Category: Chefs/Restaurants

Jimmy Buffett Day and Jimmy’s Jammin’ Jambalaya

Jimmy Buffett Day and Jimmy's Jammin' Jambalaya

Jimmy Buffett Day
and
Jimmy’s Jammin’ Jambalaya

Rest in Paradise JB – Merci pour la Magie… 
Jimmy Buffett
December 25, 1946 – September 1, 2023
Jimmy Buffett Day

The day gives fans an opportunity to not only toast to our Jimmy and revisit his songs like “Margaritaville” and “Tin Cup Chalice” but also to embrace the carefree, coastal lifestyle he championed.

Florida officially made the last Friday in August “Jimmy Buffett Day” to honor the singer, songwriter, and storyteller who brought the laid-back island lifestyle to life through music, food, and good times.

The resolution from the Florida House of Representatives praises Buffett’s “free-spirited life and significant contributions to national and state culture,” while remembering how he first honed his craft in the bars of Key West. It was there that he built the breezy, tropical rock sound that became a soundtrack for escapism.

Of course, no Jimmy Buffett celebration is complete without food and friends. Last year, I marked the occasion by making his favorite gumbo. This year, we’re diving into Margaritaville The Cookbook for Jimmy’s Jammin’ Jambalaya, a dish that’s as lively and colorful as the music itself. Just like Buffett’s songs, it’s a recipe made for sharing, best enjoyed with a crowd, some laughter, and maybe a margarita or a cup of “good red wine.”

Jimmy’s Jammin’ Jambalaya

Just a bit spicy, soulful, and adapted straight from the pages of Margaritaville The Cookbook, this jambalaya is pure celebration in a pot. A Louisiana classic with roots in Spanish paella, French country cooking, and West African one-pot traditions, it’s a true melting pot dish—flavorful and festive.

Packed with shrimp, sausage, chicken and plenty of Creole flair, it’s hearty enough to feed a crowd and lively enough to keep the party going. Put on your favorite Buffett tunes, stir up a batch, and laissez les bons temps rouler…

Opus One

Fill It Up With Good Red Wine

Pairing Opus One with jambalaya is a playful, indulgent experiment—definitely fun, though far from classic. Inspired by Jimmy’s song “Tin Cup Chalice,” one of our favorites, the idea brings a touch of whimsy to the table.

The wine’s structured tannins, dark fruit, and oak depth are a world apart from the smoky, spicy, and rustic flavors of traditional jambalaya. Yet, when the dish is adjusted toward a meat-forward, mildly spiced version with rich sausage and chicken, the wine’s intensity can find a kind of harmony with the dish’s savory depth. It’s a pairing that surprises the palate: the jambalaya’s smoky layers soften the wine’s tannins, while the wine’s luxurious fruit and complexity elevate the dish in a way that’s unexpected and memorable.

Tin Cup Chalice Lyrics

I wanna be thereWanna go back down and lie beside the sea thereWith a tin cup for a chalice, fill it up with good red wineI’ll be chewin’ on a honeysuckle vine

Jimmy’s Jammin’ Jambalaya Recipe

Continue reading “Jimmy Buffett Day and Jimmy’s Jammin’ Jambalaya”

Julia Child’s Escargots à la Bourguignonne

Julia Child's Escargots à la Bourguignonne

Celebrating Julia Child’s Birthday
with Her
Escargots à la Bourguignonne

Just beyond the doors of Julia and Paul Child’s apartment at 81 Rue de l’Université, the narrow Paris streets settle into a golden, late-summer hush. It is August 15th, Julia’s birthday, and Paul has planned a special surprise.

Arm in arm, they stroll along the cobblestones, passing sun-dappled wrought-iron balconies draped with geraniums. The scent of yeasty pain de campagne drifts from a corner boulangerie, mingling with that of roasted coffee from nearby cafés. Paul’s eyes glint with quiet anticipation, eager to reveal his secret.

81 Rue de l’Université, Paris 81 Rue de l’Université, Paris

After a short while they arrive at their destination — Bistrot Ataloré, a small, warmly lit eatery tucked on a side street where the awning is striped in red and cream. Paul had stopped by earlier in the week to alert the maître d’ to the occasion. As they step inside, the aromas of garlic butter and roasting meats envelopes them.

“Bon anniversaire, Madame Child,” the maître d’ says graciously, bowing ever so slightly. “Nous sommes honorés de célébrer avec vous ce soir.”

He guides them to a private little table in the back corner, away from the gentle bustle of the dining room. As he hands them the menus, he leans in conspiratorially. “You must begin with our escargots — a specialty of the house. Divine garlic butter, perfect for dunking with our fresh-baked baguette. And the sole meunière… magnifique. For dessert, I recommend our seasonal figs with sabayon. Très enchanteur.”

Paul smiles at Julia, already knowing she’ll say yes to the escargots — the tender wild snails from Burgundy bathed in parsley-flecked butter. It is the kind of dish that lingers in your memory long after the last bite, much like this evening surely will.

Julia Child's Escargots à la Bourguignonne

The meal begins as the escargots arrive, bubbling in their cast iron dishes, green-gold pools of garlic-herb butter infused with a touch of dry vermouth, fragrant with fresh parsley and shallots. Each snail is perfectly coated, inviting a first bite of mouthwatering, buttery richness… Julia is in heaven.

Julia Child's Escargots à la Bourguignonne

Bon Appétit!

Julia Child's Escargots à la Bourguignonne

Julia Child’s Escargots à la Bourguignonne Recipe

Continue reading “Julia Child’s Escargots à la Bourguignonne”

Summer Corn Dip, Smoky Rice Paper Puffs

Summer Corn Dip, Smoky Rice Paper Puffs

Summer Corn Dip

Summer Corn Fresh-Off-The-Cob
Mayonnaise, Sour Cream, Calabrian Chili Sauce, Lime Juice
Smoky Rice Paper Puffs

Perfect for sharing around the pool or kicking off a sunny afternoon gathering, this vibrant dip features fresh-off-the-cob summer corn folded into a creamy blend of mayonnaise and sour cream. Calabrian chili sauce adds a nice kick, while lime juice brings a bright, zesty finish. Served with smoky rice paper puffs for a light, crispy crunch, it’s a snack that’s as lively and laid-back as summer itself.

Summer Corn Dip, Smoky Rice Paper Puffs

Summer Corn Dip Recipe

Continue reading “Summer Corn Dip, Smoky Rice Paper Puffs”

Boursin and Shrimp Rigatoni

Boursin Shrimp Rigatoni

Boursin and Shrimp Rigatoni
Garlic & Herb Boursin Cheese
Large Shrimp, Cherry Tomatoes

Tender rigatoni pasta, cooked to a perfect al dente bite, is coated in a velvety sauce made from melted Boursin cheese, which brings a creamy, herb-flecked richness with a generous kiss of garlic.

Burst cherry tomatoes, blistered until juicy and sweet, add bright pops of flavor and color throughout the dish. Nestled among the pasta are plump large shrimp, cooked until just opaque, offering a succulent contrast to the creamy sauce. Finished with plenty fresh basil this dish is comforting yet elegant — a restaurant-worthy meal with pantry-friendly ease that comes together in less than a half hour.

The story of Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France. His own original recipe was inspired by fromage frais, a traditional French party dish that blended garlic, fresh cream, soft cheese, herbs, salt and pepper.

Boursin and Shrimp Rigatoni Recipe

Continue reading “Boursin and Shrimp Rigatoni”

Korean Meatloaf Burgers

Korean Meatloaf Burger

Korean Meatloaf Burgers
Kimchi, Cheddar, Fried Egg, Mayo

These Korean Meatloaf Burgers transform classic comfort food with a bold, spicy twist inspired by Bobby Flay’s Korean-Style Meatloaf. Made with a tender, deeply savory mix of ground beef, pork, and veal — a butcher’s blend that stays moist and full of flavor — each bite delivers succulent richness and layered depth.

What really sets this meatloaf apart is the punch of Korean ingredients gochujang (Korean chili paste) and gochugaru (Korean chili flakes). They add just the right balance of sweet heat, balanced fruitiness, and slight smokiness. Soy sauce, fish sauce, toasted sesame oil, ginger, and garlic add a deep umami and savoriness.

Glazed with a sweet-spicy sauce that caramelizes beautifully in the oven, the meatloaf is delicious on its own — but piled onto a soft toasted brioche bun with tangy kimchi, sharp melty cheddar, and a fried egg, it transforms into an unforgettable burger that’s messy in all the best ways.

Make the whole loaf ahead of time, then stack up these burgers the next day for comfort food with a spicy Korean twist at its tastiest.

Korean Meatloaf Burgers

Korean Meatloaf Recipe

Continue reading “Korean Meatloaf Burgers”