Tuesday, August 17th, 2010
What is Barbecue?
There is perhaps no word in the culinary lexicon of American English that sets mouths to watering and arguing as profusely as barbecue. You probably know what it is, and what it is not. We all know that when at its best, barbecue is an apex of achievement ...
Posted in Chefs, Meat, Portland | No Comments »
Monday, June 8th, 2009
When you have beautiful fish such as these exquisite filets of Dover sole, please don't tamper with it so much. In this case I sea-salted and peppered each filet, heated the cast iron skillet to wicked-hot and then removed it from the stove. I gently placed each filet into the ...
Posted in Fish and Seafood | No Comments »
Sunday, April 26th, 2009
... I'd probably enjoy this simple miracle of ingredient cross-utilization on a fairly regular basis. It is, quite obviously, an uncomplicated salad of carrot julienne, cremini mushrooms and basil chiffonade with an impromptu strawberry walnut dijon vinaigrette and cracked pepper.
Posted in Fungi, Herbs, Vegetables | 2 Comments »