Serving Up Suggestions for Super Bowl Sunday

It’s hard to believe that we’re already one month into the new year.  Time flies when your one week trip to Maui (without a computer) turns into two – not that I’m complaining.  We could’ve stayed longer, especially with the predicted blizzard that fizzled, but it was time to come back to reality, even if…

Roasted Monkfish Wrapped In Speck

When the weather is hot, I want to eat more seafood, especially locally caught fish.  Prices can get high for anything not farmed, and flounder doesn’t lend itself to much variety in preparation.  But don’t forget about monkfish.  Called the “poor-man’s lobster” for its texture, but it tastes more like meat.  Play this up by…

A Whole Pig And A Shot Of Whiskey

“Hot and smoky.”  That was the description for Wild Turkey Rare Breed, the first whiskey we tried at the 2014 Bacon and Bourbon Expo at Astor Center. This was the sixth year of the sold-out celebration highlighting these uniquely American ingredients.  Set to coincide with Valentine’s Day, past weeknight events have received criticism for long…

An Updated Take On Coq Au Vin

Maybe it’s the cooler weather.  Maybe it’s the fact that chicken legs are $0.79/lb.  Whatever the reason, coq au vin seemed like a good idea.  But spending a full day making it did not. Traditional coq au vin uses a rooster or aging chicken.  Today, you’ll be hard-pressed to find a rooster unless you live…