Recipe of the Week 9-25

Posted on August 26th, 2010 by host

Beef Bourguignonne This recipe is typical of the country French techniques recreated in early New Orleans. In this dish, Burgundy wine is used for both flavoring and tenderizing the meat. Ingredients: 2 ½ to 3 pounds cubed beef chuck 1/3 cup flour ¼ cup vegetable oil 4 slices of bacon 2 cups diced onions ½ Read more

Recipes | August 26th, 2010

Recipe of the Week 8/4

Posted on August 3rd, 2010 by host

Peppered Pork Butt Ingredients: 12 medallions Pork Butt, 2-oz medallions 2 teaspoons Kosher salt 2 fluid ounces Green, Black, and Red  Peppercorns, crushed 1 fluid ounce Olive oil 2 fluid ounces White wine 1 fluid ounce Champagne vinegar 4 fluid ounces Heavy cream TT Salt and pepper Method: Flatten the medallions with the palm of Read more

Recipes | August 3rd, 2010