Chabernet

Another Glass of Chabernet

Fool Proof Fish Recipe

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Poaching fish in an aromatic broth is classical French, but a style that has gone out of fashion. Or, has it? My suspicion is that many chefs use the poaching technique (Fume) for delicate white fish and then perhaps finish the poached fish in the sauté pan, in the oven, or even on the grill. The reason I say this is because it is difficult for home cooks to infuse much flavor into their fish with such short cooking times. Our new favorite preparation is this quick and easy Fume. Unlike the classic French, we serve the fish in its poaching liquid giving it an almost Bouillabaisse or Cioppino style to it. We can get this dish to the table in less than 30 minutes which qualifies it for a weeknight supper. Add a crouton or crustini with Read more [...]

Oxtail Stew

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Do you know that phrase, "lip smacking good"? This Oxtail Stew recipe transforms the humblest ingredients into a lip smacking good meal. The science behind all that smacking of lips, is the slow cooking of all the connective tissue and gristle until it turns into gelatin. The cooked gelatin actually coats your lips and tongue - hence the expression. Here is our recipe for Oxtail Stew: Make sure you have the proper pots and pans. Puns and clever sayings by a former Airline executive Read more [...]

Best Pork Chili

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The issue with most recipes for pork chili is that you either wished you had cooked beef chili, or you go running for the tortillas to turn the shreds of pork into chili verde burritos. This recipe stands on its own as a delicious alternative to beef. The secret is the use of boneless Country Style Ribs. Country-style ribs are more like pork chops, more meaty and less fatty than real ribs. When sliced into half inch cubes and cooked low and slow, you end up with a chunky, meaty, chili that might just win you some praise at home. If you can't decide between and red or white wine, just go for the Chabernet. Actually, beer will wash this dish down just fine. Read more [...]

Marinated Flank Steak

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My father broiled flank steak “back in the day” when it was an inexpensive cut of beef used mostly in long braises. His secret was an acidic marinade that permeated the meat, rather than just coating the surface as is the case with 9 out of 10 recipes. As my father would say, if you don’t like your steak on the rare side, you’re not invited. It remains one of my favorite steaks to prepare at home because it has the beefiest flavor and most appealing texture. I also enjoy the family style service from a plate piled high with juicy slices rather than the boring “cut it yourself” steakhouse style. The sliced meat also pairs well with Asian and Latin unlike whole steak. Marinate the flank steak for no more than 3 hours in the Read more [...]

Bulk Blackening Seasoning Recipe

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I've been blackening fish and other proteins since the mid-eighties when there were no such seasonings on the market. Now, you can purchase Chef Paul Prudomme's Blackened Redfish Magic in 2 oz. containers for $3.50. Or, in true Chabernet style, you can make a bulk seasoning and shake it up with your own additions and substitutions. My large batch recipe below yields approximately 24 oz. for a retail value of $42.00, a real necessity in our home where my wife prefers her fish blackened and her wine - Chabernet. As experienced cooks know, you'll need to adjust the proportions as you multiple or divide the size of your batch. Happy seasoning!   We first encountered Blackened Redfish when dining at K-Paul’s in New Orleans Read more [...]

Blackened Fish Recipe

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Awesome Blackened Fish RecipeYo! The 1980’s are calling and they want that recipe back for blackened fish. The big problem is that our tastes have changed over the past 30 years and that old recipe needs an extreme makeover. I’ve been perfecting my own technique and ingredients for blackening fish, chicken, pork, and even steak with some high marks for taste. Hey, Hot Wings survived the 80’s - so why not blackening? We first encountered Blackened Redfish when dining at K-Paul’s in New Orleans around 1985. Chef Paul Prudhomme literally invented this bold method for searing the flavor into fish fillet while keeping the flesh delightfully moist. To say the least, we were bowled over by his signature dish and flew home and bought his Read more [...]

Texas Broiled Shrimp

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I prepared a romantic dinner last night and the main course was spicy shrimp grilled on skewers and served with ice-cold champagne. It brought back fond memories and I wanted to share the secret of the very best shrimp you may ever eat. Deep Dale Lane is a Deep memory     This is my all-time favorite shrimp recipe and it has never failed to please. The texture and flavor of the shrimp are both uniquely satisfying. It is one of the first meals I learned to make as a young man, borrowing the recipe from my father’s favorite cookbook. I greatly improved the original recipe which contained only vegetable oil, lemon, parsley and garlic. One time we grilled the skewers over a portable Hibachi at Scripps Park in La Jolla and the aroma Read more [...]

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