1 2 ½ – 3 lb. Whole Fryer Chicken or Cut-Up 2 ½ tbsp. Unsalted Butter 2 tbsp. Of Grapeseed Oil ½ c. All-Purpose Unbleached Flower Salt and Pepper ½ c. Diced Carrots ½ c. Diced Celery 1 Large Onion – Diced 2 Garlic Cloves – Chopped ½ tsp. Ground Thyme 6 c. Chicken Broth/Low… Read More
When I think of Crab I think of San Francisco and Fisherman’s Wharf. When you walk around you can see the fisherman pulling up their cages full of Dungeness Crab. Dungeness Crab gets its name from the small village of Dungeness located near Sequim Washington in Clallam County on the Olympic Peninsula. So, I decided… Read More
5 lbs. Beef Short Ribs 2 Medium Onions – Chopped 3 Carrots – Chopped 2 Celery Stalks 3 tbsp. Of All-Purpose Flour, Unbleached 3 ½ c of Beef Stock 1 Bottle of Red Wine 1 tbsp. Tomato Paste 2 Heads of Garlic – Smashed 6-8 Sprigs of Fresh Thyme 3 Sprigs of Rosemary 3 tbsp.… Read More
8 Medium Navel Oranges (about 4 lbs) 1 cup of sugar 2 Cinnamon Sticks 2 Tablespoons Salted Butter Juice 2 of the oranges for about ¾ cups Slice the top or bottom of orange and peel (Slice crosswise into circles (thin slices) In a 13-18 sheet pan arrange the slice oranges in layers In a… Read More
Shrimp and Grits is one of those iconic Southern dishes from the low country of coastal South Carolina and Georgia. Grits origins come from the native American Muskogee tribe’s preparation of Indian corn, like hominy. In the late 16th and early 17th century grits became the official food of South Carolina. Here’s my twist, Shrimp… Read More