Tag: Taste With The Eyes

Reverse-Sear Kurobuta Double-Bone Pork Chop

Reverse-Sear Kurobuta Double-Bone Pork Chop

Reverse-Sear Kurobuta Double-Bone Pork Chop
Parmesan Polenta & Pickled Cherry Pepper Sauce

Back in January 2013, I shared a recipe for Old School–Style Pork Chops with Pickled Cherry Pepper Sauce, and it has remained one of my most popular posts, with tens of thousands of views. But for 2026, I wanted to revisit it, elevate it, and give it the treatment it deserves.

I upgraded the pork to a Kurobuta double-bone chop, refined the technique with a reverse-sear for perfectly juicy edge-to-edge doneness, and captured the process in action shots, from searing to plating, to highlight color, texture, and the drama of cooking.

There are pork chops—and then there is the Kurobuta double-bone pork chop. Thick, succulent, and left intact with two bones, this chop is impossible to ignore. At 1.37 pounds, it’s more than enough for one, and honestly, it’s best shared.

Kurobuta pork, from the Berkshire breed, is prized for marbling, tenderness, and deep flavor, which makes it perfect for a reverse-sear. Slowly roasting the chop in the oven at low heat first ensures even doneness, then finishing with a hot sear gives a golden, caramelized crust. The result is juicy, tender meat with a gorgeously browned exterior.

The chop is the obvious star of the plate, served over creamy Parmesan polenta, which provides a soft, tasty contrast. To balance the richness, it is dressed with the pickled cherry pepper sauce that made the original recipe a favorite. Bright, tangy, and mildly spicy, it lifts the pork and polenta while highlighting the depth of the Kurobuta chop without overpowering it.

Kurobuta Double-Bone Pork Chop, Pickled Cherry Pepper Sauce

Reverse-Sear Pork Chop Recipe

Continue reading “Reverse-Sear Kurobuta Double-Bone Pork Chop”

Lobster Tail, Saffron Risotto with Fennel and Leek

Lobster Tail, Saffron Risotto with Fennel and LeekPetite Broiled Lobster Tail
Saffron Risotto with Fennel and Leek

A petite broiled lobster tail rests atop a bed of saffron risotto, with finely diced fennel and leeks folded in to lend gentle herbal and anise notes that play off the saffron’s floral warmth. The creamy risotto and tender lobster are balanced so that each element shines without overpowering the others, making every bite delicate yet satisfying.

This dish pairs beautifully with a chilled Perrier-Jouët Blanc de Blancs Champagne. Its bright acidity and fine bubbles refresh the palate, while citrus and floral notes echo the saffron and herbs, lifting the flavors and making the combination of risotto and lobster light, aromatic, and memorable.

Lobster Tail, Saffron Risotto Recipe

Continue reading “Lobster Tail, Saffron Risotto with Fennel and Leek”

Leftover Turkey and Wild Rice Soup

Leftover Turkey and Wild Rice Soup

Leftover Turkey and Wild Rice Soup

This is a hearty, true wild rice soup, and the way it looks on day two is exactly what real ingredients do. The color comes from the wild rice itself — a natural, earthy hue that develops as the grains release their pigment and the broth, turkey, and herbs meld together overnight. The rice has burst, but it holds a gentle chew, never turning mushy nor remaining crunchy.

Instead of looking “styled,” the soup is rustic, grounded, and wholesome — the kind of bowl that tells you it’s going to taste good before you even take a bite. By the next day, the flavors have settled into something fuller and more cohesive, with the kind of comfort only time can give. And unlike many turkey & wild rice soup recipes, this one contains no heavy cream.

Leftover Turkey and Wild Rice Soup

When soup rests overnight, three quiet but important things happen — and these ingredients (turkey, wild rice, herbs, stock) are especially good at this:

While the soup simmers, the elements are still somewhat separate. Overnight, salt, fat, and aromatic compounds redistribute and settle, so instead of tasting “broth + rice + turkey + herbs,” it starts to taste like one unified soup.

The wild rice finishes absorbing flavor from the broth. As it sits, it draws in the savory notes of the turkey and herbs from the liquid it’s in. That’s why the flavor becomes more rounded and savory the next day.

Some of the starches relax and thicken the body slightly. This creates a softer, more cohesive mouthfeel — one that feels more satisfying even without cream. It’s essentially a slow, natural “marinating” that happens in the refrigerator. Nothing extra added, just time doing its job.

To serve, it’s finished with a drizzle of good olive oil for added depth and a silky finish — nothing doctored, nothing forced, just an honest soup made well. With our beloved Thanksgiving Leftovers!

Leftover Turkey and Wild Rice Soup Recipe

Continue reading “Leftover Turkey and Wild Rice Soup”

Persimmon Carpaccio

Persimmon Carpaccio

Persimmon Carpaccio
Parmigiano, Arugula, Hazelnuts

This persimmon carpaccio is perfect for Fall because it captures the season’s fresh, vibrant flavors in a light, elegant dish. The combination of textures, bright notes, and subtle richness makes each bite balanced and satisfying, while the translucent orange slices and careful presentation create a visually stunning plate. It’s a refined way to celebrate the flavors and colors of the season.

Persimmons are gently sweet and delicate, so they shine when paired with ingredients that add contrast without overwhelming them. Parmigiano brings savory depth and saltiness that highlight the fruit’s sweetness instead of fighting it. Lemon and Champagne vinegar provide clean, bright acidity that lifts the flavor without the sharpness of citrus-heavy dressings. Toasted hazelnuts add warmth and texture, echoing the persimmon’s autumn character, while arugula contributes a light peppery note that keeps the dish balanced.

Persimmon Carpaccio

Persimmon Carpaccio Recipe

Continue reading “Persimmon Carpaccio”

Shrimp and Chayote Stir-Fry

Shrimp and Chayote Stir-FryShrimp and Chayote Stir-Fry

Adapted from The Slanted Door, Modern Vietnamese Food by Charles Phan, this stir-fry is light and refreshing.

Chayote aka mirliton is crisp, pale-green squash with a delicate flavor and tender crunch, somewhere between zucchini and green papaya. It holds up beautifully in a quick stir-fry and absorbs seasonings well.

Here, the colors and textures are part of the appeal. The light green chayote stays crisp-tender, while the shrimp turn soft pink and slightly springy. Together they create a clean contrast — cool green and warm pink, crisp and juicy against sweet and firm. Tossed with air-dried Momofuku noodles, it becomes a complete dish — the noodles soaking up the light, savory sauce and tying together the light jade and blush pink in a tangle of satisfying chew.

Shrimp and Chayote Stir-Fry Recipe

Continue reading “Shrimp and Chayote Stir-Fry”