Crispy Baked Wings 3 Ways

Crispy Baked Wings 3 Ways

Crispy Baked Wings 3 Ways | Chicken Wings. Nothing is better on Super Bowl Sunday. Nothing. But what makes these such a game day hit, is that they are super easy to whip together. All they need is some science magic, a quick bake, and voila! You have crispy wings, with no frying fuss. Trust our home team on this one – put these on your football menu and you’ll have a winner. It won’t even be close…

Gangster Picnic

Gangster Picnic

Gangster Picnic | We call this a “Gangster Picnic” because we go all out with Marsala on this one and serve it picnic style with corn, and a Greek accompaniment from our European friends. This one is simple, delicious, and worth every bite. Make it for your next getaway… Gangster Picnic   Print Prep Time…

Cherry Pancetta Pork

Cherry Pancetta Pork

Cherry Pancetta Pork | Medallions with a little cherry love. Read on to get in on the action… In this recipe, we sear our pork medallions, then braise them a short bit in stock, wine, malt vinegar, soy, and honey, before we top them with sauteed shiitakes, roasted red bell pepper, ginger and some other…

Wagyu Steak & Turnip Fries

Wagyu Steak & Turnip Fries

Wagyu Steak & Fries | Wagyu is like the Brad Pitt of steak. Wait a minute. More like the Jackie Chan of steak. It comes from Japan and is known for its short legs…and flavor and marbling. I’m sure you’ve heard about it before, but what you might not know is that a lot of it is grown in the U.S. and Australia (because of cheaper grasslands). Also, the highest rated A5 wagyu, is said to have fat that melts in your mouth at 77 degrees! No wonder these guys taste so good, they are traditionally fed a beer-rich diet and massaged with sake….sounds like a great life to me.

Oxtail Summer Subs

Oxtail Summer Subs

Oxtail Summer Subs | It’s time for a culinary challenge! Next time you’re at your specialty grocery store, I want you to pick up OXTAILS (yes, you read that right). It’s not as popular here, as say in England or Ireland, but it’s just a matter of time. Once you get past the truth of what it is (an actual tail), you won’t ever look back and it WILL be one of your new favorite braising meats. Throw it in a stew, make a consomme or better yet, do what we did, and slay some meatballs…

Peanut Powder Flank + Gastrique

Peanut Powder Flank + Gastrique

Peanut Powder Flank + Gastrique | I don’t have much of a sweet tooth. Throughout my life, I would just watch my girlfriends take on dessert alone during our dinner dates. It was pretty boring. I was, and still am, much more of a meat & savory guy. But I get it. Even I, after binge watching Bachelor in Paradise, feel like a spoonful of sorrow. So this recipe is my compromise – the point where I feel like strolling down sugar lane while seeing what meat-head Chad is up to.

Veal Buttermilk Enchiladas

Veal Buttermilk Enchiladas

Veal Buttermilk Enchiladas | These are our fusion French enchiladas. Eat and enjoy. Veal Buttermilk Enchiladas   Print Prep Time 20 mins Cook Time 5 hours 35 mins Total Time 5 hours 55 mins   * This recipe has 3 parts: the Pickled Jalapenos, Buttermilk Bean Sauce and Enchiladas. * You can make the jalapenos…

Ribeye Asparagus Chili

Ribeye Asparagus Chili | We’ve lived all over the South, so we’ve met a lot of people who think they know chili. Well, they would never put these ingredients together – vermouth, asparagus & vegetable base – kinda fancy, but this type of fancy is just what chili was missing it’s entire life. This one is…