Over the weekend Cheryl requested something new and untried for Sunday dinner and said she’d pick from the cookbook shelf. The winning recipe of the ones she chose: Bourdain’s Palette de Porc a la Biere; a.k.a beer braised pork shoulder with mustard sauce.
Month: February 2013
Linguine with Clam Sauce
For the longest time I had huge problems trying to make linguine with clam sauce like my mom’s. Try as I might I could never get it as thick as hers. I tried everything too, more butter, less liquid, more clams, nothing ever seemed to work. I had pretty much given up hope I’d ever…
A Mardi Gras Cocktail: The Sazerac
Looking for a Mardi Gras cocktail that isn’t a Hurricane? Try a Sazerac instead. In my opinion, the Sazerac is New Orleans. Not only was it invented there but it’s also the Crescent City’s official cocktail. The Sazerac also has some distinctive New Orleans ingredients, Peychaud’s bitters and Herbsaint, which really make it a drink…
