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herb and horseradish crusted rib eye roast

June 5, 2010
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braciole di pollo

March 8, 2010

Recently I entered Perdue’s Verifiably Good Video Contest where I submitted my Braciole di Pollo with Parmesan Herb Polenta and a Roasted Tomato Puree. In preparing this dish I drew inspiration from my childhood, as my mother would make a more traditional braciole using beef and a filling of cheese and bread crumbs.

software
Braciole di [...]

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cola braised brisket tacos

February 16, 2010

The other night I was watching an Iron Chef America battle between Iron Chef Michael Symon and Chef Duff Goldman of Ace of Cakes fame. The secret ingredient for the night was chili peppers and chocolate, which is a combination that has always interested me. I had a brisket that I needed to [...]

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dark chocolate covered puffs with orange scented cream

February 1, 2010

The other day over on my fatherhood blog I was talking about my obsession with making different things using Pate a Choux after learning about it over on Michael Ruhlman’s blog. I figured that it would be a go opportunity to fire up the video camera and make some cream puffs filled with an [...]

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roasted garlic duxelle

December 21, 2009

A little more than a week ago I talked about the pork wellington that I would be making for my family’s Christmas dinner. This past Saturday we had our Christmas dinner early thanks to my wife’s holiday work schedule and the roasted garlic duxelle I had devised for the pork wellington came out amazingly [...]

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roasted butternut squash risotto

December 10, 2009

If it isn’t overwhelmingly obvious at this point, I love a good risotto. This Milanese staple is the perfect canvas as your culinary muse. I have made a good number of risotto’s over the years and have even splurged on a special pan to cook them in.
Some of my risotto’s were intended to [...]

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dry run christmas dinner: pork wellington

December 9, 2009

Last year we embarked on a new tradition in our family by having our first pot luck Christmas dinner. Now that my little man is mobile and my little nephew will be celebrating his first Christmas it is even more important for us to keep things simple.
The only wrench in our plan is that [...]

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roasted butternut squash ravioli

December 7, 2009

In today’s fourth installment of the fall flavors recipe series I’m offering up roasted butternut squash ravioli. The base mixture is very similar to that of the roasted butternut squash lasagna with a few minor changes. While raviolis are more labor intensive initially, the fact that you can make a big batch and [...]

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thanksgiving rewind: chocolate pecan pie

December 2, 2009

In our household baking is not my purview. It’s not that I’m not capable of it, but rather that my wife really enjoys it. From time to time I’ll help with measuring out ingredients and whatnot while she assembles and does the hard work.
When it came time to choose the dessert portion of [...]

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port wine cranberry creme brulee

November 19, 2009

With the third installment of the fall flavors series I’m turning my attention to dessert by making a port wine cranberry creme brulee. It has taken me some practice to make a good creme brulee and I feel like I’m still learning, but this came out quite well.

hardware

medium saucepan
medium mixing bowl
6 ramekins (7 to [...]

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