Easter feast

 A special treat on Easter Sunday as I only make this once per year.  Crab casserole with loads of Gruyere...so delicious 

 Served with a very good Rose Champagne....

 Appetizer was my spice rubbed pork belly slow cooked in a chocolate stout.  I then pan seared individual servings and served....so good 

 Main course...herb rubbed bone in leg of lamb....

Lamb and a CDP to drink....mmmmmm

New Orleans Craving

 We were reminiscing about our New Orleans trip and had a craving for something delicious...made Mr. B's BBQ shrimp....I cannot tell you how good the melted heads made this dish....so rich and delicious...a decadent treat

Had Abita Mardi Gras beer with the meal....perfect of course

Mushrooms Duxelle

 Probably one of my favorite appetizers....mushrooms duxelle with toasted baguette slices 

Serve it with a good chardonnay or a Pinot

Christmas Dinner

 Started with some ice cold vodka and fresh shucked oysters (yes I did them myself) 

Next we had some bacon roasted nuts with my old fashioned's 

 For the main course we had cioppino, not as good as Tadich Grill....but pretty darn close.  :)

All delicious.....

REAL Pasta Carbonara

 No cream in this authentic Italian dish (and my second favorite pasta)

 Lots of fresh coarse ground black pepper adds some bite, the pancetta (or better yet guanciale if you can find it) with percorino and parmesan...come on...you know you are hungry

 Farmers market egg yolk perched on top....the heat from the pasta will cook the egg and makes for an incredibly luscious sauce without the use of cream 

A nice Italian white would be nice with this, but we had a simple Italian red that we love, and it was delicious picking up the pepper notes in the wine and the pasta

Still the king of all meals....

 No matter what I make, how fancy I get...my original best dish is still the king and the one both my girls beg for

 Handmade pasta that everyone helps make when we run it through the pasta maker...they help hold the sheets while I crank the wheel

 Best part is a toss up between the sauce and the meatballs....I think that is no contest....which one...come over and find out!  ;)

My portion....yum....served with a nice Barbera 

Handmade Pappardelle with Duck Ragu

 Handmade pasta is just better, and with the richness of this dish it was a nice treat.  I pan seared some duck  breasts and skimmed off "some" fat.  The rich sauce on this is because I actually emulsified the fat when I blended the sauce, making it super rich.  I think finely chopped the duck meat and added it back to to the sauce and served  .I could have cut this portion in half and it would have been just right

This one was served with a very nice Burgundy....which I felt was a must with this very French inspired dish