Braised Short Ribs with Caramelized Horseradish Potato Puree

Food is so much more than the actual food itself. It brings people together and creates memories that go beyond what we taste. One of my favorite childhood memories that I can picture as if it was yesterday involves a cold, winter night and a pot of short ribs.

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Jumbo Shrimp with Chorizo, Manchego Polenta & Salsa Verde

Browsing through Whole Foods and seeing these beautiful jumbo shrimps, I knew I had to do a twist on the classic “shrimp and grits”. This southern favorite is loved for its creamy base, large bites of shrimp, and bold flavors. I’m switching it up with polenta and a smoky-spicy combination that will have you digging in for more.

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Duck Breast with Spiced Grape Reduction & Roasted Spaghetti Squash

New years are for trying new things. While I love eating duck, I realized I don’t cook it very often. It might be because it’s always so difficult to find in local stores, or that it just seems like a special occasion kind of meal. Nonetheless, I’ve decided to add it into my regular cooking routine, because no chicken breast for a weeknight dinner can ever compare to the crispy skin, melt-in-your-mouth meat, and leftover fat drippings that is duck.

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Macadamia Crusted Beef Tenderloin with Habanero-Ginger Red Wine Sauce

Nothing can compare to a perfectly cooked piece of meat. Tender and juicy…bursting with flavor… It is simply the best. Especially around the holidays, I love making dinner a little bit special with a nice rib-eye, maybe a veal chop, or even a duck breast. Over the Thanksgiving weekend, my dad and I made prime rib with a thick salt crust for a family gathering. Everyone was raving about the flavor and tenderness of the meat, so I was inspired to try something different and make a crusted beef tenderloin, but this time with NUTS.

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Roasted Turkey Breast with Purple Potatoes & Pomegranate Gastrique

Every year when Thanksgiving rolls around, my family and I start getting more and more festive with our everyday dinners. Why not enjoy the flavors of Thanksgiving all throughout the month, instead of just one day? I usually spend November incorporating holiday dishes into our meals so that by the time Thanksgiving is actually here, we have tested different flavors and know exactly what we want on our table.

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Roasted Parmesan Pork

I think Parmesan cheese can make anything taste good. Just a sprinkle of cheese won’t do, though. I like to load a heaping mound of Parmesan over pasta, on top of soup, or to anything else imaginable. The nutty taste is too good to resist, and it holds up really well because of its hard texture. So, when I was eating at Fogo de Chao, a Brazilian steakhouse in downtown Chicago, I was excited to see that one of their meat selections was a pork loin completely coated with Parmesan. What would have been very plain tasting pork was covered in a golden brown layer of cheesy goodness, sizzling hot and begging for a fork and knife.

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