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Shrimp de Jonghe
According to sources, shrimp de Jonghe was invented at the turn of the 20th century by the de Jonghe brothers, who were Belgian immigrants and owners of De Jonghe's Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. It can be served as an appetizer or main course. My mother made it for special occasions.
Baked Pompano
This pompano recipe makes a delicious fall-off-the-bone fish.
Peking Duck
The flavor of this Peking duck is delicious thanks to an easy spice rub. The roast duck can be served with plum sauce or other fruit sauce. This recipe is a short-cut version, but it is fantastic!
Savory Sea Scallops and Angel Hair Pasta
This scallop pasta dish is a very simple, easy-to-prep meal that you will most likely be asked to make again! The taste, if carefully prepared and not overcooked, is incredible.
Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce
This venison tenderloin recipe originated via other recipe suggestions for filet mignon. I made this recipe to celebrate my hunter-husband's Valentine's!
Real N'awlins Muffuletta
A genuine muffuletta should be made on oven-fresh round Italian bread loves topped with sesame seeds. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. Be sure to use high-quality ingredients as it really makes a difference!
The Greatest Grilled Turkey
Learn how to grill a turkey for Thanksgiving with this easy recipe. Although not very traditional, cooking turkey on the grill is the best way to ensure tender and juicy meat and crispy skin every time. With minimal prep time and extra space in the oven for all your holiday sides, this grilled turkey recipe is one to try!
Chicken and Sausage with Bowties
Necessity is the mother of invention. This recipe was created by me because I had a 1 1/2 hour commute to/from work. I have two teenage boys who require a hearty meal to sustain them for at least 1 hour (maybe less). This recipe can be varied; use pork italian sausage if you like (cook longer), veal or pork cutlets or cubes (be careful to cook pork products thoroughly). Serve as a sandwich, skip the pasta, mix with leftover cooked rice; add small green peas or broccoli. I doubt if anything you try will go wrong. Mangia!
Baked Turkey Wings
This is a recipe for oven-baked turkey wings.
Tender Breaded Turkey Cutlets
I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish.
Deep-Fried Turkey Breast
A fried turkey breast is a great place to start if you've never fried an entire bird before. A delicious spice rub adds flavor to the turkey breast as it dry-brines for 24 hours. Once deep-fried, the meat is tender and juicy and the skin is golden, crispy, and flavorful. Double the spice rub ingredients if using a larger turkey breast.
Smoked Turkey (Without Smoker)
This delicious smoked turkey will literally fall off the bones. It may look done, but keep it in oven the entire time for fall-off-the-bone goodness. Delicious!
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