Marinated the pork for a few hours, glazed it with black pepper condiment before and after searing. Used rosemary and thyme while basting in butter. The spiced wine cabbage was the star of the show though. Spices were simmering in red wine for a couple...
A cult classic. NY steak doesn’t need much explaining. Paired with caramelised onions for sweetness and béarnaise for tanginess. Note: If you look closely, you can see the sauce was starting to split. A way to fix that would be adding a thin stream of hot...
This recipe I learned in the last kitchen I worked at (The Vanderbilt Hotel, Newport, RI). Searing the skin of the Bass until crispy provides a great base for the Beurre Blanc. Fennel salad with picked herbs and lemon vinaigrette bring the dish into the...