Category: Photo Gallery

Bourbon Chicken Pasta.

 

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Bourbon chicken pasta and teriyaki glazed garlic sausage and onions with a creamy Cajun sauce over gemelli pasta and paired with a Columbia Valley Vintage 2014 Chateau St Michelle Cabernet Sauvignon.

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

by approvedbyadmin

Beef flank Steak stuffed with Spinach and feta.

Beef flank Steak stuffed with Spinach and feta topped with a Chile lime butter and accented with roasted red and yellow peppers and sautéed asparagus.

It was carefully paired with a simply amazing Texas wine. The Six Shooter Black Lotus Lenoir 2013 from Guadalupe County! It is a premium red wine made from the Lenoir grapes grown in their vineyard in Guadalupe County Texas.

The wine has amazing deep red hues, a sharp fruity taste and a diverse aroma with a complex soft tannin structure. These marry well with the bold flavors of the beef with the spinach and feta and the sautéed asparagus!

This is a MUST HAVE in your wine collection!

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

 

by approvedbyadmin

NY Strip Steak with jalapeño chipotle butter.

img_8492img_8493NY Strip Steak seasoned with simple salt and fresh cracked multicolored pepper corns and a jalapeño chipotle butter with baby multicolored potatoes and asparagus spears and a nice homemade hollandaise sauce and sprinkled lightly with some Yakama Applewood smoked sea salt to bring the flavors all together.

I paired with an amazing Robert Mondavi “Private Selection” bourbon barreled Cabernet Sauvignon.

by approvedbyadmin

Sous Vide Maine Lobster.

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Sous Vide Maine Lobster.
I have had this dish in my mind for quite sometime.
Sous vide cooked Maine lobster tail with subtle Cajun spices finished on the grill and sat on a nest of Spinach Tagliatelle, drizzled with a sumptuous sweet bay and herb butter topped with an amazing guajillo and red jalapeño pearl.


I paired this with a wine I purchased for a dish of this caliber months ago. The 2014 vintage Bogle Vineyard Chardonnay.

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The smokiness of the guaijillo jalapeño caviar pearl opening up the sweetness of the lobster working simultaneously with the underlying base notes of the Cajun spices make this dish one to enjoy by candle light with a loved one.

I love being a Chef!!
Enjoy..
Chef De Cuisine 🍷

by approvedbyadmin

Pasta Mardi Gras.

Pasta Mardi gras
Pasta Mardi Gras Cajun Chef style! Pappadeaux who?

Ingredients:

•2 cups cooked fettuccine
•1/4 pound butter
•1 1/3 tablespoon chopped garlic
•2 tablespoons chopped green onions
•1/4 cup sliced cremini mushrooms
•1/3 cup chopped tomatoes
•1/3 cup sliced andouille sausage
•1/3 cup shrimp peeled and devained
•1/3 cup crawfish tail meat
•1/3 oz dry white wine
•2/3 tablespoon lemon juice
•2/3 cup heavy whipping cream
•1/4 cup mixed bell peppers chopped (red green yellow)
•1/4 lb chipped cold butter
•2/3 tablespoons chopped parsley
•Salt and pepper to taste

The how to’s

In a 3 quart pot melt butter over medium high heat,
Add green onions mushrooms and andouille sausage,
Sauté 3 to 5 minutes add garlic and tomatoes and continue to sauté for three minutes,
Add shrimp and crawfish and continue cooking for an additional two minutes,
De glaze the pan with white wine and lemon juice and cook until liquid is reduced by half,
Add heavy whipping cream and, stirring constantly until cream is reduced and thick, a sauce like consistency about five minutes or so,
Add diced bell peppers and chipped butter, 2 to 3 pats at a time, swirling pan constantly over burner,
Continue to add butter until all is incorporated,
Remove from heat, add parsley and salt-and-pepper to taste,
Gently fold in your cooked fettuccine and serve.

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

by approvedbyadmin