Category: Tasty Recipes

Chicken Livers – Italian and French: one process, two styles:

First, make risotto with a rich chicken stock.

Chicken livers are seasoned then dredged in flour and sauteed in olive oil and butter.

The livers are removed from the pan and kept warm while onions are cooked with Marsala wine.

The livers are returned to the pan with the onions and some chicken stock is added to finish cooking the livers. Fegato di Pollo alla Finanziera: the chicken livers and onions are served with risotto and garnished with parsley.

The next day, we take “leftover livers and onions” and process with crème fraîche and parsley.

Terrine de Foies de Volaille: our pâté is served here with challah bread, chopped eggs, and cornichons.

You know it’s Friday, all summer long in Rolling Hills, California, when the In-N-Out® Cookout Trailer pulls into the camp parking lot. Yay!

Every burger is made fresh to order from 100% pure beef that’s never frozen, then top it off with hand-leafed lettuce, plump, juicy tomatoes, onions, and real American cheese, all on an old-fashioned sponge dough bun with their special spread. The burger can be ordered with double meat and double chesse, it’s called a Double-Double®.

Cheeseburger anyone?

Grilled Skirt Steak over Black Beans in Fire Roasted Green Salsa and Garlic, with Avocado, White Onion, and Cilantro

Nancy Silverton prepares this recipe with a filet mignon, in her cookbook “A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes.” It is a great summer dish with lots of great smoky flavors. Twist open a jar of salsa, and open a can of beans, couldn’t be easier. Thanks Nancy!

My version: Heat 1/4 cup olive oil in a saucepan, add 3 cloves of minced garlic, then add a cup of fire roasted green salsa and a can of rinsed black beans. Warm over low heat, adjust seasoning.
Meanwhile, grill a seasoned skirt steak.
Assemble on a platter with a layer of the black beans in salsa, then avocado slices, the steak, and onions and cilantro.
Happy Summer Grilling and Bon Appetit!

…on toast with crème fraîche and chives.

“Next, if we think we deserve it, we go around the corner to Caviar Russe to remind ourselves that we’re grown up. To me caviar is the ultimate luxury, and this ornate little hideaway is the ultimate place to enjoy it.” Ruth Reichl

This photo was shot into a mirror.

“There is no food in France better than what you’ll find at DANIEL.”
The New York Times

db Bistro Moderne – “Midtown dining as welcoming and easygoing as it is delicious.”