Honestly, I had never heard of this dish until I saw it on Alton Brown’s show Good Eats. I imagine had I frequented French restaurants I would have seen it on menus. From what I gather, it is a popular French dish. But I got turned off to French restaurants when I was in my twenties because of the portion size of the dishes. So they just aren’t in my restaurant frequenting rotation. I really don’t have anything against french cuisine; I am just a glutton.

So this is the first time making these peppercorn crusted beauties. The longest part of the entire prep was oven roasting the potatoes. These steaks are pan flash fried, rested, then it was the cognac (watch your eyebrows!) cream sauce that most certainly sealed the deal for me. I couldn’t get a picture of me igniting the cognac in the pan before the flame went out; just not fast enough.

While I watched Mr. Brown prepare his steak au poivre, I remember thinking how I love a generous sprinkling of black pepper on my steak, probably more than the next person. And while I am no stranger to cracked peppercorns pressed into proteins, but encrusting a whole plate of cracked peppercorns onto both sides of an 8 ounce steak looked a lot like overkill. It’s not. Not even close. I used red, a few white, and black peppercorns and I got a really nice balance of pepper taste and texture.

Naturally, as with any dish, there are multiple variations. Some use shallots, some Dijon mustard, some use brandy, and some use stock. Anthony Bourdain’s recipe calls for dark veal stock instead of cream. This means nothing more to me than another way to get the tasty job done.

Recipe after the jump…

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Here’s an easy question: who doesn’t want a quick yet tasty weeknight meal? Well, this is one. I have to admit though, it took me a minute to grasp the idea of cornichons in a sauce over my chops. I had to do a little research on this.

Turns out the joke was on me. Apparently this dish is a variation of what is known in France as Côtes de Porc Vigneronnes (Grape Growers’ Pork Chops). This provincial dish is typical fare served after a hard day of grape harvesting. Essentially the dish is pork chops in mustard-cornichon sauce. Added are some stock and Italian parsley.

This variation uses tarragon as the featured herb and mixes in some apple juice to sweeten up the briny cornichons and balance out the tangy mustard. I added a little white wine because I couldn’t help myself.

If you are like me and use a brine on your chops there is some advanced planning here - at least 4 hours or so. I put the chops is a basic salt/sugar brine in the morning and they were ready to go when I got home from work in the evening.

silky saucy…

I am always looking for ways to dress up pork chops. Any new idea gives me another excuse to cook chops.

Recipe after the jump…

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For the past couple of weeks here in Atlanta, the weather has felt like we were in the Northeast. One morning the temperature here was literally colder than what it was in Anchorage Alaska! I mean it has been bitter cold.

It is during these cold spells that I get the itch for all food of comfort, like soups and most especially braises. So I am eye-balling packages of beef short ribs at my local supermarket and I swear I hear, “psssst, look over here!” So I glance to my left and there they were!

There on the shelf were the most beautiful veal shanks one could want. Quickly I had to make a decision and quickly I did; back into the case with the short ribs. They’ll be braised next weekend. The last time I wanted to make osso buco I had to check in with Whole Foods everyday for a week until they got their veal delivery. Why is it so hard to procure veal shanks? Well, this weekend was for the difficult to find, but found, shanks!

For those of you who may not be familiar with osso buco, the term literally means “bone with a hole", referring to the delicious marrow that the bone contains. There are multiple versions of this dish to come out of various regions of Italy, but I think that the most well known to Americans is the osso buco milanese. The shanks are browned then slowly braised in wine, broth, tomatoes, and herbs. There is a tomato-less version, in bianco, which is prepared with cinnamon, allspice and bay leaf.

As with any braise preparation, there is a time element involved, but mostly this dish is hands off after the initial browning is done.

From what I have read, osso buco is traditionally served with saffron risotto. I chose to serve it with creamy, cheesy, polenta, garlic sauteed broccolini and of course, gremolata.

Recipe after the jump.

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It’s been six months to the day since my last post. I went on the small hiatus I think because I had just burnt out a bit from blogging. I love to cook and I am passionate about it enough that I blog about food, but I just lost a little something along the way that just zapped the passion for writing. Well it is, and I am, back. I paid for another year of hosting so I am damn well gonna create content; I hope you don’t mind. In fact, I hope you join me for another year of cooking, conversation, and outright deliciousness!

Oh by the way, this is my one hundredth post. AND my blog was two years old on the 2nd of this month. I had no idea when I started this blog that I would get this far. Wow!

Well, I didn’t want my come-back post to be mundane or banal in any way so I adapted a dish from a recipe I saw in last November’s issue of Gourmet (I’ll miss them). This recipe haunted me for months pleading with me to make it a manifestation and now that I have made it, I am glad that I let the idea live in my head rent free.

I know from some of the comments that I have received on other veal posts that a lot of y’all don’t eat veal. Not because you don’t like it or it isn’t readily available, just that you haven’t put it into your repertoire. This is a good starting place to get veal into your rotation.

Thinking of this as veal “burgers” is, I think, a bit off base. The veal is much more delicate than it’s more adult beef and the addition of dill made each bite more like that of a veal “cake” instead of a patty.

I am always on the hunt for recipes for eggplant. Normally I just de-moisturize, Panko crust, then deep fry my eggplant finishing it with Parmesan shavings. This eggplant recipe was clever, quick, and delicious. It was akin to a quick and dirty ratatouille and it didn’t disappoint even on day two (and three).

This is an excellent weeknight recipe that takes about 30-40 minutes to put together. So for you veal lovers and for you veal-challenged foodies, give this a shot, you won’t be sorry.

Recipe after the jump.

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So I’m browsing my links and I come across Robin’s cowboy steak post and I think to myself, hmmmm, I have to have that NOW. So let it be written, so let it be done. And it was done, medium rare.

I started with a grass fed, well marbled, bone-in ribeye. Ain’t she perty?



That’s 41 ounces of beautiful beef there readers; 2.62 pounds! The application for this is really simple. And since I know that my pix and Robin’s pix (you did go there and read her blog post didn’t you?) I’ll wait….

Since I know that my pix and Robin’s pix are making your mouth water, you need to know that you can do this. You can. If I did, then you need to.

First and foremost, get a great piece of meat. You don’t need prime or Kobe, unless that’s how you roll. A good grass-fed locally raised cut will do you just fine. The cowboy steak is basically a small rib roast. It really isn’t that pricey either. At $11.99 per pound it is rather cheap compared to taking your broke ass out to a restaurant. Or maybe I mean, MY broke ass.

Okay, again, no recipes here, just technique. Fire up the grill. For me this time I used lump charcoal and mesquite wood. I love the taste of mesquite in beef. If you only have a small Walmart crappy grill, I’m sorry, I can’t help you. Well, maybe not, read on.

Fire the grill up to HOT. I mean like the devil is at home hot…hold your hand over it for 2 seconds only hot…HOT! I like lump charcoal and not briquettes for this application. No worries about fillers and it burns really, really hot. Let the steak sit at room temperature for an hour. Salt and pepper it, of course. Then, onto the hot grill.

Sear both sides, about 8 minutes each.

Then park the steak off of the direct heat to finish cooking. Meanwhile, I got the corn and poblanos going on the gas grill.

I haven’t a clue where I got the idea for the corn and poblano combination. I needed to use the peppers before they went bad, so hence, the poblano buttered corn. It’s another easy dish as well. Grill the corn until tender and slightly charred, then de-cobb it. Grill the peppers until they are charred, then remove the skin. Finely dice the peppers, add to the corn in a bowl, and toss it all with a stick, that’s right a stick, of softened butter. You can see the tasting fork in the photo below. That always seems to be sticking itself into something.

Of course, since there is steak involved, there has to be potatoes. These were quartered, tossed with olive oil, salt, pepper, onion powder, and garlic powder. Then they were roasted in a 400 degree-f oven, covered with foil for 45 minutes. Then I continued roasting, uncovered for another 20, until crispy.

So head out, right now, to you friendly neighborhood meat man and get you a cowboy steak. Use either my or Robin’s application, or hell, make up your own. One thing though, this is a treat and I command you to DO IT!