Chabernet

Another Glass of Chabernet

Oxtail Stew

by 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 [...]

Sourdough Bread Recipe

by 9 Comments

Please accept our apology for the delay in providing this bread recipe after whetting your appetites with stories of wild yeast. You might recall our prior posting regarding foraging for Sourdough yeast. Hopefully you have had success in culturing your own variety of wild yeast or have obtained a Mother starter. In any case, let’s get started with Sourdough Bread Baking 101. We have tried many recipes for baking Sourdough loaves of the years, but none came close to our “Ideal”: the classic Sourdough of San Francisco. Throwing caution to the wind, we went back to the Fountainhead of superb bread baking – Julia Child’s Mastering the Art of French Cooking Volume Two. I won’t recite her bread baking techniques here, but please Read more [...]

Best Pork Chili

by 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 [...]

Caesar Salad Joy of Cooking

by 12 Comments

Classic Caesar Salad - Joy of Cooking Times have changed, but the Joy of Cooking recipe for Caesar Salad remains the very best. The problem is that “times have changed” and the iconic Joy of Cooking is not well known in the digital age. I just Googled the search terms Joy of Cooking Caesar Salad, but there were no links to the authentic cookbook or the author’s family who carry on the Joy name. Hopefully Irma Rombauer’s kin will publish her original recipe and give it the credit it so greatly deserves. Meanwhile, here is our version of this heavenly salad: P.S. We also like the restaurant version prepared table side at Assagios in Kailua, Hawaii.   Read more [...]

Marinated Flank Steak

by 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 [...]

Texas Broiled Shrimp

by 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 [...]

Recent Comments