This recipe from Julia grabbed my attention with the mention of Chutney. I love Chutney and it’s just so rare for me to come across. Chutney is not excactly a staple in San Diego for that matter. Though I didn’t have Chutney this evening, I did have some excellent Golden Plum Preserves we have been… Continue reading Julia’s Sauteed Pork Chops with Robuchon cumin orange glazed carrots.
Roger Verge is a Master Chef who’s two books of his I own, are some of my favorites. He has a way of making everything sound incredible and easy to prepare. It’s all about getting into the right frame of mind and he has this down. This recipe is super simple and had just a… Continue reading Scallops with a Green Pea Sauce.
This cookbook has been producing some fun recipes that are right up our alley when we are looking for an Asian flare. This is from a local San Diego chef who has owned and operated “Safron” Thai restaurant for years. We love her fresh tofu spring rolls and peanut and sweet and sour dipping sauce… Continue reading Grilled Asian Pork Strips – Tenderloin – Moo Ping
So we put away the pans and hit the sky for some excitement and a change of scenery. We haven’t been to Europe in 15 years and now realize we have been really missing out. The food is immaculate and the culture even cooler. Everywhere it seemed food was so elevated with the masses it… Continue reading Amsterdam and South Africa Vacation
Being fresh out of Tree Ear Mushrooms I decided to go with the next best thing…White Buttons! Oh Ya…in the fridge and no soaking needed. I just sliced two of them very thin. I’ll throw two more in the mix next time. Dredging in corn starch is just weird. I’m use to using a touch… Continue reading Fish Fillets Sauteed with Tree Ear Mushrooms.
I saw the Rhubarb for the first time in the produce section in our traditional grocery store and had to grab it. I usually have to hit up a specialty store for it. I also knew exactly what I wanted to do with it. We have done this recipe a bunch of times and I… Continue reading Pork Tenderloin with Rhubarb Pear Chutney and Pinot Demi Glaze
Lets start with the Scallops. The French have this down and have perfected all these small variations throughout this modern age. I know it seems so passe to do a lot of fish/shellfish recipes in the French manner, but oh my, the results are too outstanding. This recipe is along the same vein. Saffron, cream,… Continue reading Scallops with Eggplant cooked like Mushrooms.