One of my absolute favorite regions to cook from is the South. There's a hugely rich history of cuisines in the South, Creole, Cajun, all sorts of forms of Barbecue, baking. You name it there's a unique, interesting recipe that's come out of the South. A good friend of mine lent me a cook book … Continue reading Red Jambalaya
It's that time of year when you go into the supermarket and they have squash and pumpkins all over the place. I decided I wanted to make some Butternut Squash soup for dinner last night. I bought a medium-sized squash. I should have got some carrots as well because they would have added some additional … Continue reading Butternut Squash Soup
This is the first time I experienced real "Shepard's Pie."
We cook some venison tenderloin from a deer Laura's cousin Todd hunted.
Leftover ham can make great tacos.
Author: Adapted from a recipe by Gordon Ramsey Serve with whipped potatoes with caramelized onions and braised brussel sprouts. Serves: 2 Pan Seared Duck Breast INGREDIENTS 2 Duck breasts kosher salt fresh ground black pepper METHOD Remove duck from packaging and pat dry with paper towles. Liberally salt and pepper both sides. Return to … Continue reading Pan-seared Duck Breast
