For the cornbread… 1 1/4 cups coarse yellow cornmeal, such as Goya 3/4 cup all-purpose flour 1/4 cup sugar 1/4 cup chopped fresh sage leaves 2 teaspoons baking powder 1 teaspoon coarse salt 1/2 teaspoon baking soda 1 stick plus 1 tablespoon unsalted butter, divided 1/4 cup whole milk 1 cup low-fat buttermilk 2 large […]
Sage Cornbread Stuffing with Chicken Apple Sausage and Pecans Read More »
For the sauce: 1/4 cup Champagne or white wine vinegar 1/4 cup good white wine 2 tablespoons minced shallots 3 tablespoons chopped fresh tarragon leaves, divided Kosher salt Freshly ground black pepper 3 extra-large egg yolks 1/2 pound (2 sticks) unsalted butter, melted 6 (1-inch thick) filet mignons Olive Oil Coarsely ground black pepper For
Petite Filet of Beef with Sauce Bernaise Read More »
4 medium beets, greens cut off and reserved for another use 3 tablespoons vegetable oil 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup water 1 medium red onion, thinly sliced 3 navel oranges, peeled and sectioned 1 cup pomegranate seeds 1 tablespoon unsalted butter 3/4 cup plus 2 tablespoons olive oil 1 large
Roasted Beet and Orange Salad with Carmelized Red Onion Vinaigrette Read More »
1 lb. Dungeness Crabmeat, cleaned and picked through ½ red onion, chopped finely 1 serrano chile, deseeded and chopped finely ½ c. loosely packed parsley leaves, chopped finely 2 tsp. dijon mustard 2 eggs 3 tbsp. mayonnaise ½ c. plus 2 c. fine breadcrumbs ¼ tsp. freshly ground black pepper 1 tsp. kosher salt 1
Dungeness Crab Cakes with Meyer Lemon Aioli Read More »
