Ingredients:1 pound boneless pork loin, cut into 12 slices2 ½ teaspoons kosher salt, divided2 teaspoons freshly ground black pepper, divided¾ cup panko breadcrumbs⅔ cup all-purpose flour2 tablespoons grated Parmesan cheese2 teaspoons garlic powder½ cup buttermilk1 large egg½ cup canola oil½ cup dry white wine3 fresh thyme sprigs1 cup chicken stock4 tablespoons butter at room temperature1
Serves 6-8 Author Notes before we moved into my condo, as we were moving out of dw’s apartment he introduced me to a Trinidadian restaurant around the corner. i was pissed. because the food’s amazing and it’s within walking distance and he’d never taken me before. we haven’t been back in a long time, this
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Serves Six Author Notes Leafing through an old “Elle à Table” Magazine, I found one similar to this, and tweaked it to my taste with a group of friends. It’s very easy, but still festive and very unique. We made the fondue right in the wok, using peeled and deveined shrimp, monkfish and lightly steamed
Chef Ludo Lefebvre’s Hache Parmentier is a classic French comfort food. Similar to a British cottage pie, a layer of creamy, buttery mashed potatoes covers ground beef, carrots, celery, and onions and gets warm and lightly browned in the oven. Freshly grinding whole allspice berries, peppercorns, and fennel seeds is quick and easy in a
Make the Marinade In a large baking dish, whisk the egg whites until foamy. Whisk in the soy sauce, sake and sherry, then whisk in the cornstarch and baking soda until smooth. Add the lamb chops and turn to coat. Cover and let marinate at room temperature for 30 minutes. Meanwhile, Make the Sauce In
Serves 4 Author Notes Timbales can involve a number of ingredients but need to have a base ingredient that holds the dish together when it’s unmolded. The molds can be a number of shapes but typically taper towards the bottom for easy unmolding. I only had some ramekins, so that’s what I went with. This
