blue Arugula Salad

Double Blue Arugula Salad | Why do we call this double blue? Because we double up on blueberries and blue cheese – another killer flavor combo. For this salad, we use peppery arugula to balance out the sweetness, and give the taste buds another boost with spicy pickled peaches and a simple dijon dressing. But…

Braised Marsala Lamb + Goat Crostini | http://mytartare.com/braised-marsala-lamb-goat-crostini/

Braised Marsala Lamb + Goat Crostini

Braised Marsala Lamb + Goat Crostini | Alright people, it’s time to get your Lamb Shank on! They are phenomenal. Just because they aren’t cooked with that often, doesn’t mean you need to worry about them tasting gamey or having some distinct flavor. They are mildly delicious and simple to cook. Oh, did I mention they were cheap too? So to get your lamb running out of the gate, we offer you this all-star recipe that will make you a lamb fan for life.

Lemon Creme Fraiche Orecchiette | http://mytartare.com/lemon-creme-fraiche-orecchiette/

Lemon Creme Fraiche Orecchiette

Lemon Creme Fraiche Orecchiette | Do you want to put on 300 pounds? Who doesn’t right? Make this and you’ll want bowl after bowl after bowl after bathtub. If I made this in 1989, I would have binged ate it in pure sadness when Kelly Kapowski dumped Zach Morris. Or when Yanni serenaded me with keyboard kisses. Or when Macgyver FINALLY found love with Maria Romburg. It’s absurdly delicious – it’s like eating a bowl of Love Actually. And you will cry in happiness. 

Pineapple Pork Tostadas | http://mytartare.com/pineapple-pork-tostadas/

Pineapple Pork Tostadas

Pineapple Pork Tostadas | Whenever we make tostadas, for some reason we can’t help but think of Dusty Bottoms, Lucky Day and Ned Nederlander. Who are they? I’ll give you a hint – they know how to belt out “My Little Buttercup”. They’re the Three Amigos of course! They were my idols in 1986. I still have no idea why tostadas remind me of them. It obviously has to do with the whole Mexican theme, but it’s more than that – it’s just one of those dishes that doesn’t really feel right, like it tries to be fancy, but it’s not, and in the end works despite being some sort of comical Pompeian disaster. Does that make sense? Anyways. We love those guys, so we gave them a tostada tribute they would gobble up. 

Kielbasa Iceberg with Marsala Hollandaise | http://mytartare.com/kielbasa-iceberg-with-marsala-hollandaise/

Kielbasa Iceberg with Marsala Hollandaise

Kielbasa Iceberg with Marsala Hollandaise | If it was 1920 I would be arrested in a heartbeat for bootlegging Marsala wine. I love the stuff. It’s easily one of our top 5 favorite ingredients, because it adds so much flavor depth and makes anything better. We use it in fish marinades, reductions, and brush our teeth with it. It’s that good! But you want to know what our favorite way is to get our Marsala dance on? Make a hollandaise with it. It’s phenomenal…

Michelin Star Madeira Gumbo | http://mytartare.com/michelin-star-madeira-gumbo/

Michelin Star Madeira Gumbo

Michelin Star Madeira Gumbo | For some reason, my parents moved me at a young age from the cold northeast to the hot south – the home of Gumbo. At first, Bruin and I were confused by this dish. It seemed like it was just a bunch of hillbillies standing among the shells of their downed beer cans taking turns stirring a mammoth vat of whatever crustacean they could have possibly beguiled from the depths to join their creepy menagerie. Even so, after a few incredulous years, we decided to give it a try. We made a few tweaks and turned what was once at best a questionable dining experience, into one of our team’s all time favorites.

Pimento Creamed Spinach

Pimento Creamed Spinach

Pimento Creamed Spinach | It’s award season so you know what that means? Time for some new faces and some old ones to reclaim the spotlight. In this case, it’s the latter. This is the Christian Slater of creamed spinach. We wanted to resurrect the career of the same ole’ spinach recipe, so in true Mytartare…

Braised Beef Cheek Carbonara

Braised Beef Cheek Carbonara | It’s time to get cheeky! We’re not kidding. We should all be cooking with more cheek. Why? Once you braise cheeks low & slow and break down the muscle tissue, you get deep, flavorful, melt-in-your-mouth meat heaven. Don’t be scared of cheeks. Don’t read too much into them, because once you get over the hump and try them, I guarantee your appreciation for food will change forever. It really is something to behold and if you’re going to branch out and try just one of our recipes, we implore you to take the leap with this one. I mean, how could you wrong with pasta? 

Cheater's Chili Relleno Pockets

Cheater’s Chili Relleno Pockets

Cheater’s Chili Relleno Pockets | We live in Texas. Chili rellenos are everywhere. And we mean everywhere! They are usually stuffed to the brim with melted cheese, coated in some sort of batter, and fried. But that’s a little excessive – a little too unhealthy for our taste. Besides, who has time to fry a whole batch of peppers? So we like to cheat. And trust us, we know how to cheat…