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.

Continue reading “Braised Short Ribs with Caramelized Horseradish Potato Puree”

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.

Continue reading “Duck Breast with Spiced Grape Reduction & Roasted Spaghetti Squash”

Christmas Appetizer Spread

The time has come to start thinking about what we’ll be eating on Christmas. Since my family has our traditional dinners we make for both Christmas Eve and Christmas Day, I decided to put all my festive energy into the appetizers. I’ve created a huge appetizer spread that is full of little treats for everyone to enjoy.

Continue reading “Christmas Appetizer Spread”

Filet Mignon Sliders

Nothing is better than a perfectly cooked filet mignon, tender and rich, paired with a sharp, creamy horseradish sauce. You take a bite of the meat and before you know it, the tangy sauce tickles your taste buds, leaving you wanting another bite. My twist on this classic combination is a filet mignon slider. The meat is ground up, formed into patties, and seared to a crisp on both sides. I finish cooking them in the oven to ensure the meat is tender and juicy on the inside. In addition to the sauce, I add caramelized barbecue onions that include sweet and smoky flavors from the brown sugar and hickory smoke in McCormick’s Barbecue Seasoning. You cannot go wrong with these components piled high onto a soft pretzel bun.

Continue reading “Filet Mignon Sliders”