New Jack Country
....I employ a "double dredge" technique in which I first drdge pieces of fresh chicken into flour seasoned with various spices, then dip them into some dry herb-infused whisked egg wash, then back into the seasoned flour before going into my cast iron skillet... [Full Post]
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Handy Tacos
...The Pub Tacos are our newest greatest hits, served two per serving, making them imminently conducive to sharing with a friend over a few beers, and now that spring is finally upon us, we've decided to add a fish version, using fresh cod, battered and deep-fried, then topping it with a light, bright, and tasty medley of chopped red onion, fresh cilantro, and lime juice, offering sriracha sauce as well, now available it Dorrian's tableside.... [Full Post]
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Quick Post | You Wanna Pizza Me...?!
...On the second tortilla, I spread a thin layer of pesto sauce, then topped that with some shrimp I had briefly boiled, then some bacon bits. I drizzled some white truffle oil (expensive, yes, but worth it with the high number of applications it's capable of), and a "splattering" of black lumpfish caviar.... [Full post]
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Sorry, Carlos
... Alas, the practicality, the chef argued, of Peel & Eat shrimp is that it presents less prep for the kitchen—no peeling by the sous chef—so he decided to scrap using shrimp, and instead use already "prep"-able—and "spice"-able on the fly—grilled chicken and/or steak, and has made an admittedly delightful and tasty version of what we will be calling Pub Tacos ... [Full post...]
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Quick Post | Top Poppers!
... As I ate these, I thought about the many other fruits that would be served well by this preparation. Strawberries, even bananas (bacon wrapped?!?!?!) would make excellent options.... [Full post...]
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The Proof Is In The Eating
... So dredging some breast and drumsticks in a flour and cormeal mix spiced with salt, pepper, garlic powder, chili powder and paprika, and herberd with dried oregano, basil, sage and tarragon, I deep fried those in some hot corn oil two-to-three pieces at at time for about 10-12 minutes per batch, and they came out all golden, crispy-skinned on the outside... [Full post...]
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