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Collection of the ‘menus’ Category
Kentucky Hot Brown, Kentucky Burgoo and Mint Juleps – Recipes
It’s Derby time and the event is filled with tradition. Here are a few time-tested dishes for the big race.
Something to consider over the holidays…
DON’T BUY INTO THE NEW YEAR’S DIET HYPE
Eat What You Want and Stop Feeling Guilty!
Every year we are bombarded with ads on television and radio chiding us about our eating habits and making us generally feel badly about the fun we had over the holidays. I used to buy into all of it, starting a new diet every January 1st and hoping I’d be in shape by summer.
Stop the Dinner Party Insanity! – Create the perfect meal guests will rave about for weeks to come.
Have you ever suffered from DPHIS – Dinner Party Hostess Insanity Syndrome? You invite people over and while they are visiting you are running around like someone’s chasing you with a hot poker! Your choices are usually either serving a great meal or enjoying the company of your guests, never both. As you try and serve the perfect meal (the one your friends will rave about for years to come) you realize that you have no time to enjoy your friends or the meal. I have the solution for you!
By Request: Beef Tenderloin for the Holidays and Figgy Pudding
Few pleasures in life are more indulgent and more succulent than a properly prepared tenderloin of beef . When it comes out of the oven and the smells fill the air, you can be sure that people will come running to the table.
Moroccan Spiced Duck Breast over a Maple Sweet Potato Cake and Celeriac Slaw
This is the recipe I am making for Master Chef on January 17th. It is very easy to make, and packs big flavors!
A Romantic Dinner for Two
It’s no secret that a truly romantic meal can be very expensive. Here’s a way to recreate your own romantic dinner at home. All of these ingredients are readily available right here in St. Pete. A good, local caviar source is Mazzaro’s. Probably the best beverage to serve with this meal is a quality champagne.
Rotisserie Leg of Lamb, Roasted Potatoes and Shallots and a Minted Pea Puree
St. Patrick’s Day is coming soon and I had a request for a more non-traditional menu. These recipes embrace some of the bounty of Irish food. And make no mistake, Ireland is becoming a destination on the culinary map these days.
Herb encrusted rack of lamb with a buerre rouge, potatoes dauphinoise with gruyere and spring aspargus with roasted garlic
This a deceptively easy menu to prepare and great for a dinner party. This recipe is for four people, but you can certainly double it. Serve with an exceptional California Cabernet or a French Bordeaux.
