Sous Vide Baby Back Ribs with Balsamic Honey Barbecue Sauce are nothing short of amazing. The ultra slow cooking from the Sous Vide process produces unbelievably moist and tender ribs that melt in your mouth. The ribs are finished off over hot coals with a basting of delicious Balsamic Honey Barbecue Sauce.
Meats
Bolognese Sauce
Bolognese Sauce, known in Italian as Ragù alla Bolognese is a rich and meaty sauce that is slowly simmered for several hours to intensify its flavor. Serve it over pasta or use it in lasagna or baked ziti for a hearty, flavorful meal. Freeze any leftovers for a quick and satisfying weeknight meal. As an added…
Cinco de Mayo Recipe Roundup
No Cinco de Mayo celebration would be complete without amazing Mexican food and drink. To help you celebrate this fun-filled day, Grits and Pinecones and I have partnered to showcase 39 of our best Mexican inspired recipes. This all-inclusive Cinco de Mayo Recipe Roundup takes you from spicy beginnings to delectable endings and everything in between….
Cajun Pork Boulettes with Spicy Dip
Cajun Pork Boulettes with Spicy Dip are an amazing appetizer. They are perfect for your Mardi Gras celebrations and are easy to put together, albeit a bit time-consuming. The Cajun Pork Boulettes can be made ahead of time and freeze beautifully. What more could you ask? Laissez les Bon Temps Rouler!
Southern Black Eyed Peas with Andouille Sausage
What would the new year be without Black Eyed Peas? It’s a traditional dish served in the South on New Year’s Day, consisting of a savory black-eyed pea mixture served over rice. To jazz it up, I added Andouille Sausage and Louisiana Skillet Cornbread for a true southern dish. I really wanted to add collard…
Ultimate Mardi Gras Recipe Collection
As we begin this year’s Carnival Season, I’ve teamed up with Grits and Pinecones to bring you the Ultimate Mardi Gras Recipe Collection. 33 incredible recipes from our houses to your’s that will tantalize your taste buds and take you from easy beginnings to dramatic endings and everything in between. Laissez les bons temps rouler!
Chicken Cordon Bleu Crêpes
Chicken Cordon Bleu Crêpes are a variation on the traditional Chicken Cordon Bleu. The traditional Chicken Cordon Bleu features chicken stuffed with ham and Swiss cheese, and topped with a sauce. With this variation, I stuffed crêpes with a cheesy mixture of chicken, ham and mushrooms. As a finishing touch, I topped the crêpes with additional creamy sauce…
Jaeger Schnitzel (Jägerschnitzel)
For my last Oktoberfest trip down memory lane, I wanted to add Jaeger Schnitzel. I’m a huge fan of anything that has Schnitzel in its name. Jaeger Schnitzel is no exception. Jaeger Schnitzel or Jägerschnitzel means hunter’s schnitzel. It’s a schnitzel topped with a mushroom sauce. It may or may not be breaded. My personal…
Pork Schnitzel (Schweineschnitzel)
Some years ago when the Master Taste Tester and I were in Vienna, we ate at a restaurant that had amazing Schweineschnitzel. The Schweineschnitzel was so large that it covered an entire plate and was a meal in itself. This doesn’t cover the entire plate, but is just as delicious as what we had in Vienna….
Cornish Pasties
Genuine Cornish Pasties (rhymes with”Nasties”) are a meat pie filled with uncooked beef, potatoes, turnip or rutabaga (a.k.a. swede), and onion, seasoned with salt and pepper. Typically, the filing is encased in a shortbread type crust. These Cornish Pasties differ in that I use pork tenderloin in place of the beef and add carrots. I’ve…