Halibut Francese

Halibut Francese

Halibut Francese

Halibut Francese is a beautiful twist on the Italian-American classic chicken francese — light, lemony, and elegant. It pairs the tender flakiness of halibut with a silky lemon-sherry-butter sauce that’s both savory and bright.

Francese means “in the French style” in Italian. Chicken Francese has its roots in Italian-American cooking, though its name suggests something more continental. Despite the “French” in the title, the dish was created by Italian immigrants in New York—thin chicken cutlets dipped in flour and egg, sautéed until golden, and finished in a lemon-butter sauce. In many restaurants, it’s still served over strands of spaghetti or angel hair to catch every drop of that sauce.

Halibut Francese

A recent meal at the fabulous new Italian restaurant, Nudo Italiano, in southwest Las Vegas, brought back memories of the classic Chicken Francese we loved in Chicago’s Italian-American restaurants decades ago. That flavor profile inspired my modern interpretation: wild Alaska halibut cooked Francese-style with an eggy twist, served with a lemon-sherry-butter sauce and complemented by caramelized baby bok choy and peppery watercress.

Nudo Italiano
Chicken Francese at Nudo Italiano

My Halibut Francese builds on that classic approach with a few refinements. A fillet of halibut is sautéed in the traditional Francese method but with the extra egg poured over as it cooks, creating a delicate, golden coating. The fish is plated over a pool of lemon-sherry sauce to keep the crust crisp, while braised baby bok choy adds gentle sweetness and contrast. A few sprigs of fresh watercress bring a clean, peppery lift. The result is a bright, elegant plate that feels both familiar and new — comfort elevated with subtle sophistication.

Halibut Francese
With Braised Baby Bok Choy Recipe

Continue reading “Halibut Francese”

Shrimp De Jonghe

Shrimp de Jonghe

Shrimp de Jonghe

A recent, unforgettable meal at the Golden Steer in Las Vegas left me wanting to recreate Shrimp De Jonghe. Being originally from Chicago, it’s something we practically grew up with—whenever our parents took us to an upscale restaurant, it was the one starter we always ordered.

Shrimp De Jonghe is named after the De Jonghe brothers, Belgian immigrants who ran De Jonghe’s Hotel and Restaurant in Chicago around the turn of the 20th century. The dish became a signature item and has remained a regional favorite ever since.

As Chicago’s most iconic fine dining original, it’s a baked shrimp casserole known for its rich, savory, garlicky, old-school elegance. The toasted breadcrumb crust adds crunch, contrasting the tender shrimp and sherry butter sauce beneath.

Debuting in 1958, the Golden Steer is the oldest continually operating steakhouse in Las Vegas. It is filled with history and stories from the famous celebrities who dined there, and the signature red leather booths named in their honor. Their authentic Shrimp De Jonghe is a must order. Especially for Chicagoans.

Golden Steer Las Vegas
The Golden Steer Las Vegas
Golden Steer Las Vegas
Oscar and Carolyn Goodman’s Table (both husband and wife served as Mayor of Las Vegas)

Shrimp de Jonghe

Shrimp de Jonghe Recipe

Continue reading “Shrimp De Jonghe”

Soupe à l’Oignon Gratinée

Soupe à l'Oignon GratinéeSoupe à l’Oignon Gratinée
French Onion Soup

Few dishes encapsulate comfort and elegance quite like French onion soup. This rich, savory broth, brimming with caramelized onions and crowned with a golden, bubbly layer of cheese, has captivated food lovers for centuries. A staple in French cuisine, its origins are humble, yet its depth of flavor and satisfying warmth make it a beloved dish across the globe.

French onion soup dates back to at least the 17th century, though some variations can be traced to Roman times. Originally a dish for the working class, it was made using simple, inexpensive ingredients: onions, bread, and broth. Over time, it evolved into a refined culinary treasure, finding its place in Parisian cafés and fine dining establishments alike. Today, it remains a cherished part of French gastronomy and an enduring comfort food worldwide.

The soul of French onion soup lies in its deeply caramelized onions. Achieving this rich flavor requires patience, as onions must be cooked slowly over low heat until they develop a deep golden brown hue. This process can take much more than an hour, but the result is an intensely sweet and savory base that defines the soup’s character.

French Onion Soup Recipe

Continue reading “Soupe à l’Oignon Gratinée”

Mock Turtle Soup and the Threatened Desert Tortoise

Mock Turtle Soup

🐢 Mock Turtle Soup 🐢
and
The Threatened Desert Tortoise

We are fortunate to live on the border of an area known for its rich cultural heritage, and its unique geological and ecological features. In 2002 Congress designated the Sloan Canyon National Conservation Area to preserve and protect 48,438 acres of southern Nevada’s Mojave Desert for future generations.

Our community is separated from the conservation area by a little traveled road called Democracy Drive. Turns out, the other day while on Democracy Drive I spotted this not-so-little fella meandering into the middle of the road.

Concerned for his well-being, I stopped, kept my distance, took some pics, but not being familiar with desert tortoise protocol, there was nothing I could do at the moment.

desert tortoise (Gopherus agassizii)

I went to the Ranger Station on Nawghaw Poa Road to find out more about him. They said the desert tortoise (Gopherus agassizii) is the largest reptile and the only wild land tortoise found in the southwestern United States.

And the Mojave desert tortoise was federally listed under the Endangered Species Act of 1973 as a threatened species on April 2, 1990.

Sloan Canyon National Conservation Area

They said to handle all tortoise carefully and only if authorized to do so! Tortoises can be injured and can die from improper handling. Do not approach tortoises unless absolutely necessary, as your presence can induce stress in the animal.

When you must approach a tortoise, move slowly and approach from the rear of the animal. Pick up the tortoise gently and keep it level at all times. When handling large tortoises, grasp the animal with both hands, one at each side of the animal.

I was told that persons handling tortoises should wear surgical type gloves to inhibit the transmission of diseases. If gloves aren’t available make sure to sanitize your hands. Since I won’t be moving an endangered desert tortoise anytime soon, they did say another alternative would be to call the ranger station if a tortoise is in danger and they will come to take care of him.

If you are in Southern Nevada, and see a desert tortoise in danger call the Sloan Canyon Park Ranger at 702-233-6339. Additionally for any lost turtles, especially desert tortoises, call the Wild Desert Tortoise Assistance Line at 702-593-9027.

Mock Turtle Soup and the Endangered Desert Tortoise

Turtle or tortoise? It depends on who you ask or where you are in the world, but most people recognize tortoises as terrestrial or land-loving with stubby feet (better for digging than swimming) and a heavy, dome-shaped carapace. Aquatic and semi-aquatic turtles are known as just that, turtles. Turtles tend to have more webbed feet (but not always) and their shells are more flat and streamlined.

Mock Turtle Soup

Now let’s talk about the soup!

Turtle soup is traditionally made from sea turtle, snapping turtle, box turtle, or terrapin depending on the region of the world. It has NEVER culinarily been made from desert tortoise! However, it was the local desert tortoise that inspired me to research and prepare Mock Turtle Soup.

Mock (imitation) turtle soup contains no turtle and can be made from many different kinds of meats including ground beef, oxtail, calf’s head, veal shoulder and others.

On his terrific blog Hunt Gather Cook, James Beard Award-winning author and chef Hank Shaw, writes that turtle meat tastes like a cool combination of chicken thigh, clam and pork with at least four different textures and colors coming from the same turtle.

It was his description that lead to my recipe for Mock Turtle Soup which includes grilled chicken thighs, crisped and diced pork belly, and chopped clams. This super-tasty combination of heterogeneous ingredients results in a unique soup that is quite compelling with its various flavors and textures. And although I have not tried snapping turtle, I suspect this soup may imitate the flavors and textures quite well.

Sloan Canyon National Conservation Area

Mock Turtle Soup Recipe

Continue reading “Mock Turtle Soup and the Threatened Desert Tortoise”

Hearty-Style Shrimp Bisque Inspired by Emeril and Ina

Hearty-Style Shrimp Bisque Inspired by Emeril and Ina🦐 Hearty-Style Shrimp Bisque 🦐
Inspired by Emeril and Ina

With Emeril and Ina as inspiration, how could this Shrimp Bisque be anything short of fabulous?

Emeril Lagasse’s shrimp stock is robust and aromatic. In this recipe, another layer of depth is added by roasting the shrimp shells before making the stock. And not just any shrimp shells, but extra flavorful spot shrimp with some of their roe still attached. The result is a stock with a rich, deep color.

Ina Garten’s shrimp bisque is hearty and textured. She says in her video that she prefers a chunky-style to smooth, so she coarsely chops a shrimp and leek mixture flavored with both dry sherry and cognac in a food processor before adding it back to the creamy base.

Here, the bisque is garnished with extra-jumbo butterflied shrimp and complementary fresh thyme. Gulf shrimp aficionados are sure to be delighted…

Hearty-Style Shrimp Bisque Inspired by Emeril and Ina

Hearty-Style Shrimp Bisque Recipe

Continue reading “Hearty-Style Shrimp Bisque Inspired by Emeril and Ina”