Stuffed Pork Loin Roll

The southern influence on this dish cannot be denied; Cajun spices, Mustard Greens and thick brown gravy, bless MY heart! How can something that tastes this good not be bad for you? Okay so it’s not health food, but let’s be clear, this is not a diet recipe blog. However making good choices about the ingredients we use is important to eating well and taking care of ourselves.

Lemon Tarragon Wild Rice

While white rice is the fully milled version of brown rice (the germ and bran is removed), Wild Rice, although a distant relative, is still rice nonetheless. Like its cousins, Wild Rice needs to be cooked correctly to avoid becoming starchy mush. The simple cooking method used here, in which you drain away any unabsorbed water, is key to producing a firm result.

Double Gloucester and Stilton Grillers

I would guess that the first grilled cheese sandwich you ever ate was made with white bread and pasteurized, processed American cheese. This is not that sandwich!

First, we do away with the tissue paper white bread. There’s nothing wholesome about that! Next, the cheese needs some updating or should I say it needs a change of locale. Now we need to add a little adult taste, but still keep something for the kids.

Roasted Garlic Roasted Breast of Chicken

I like perfectly roasted food. Meats of all types taste like they should. Vegetables, especially root vegetables, become stars in their own right. And any excuse to cook with or otherwise consume Roasted Garlic is a noble and virtuous thing! The taste is amazing, and not nearly common enough, which I suppose is what keeps us from getting bored but who could get bored with that! So saying “roasted”, twice in the name of this recipe is not a typo.

I Got the Chicken Cordon Bleu(s)

I don’t usually use this space to describe a dish to this extent, but since Chicken Cordon Bleu is often considered pedestrian, I want to entice you to try this one. From this dish’s humble Swiss schnitzel beginnings, came a rise in popularity in the late 1950’s, advancing to stardom in the 60’s. A period when the term “blue ribbon” meant the tops! Typically a cutlet topped with a slice each of ham and Swiss cheese then folded, breaded and fried, we’ve seen many variations on this theme.

Pollo Pepperazzi

Braising is magical! This cooking method, whether fast or slow always imparts terrific flavors. When roasting or grilling chicken parts and pieces I usually recommend leaving them as intact as possible and always end up with juicy results. But occasionally, and it’s always recipe dependent, I do like to separate the meat from the bone. Sometimes it’s purely esthetic, but in this case it is all about even cooking during our first few steps as we build up the layers of flavor that will contribute to the braising liquid.

Frittata pro rata

I say Frittata, you say... Frittata. Any way you say it, it’s a simple to make complete meal that makes sure that all of the yummy ingredients are proportionally distributed. (Pro rata as in the Latin adjective, meaning “in proportion”.)