by Brian | Feb 4, 2020 | Uncategorized
For the Super Bowl, we did have guacamole and chips but passed on the nachos. We had duck confit in our kitchen and Suzi wanted to go upscale: quesadillas filled with that duck, two kinds of cheese, caramelized onions, and a dash of hot pepper relish. This was...
by Brian | Mar 29, 2018 | Recipes
I post this recipe from time to time as Suzi and I work to refine it. We think it now just about perfect. There is a fabulous Pierre Roux crust and semi-confit cherry tomatoes. The links to posts for crust and tomatoes are included below. Between that crust and those...
by Brian | Oct 5, 2017 | Recipes, TBT
I first posted this treat in 2012. Every fall, Suzi and I go to the North Fork of Long Island to pick pumpkins and get some pies from Briermere Farms [look it up, go, eat!]. We will buy food out there, but we will take along the core of a beach-side picnic. This is...
by Brian | May 17, 2016 | Recipes
Graham Elliot is man pursuing many avenues: TV cooking shows, his restaurants. And now he’s an author with the book Cooking Like a Master Chef. My Huffington Post review is here. Here’s a dish taken from his restaurant, with its two stars, and translated...
by Brian | Apr 15, 2016 | Recipes
When acclaimed author James Peterson wrote The Duck Cookbook he seemed to have a favorite duck ingredient: duck confit. Chicken is indigenous to many Mexican dishes, but here duck confit is used to upscale enchilada to a level sure to please you. And, the dish has...
