One of my favorite side dishes is a Cajun-Creole concoction called “Dirty Rice.” It begins with the holy trinity of Louisiana cooking - celery, onion & green pepper - and the rice gets its “dirty” color from being cooked in broth with chicken, beef, pork, or whatever protein you choose. I like to make my dirty rice with a combination of chicken livers and ground pork. … [Read more...]
Chinatown-worthy Kung Pao Shrimp Recipe
In the past couple of decades, kung pao chicken and kung pao shrimp have become among Americans' favorite Chinese dishes, second probably only to fried rice and cream cheese-filled wontons. In this country, kung pao is often loaded up with veggies: carrots, celery, onions, zucchini and such. In Szechuan, China, however, it's traditionally a much more basic dish. And, that's … [Read more...]
Scheff’s Table: Au Gratin Potatoes with Parmigiano-Reggiano and herbs
Scheff’s Table: Cheesy Au Gratin Potatoes Preparation time: 30 minutes cooking time: 40 minutes Ingredients: 2 lbs. russet potatoes, peeled and sliced very thin (I use a mandolin for this) 2 cups heavy cream leaves from 4-5 thyme sprigs 1/4 cup minced fresh chives 1 1/2 cups grated Parmigiano-Reggiano (don't skimp on the cheese … [Read more...]