Short Ribs part 2

Short ribs use one of my favorite cold weather cooking techniques to perfection....braising.  How much do I love braising certain meats?  I would wear a "I love braising" shirt every day....and I bought an All-clad braiser specifically for making short ribs, coq au vin, etc.  This version of short ribs is rich and smooth.  Served on top of creme fraiche potatoes.

Ultimate Burger!

Everyone knows burgers are one of my favorite things in the world, and would probably be my last meal.  For me it does not get any better than my short rib and ground chuck burger.  Cooked over charcoal and mesquite wood.....juiciest and most flavorful burger ever!!!  Did I mentioned its topped with homemade mayo and mesquite cured bacon!!??

Southwest Flavors

Cold avocado and corn soup, with cilantro oil and la crema  

Coffee ancho rubbed fillets with bourbon sauce, roasted red pepper sauce, and cilantro oil.  Tastes even better than it looks!!!

Spice rubbed pork tenderloin, ancho bourbon sauce, my favorite thing from Mesa Grill in Vegas

Awesome queso with goat cheese and roasted pepper sauce....amazing!!!

Chicken with Tarragon Cream Sauce

Whole roasted chicken, nice and juicy.  Topped with a rich and creamy tarragon cream sauce.  Nice treat with a  delicious French sauce.

Thai Red Snapper

Whole red snapper, with a wonderful red curry sauce.  Topped with fresh shaved carrots and cilantro.  Served with a very nice (and affordable) Riesling.  Great dinner....

Crawfish Risotto

After our trip to New Orleans, we were feeling a little cajun craving.  This is an adapted recipe from Mr. B's in the French Quarter.

Homemade pasta and meatballs (my signature dish)

My marina, handmade pasta...and the holy trifecta meatballs.....not a better meal on the planet.

Wings

Wings perfected.  Scratch made spicy garlic sauce....to drink.... a beautiful Tripel beer.....

Lamb Shanks....

Maybe the best "sauce" I have ever made for a dish, this one was amazing.  Slow braised lamb shanks with a red wine sauce spiced with star anise, coriander, and cinnamon.  Delicious with a CDP.

Sea bass, delicious style! ;)

Made my favorite seafood tonight, and this may be one of the best meals I have ever cooked!

Pan seared sea bass with a broccoli and leek puree surrounded by a orange pepper sauce 

Served with Cakebread's 2007 Reserve Chardonnay....great pairing.

Osso Bucco

One of my favorites.  Delicious melt in your mouth lamb on top of a rich risotto milanese.  With a Brunello Di Montalcino....tough to beat.

Duck Soup

Turned the left over duck carcass from our lavender duck into a very rich and layered duck soup with homemade croutons.

Homemade pasta

 My new toy....Atlas pasta maker straight from Italy.

 Mixing double zero flour with some eggs....hopefully I get a little better at the mixing part

 Made pappardelle out of the dough, served with one of our favorites....vodka cream sauce with shrimp and fresh basil....yum yum.

 Had a great Tuscan Sangiovese to complement this dish (a crisp, lightly oaked white would also have been an excellent pairing)

Appetizer was an aged parm that I drizzled with a little balsamic reduction

Grapefruit

Grapefruit sections with a honey mint dressing

Beef Bourguignon

 I am a sucker for braising, and want a shirt that says "I love braising".  It just gets meat so tender and flavorful, this one cooked for about 5 hours (my next attempt will take 3 days!!)

 Served with what else.....red burgundy/pinot

Placed on top of a nice big piece of garlic rubbed french bread.....not bad on a cold night.

Appetizers for dinner (one of our favorite things)

 Truffled goat cheese crostinis topped with panko for added texture, absolutely delicious with a crisp and dry white wine.  

Scallop potato sandwich with a citrus dressing.  Soft succulent scallop in between pan seared potatoes with a orange/lemon/lime dressing....come on....so good.

Pasta Puttanesca (Do you know what that means? Look it up for a laugh)

 Simple, yet delicious sauce (like all good Italian sauces).  Fresh tomatoes, kalamata olives, anchovies, capers, garlic, basil and some red pepper flakes.

Served over whole wheat pasta and some grated parm.  

Honey and lavender duck with duck liver pate

 First attempt with a whole duck...wow.  Rubbed with lavendar and honey, this was one delectable duck

 Served with Charlie Palmer's private label Pinot

Leg and breast, plus the liver that cooked inside the duck mashed into a pate and served on toasted crostinis.  My mouth is watering again.

Rack of Lamb

Delicious rack of lamb (encrusted in dijon mustard and herb rub).  We served it with a Cakebread Syrah and it was wonderful.  

Filet with a whiskey cream sauce

 Probably one of the best steaks I have ever made.  Peppercorn crusted on one side, and served with a delicious whiskey cream sauce!

Had one of our favorite wines from our wine country trip, Lancaster Cabernet.... unbelievably good