Category: Entree
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I took a cooking class to learn how to make Beef Wellington. Very informative! But also thought I could make it better. To that end, I give you the Marsala Wellington, a way to stretch 2 lbs of filet mignon into a beef wellington style dinner for 6, but with the ingredients of Veal Marsala…
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Named because it seems whenever I fix these pork chops, it rains. Mother Nature weeps for she cannot taste.
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Used my Cuban Pork Roast recipe as the basis for this, then reworked it significantly for a delicious hatch Chile roast, it has a little heat, but mostly a very savory umami flavor. Excellent for burritos!
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My siblings challenged me to recreate a certain fast food chains signature chicken dish, but make it gluten free. Challenge accepted and CLEARED! Warning, this is VERY peppery though.
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I have some relatives near Philly, so have been able to get some pretty decent Philly Cheesesteaks with provolone instead of cheese whiz (personal preference, sue me!). This is my recreation of them, I’m pretty proud of how they have come out! ALSO, check the bottom of this post for some general house-keeping!
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A Bahn-Mi is the classic French-Vietnamese fusion sandwich consisting of pork, pickled veggies, and a tad bit of mayo. I came up with this version by incorporating additional Asian cuisines into one delightfully spiced and creamy sandwich. The name comes from the titular road in my hometown of Fairfax, which has a wide variety of…
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Thanks to Washington DC being home to a large demographic of Korean residents, we have several Korean Fried Chicken restaurants, a delightfully crispier type of KFC. What the breading lacks in seasoning, the wings are typically tossed in a very spicy gochujang pepper sauce that leaves your lips burning. My version dials it back at…
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My take on the southern classic, with a focus on the grits being just as flavorful as the shrimp and gravy!
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Key thing to keep in mind with paninis is minimal fillings and sauce, that will ensure the panini comes out nice and thin. Also, ensure veggies have been well strained to minimize excess moisture. Also, a very soft bread type.
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My sister loves Cajun food. As such, she has been asking me for years to try my hand at Jambalaya, one of her favorite dishes. The first time I tried fixing it, I followed a recipe out of a cookbook verbatim; it came out absurdly bland. And I definitely don’t want my dish to taste…
