Rabbit in the Style of Prudhomme
This recipe would be familiar to Cajuns as rabbit with a Sauce Piquant or Piquante. In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made
Baked Brandied Mushroom Chicken
This is just sooo good. For this dish, I bought chicken breast quarters and removed the wings. The secret is trimming the chicken breasts of excess
Coq au Vin
Several things made this dish wonderful. First, the stewing hen from Dorignac’s (which the butcher kindly cut up for me) was the most delicious flavorful
MR. WONG’S NOODLES
Am I the only woman in the world who finds Boris Karloff a little sexy? Is it the lisp? The mischievous lift of his eyebrows?
MUSSELS PROVENCAL WITH POMMES FRITES
I found this recipe in my recipe-scrap book, and it really took me back. Pre-Katrina, I cooked dinner for SRS (he knows who he is!).
Dr. Bombay’s Rack of Lamb
CALLING DR. BOMBAY. EMERGENCY! COME RIGHT AWAY! This is the same recipe as Endora’s lamb chops (on this site) except I grilled a 4 chop
Cowgirl Rib-Eye and Onion Rings
My FIRST LOVE was a cowboy. It may have been Marshal Dillon. It may have been Jimmy Dean. It may even have been John Wayne.
Candied Bacon, Fluffy Eggs & Marmalade Toast
BREAKFAST FOR DINNER. This is a perfect weeknight supper when you want something good and homey, but you don’t have tons of time. A plate
MONTEREY VINIAGRETTE
This vinaigrette is soooo good. It’s bacony and sweet and tangy. If you don’t have the apple vinaigrette I got from Monterey’s Tasty Wine Bar
