Daughter of two professional chefs provides a young adult's perspective on food, restaurants, and eating!! follow us on facebook @Francis Xavier
The cooking travel went to Stapleton. There were so many crayfish! they were cooked in 3 batches. The boil seemed to get spicier as the boil went on. Boiled potatoes, sausage, corn on the cob and crayfish. The crayfish were spilled onto the feeding table […]
Spring time in Cherry Creek – is a delight as the best hot dog vendor returns. you can find on 3rd and Milwaukee.
Tonight is gathering of friends.
The gathering event is Scotch, Steak and Cigar. the location an evening on the DAC roof top. The Cigars are Eiroas – medium and full body Honduras. Both had a great even burn…even during the rain storm.
First course
Scottish Finnan Haddie with poached egg and leek chowder sauce. Paired with 12 year Glen Grant.
Second course slow cooked lamb shoulder over arugula salad with farmhouse cheddar, blistered onions, pomegranate molasses. Paired with Scapa Glansa
Third course Bone in new york strip sirloin steak with parsnips, grilled green beans roasted pepper and fingerling potato. Paired with 16 yr Aberlour
Traveling is an adventure. Traveling and visiting restaurants I look for consistency. The types of American barbecue sauces styles are various from Texas (moppy) to Carolinas’ (vinegar based) to Kansas City (sweet). Cuts of meat and slow cooking methods define the sauces. Barbecue sauce at […]
Happy Mothers Day Mama. Today is your day. No cooking – We celebrate you starting with delights. My recommendation is to start with Dessert. Today I have red velvet cup cakes as first course.
when asked what is your favorite meal – the easy answer is Macaroni and Cheese. There is something very comforting when cooked correctly and very disappointing when done wrong. At the Hard rock Cafe in Denver – the cooks do it right. Cheesey, hot on the plate. Today served up with garlic toast and grilled chicken. The quest continues for perfect.
Sous vide – or boil in the bag at a specific temperature – goes along with the my post of cooking hack. Fundamental cooking techniques are lost. Sous vide is touted as hands free cooking. Plastic chemicals released during sous vide conditions are a gray […]
I am currently reading Andrea Nguyen’s Vietnamese Food Any Day. the cook book is a good read. Getting to know potions of flavors – that i am not familiar with – drew me in. Scrolling through food photos and reading family stories is the hook. […]
Interesting idea. How to cut corners when you don’t know that you are cutting corners. RE: Hack a solution to an issue.
Kitchen, cooking hack. Hmm. It reminds me of John Snow saying to use the pointy end of the sword (yes GOT reference)… So hack with the pointy end of the chefs knife? Not sure I get nor like the derogatory reference of kitchen, cooking hack. Short cuts are what they are. Cooking is an art. Culinary techniques are what they are. The hack issue appears to be lack of basic training and culinary techniques.
spectacular brunch – is not commonly in my vernacular. Being considered worthy of mothers day brunch , my Restaurant Rating Rule still applies. Restaurants are rated on service, back ground noise, food on the plate. Mothers day brunch at the Denver Athletic Club is spectacular. […]