Chabernet

Another Glass of Chabernet

Fool Proof Fish Recipe

November 6, 2014 by chabernet Leave a Comment

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 [...]

Filed Under: Cooking

Oxtail Stew

September 13, 2014 by chabernet 9 Comments

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 [...]

Filed Under: Cooking

Best Pork Chili

June 2, 2014 by chabernet Leave a Comment

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 [...]

Filed Under: Cooking Tagged With: Country Style Ribs, Pork Chili

Marinated Flank Steak

May 10, 2014 by chabernet Leave a Comment

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 [...]

Filed Under: Cooking Tagged With: acidic, flank steak, marinade

Bulk Blackening Seasoning Recipe

May 9, 2014 by chabernet Leave a Comment

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 [...]

Filed Under: Cooking Tagged With: blackened redfish, blackening, Cajun, cast iron skillet, Chef Paul, dry rub, fish, Food Truck, Restaurant, seasonings, spice rub

Blackened Fish Recipe

May 9, 2014 by chabernet 9 Comments

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 [...]

Filed Under: Cooking Tagged With: blackening, Cajun, cast iron skillet, fish, Food Truck

Texas Broiled Shrimp

May 1, 2014 by chabernet Leave a Comment

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 [...]

Filed Under: Cooking Tagged With: grill, marinade, shrimp, skewer, texas

Pages

  • About
  • Privacy
  • Websites
  • Home
  • Recipes

Recent Posts

  • What Can You Cook with Wine and Mushrooms?
  • Sausage Links With Wine
  • Queso and Wine
  • Souffle au Grand Marnier
  • Panettone Instead of Fruitcake
  • Fool Proof Fish Recipe
  • German Know-how
  • Risotto alla Milanese
  • Zuppa di Pesce
  • Zuppa di Fagioli con la Pasta
  • Cooking Stocks
  • Corvina a la Chorrillana
  • Spaghetti alla Carbonara
  • Spaghetti con le Vongole
  • Gnocchi alla Romana
  • Gnocchi Verdi
  • Costolette di Maiale alla Modenese
  • Bistecca alla Pizzaiola
  • Pickled Salmon
  • Corn Tortillas

Archives

  • September 2015
  • July 2015
  • June 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014

Recent Comments

  • Hugo Heriz-Smith on Risotto alla Milanese
  • Anonymous on Caesar Salad Joy of Cooking
  • chabernet on Bistecca alla Pizzaiola
  • chabernet on Razor clams: Not Just For Breakfast Anymore
  • Jerry Stone on Cooking smelly fish like Mackerel

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress