Recipes
Farrotto with Guanciale, Brussels Sprouts and Butternut Squash
One night in Dallas while I was home visiting family for Christmas I was lucky enough to spend an evening with my brothers and their wives at Lucia. For those of you unaware of Lucia, it is an Italian restaurant located in the Oak Cliff neighborhood. They make their own charcuterie, pasta, bread and other menu items from scratch which makes getting a resy nearly impossible and their reputation for quality food well deserved.
Classic Beef Stew
There aren’t too many things easier to make that beef stew. The hardest part is the prep-work but it sort of mixes itself on the stove. It is also one of the best meals to whip up on a cold Sunday and reheat the leftovers all week.
Chili Verde (Colorado Green Chili)
Prior to visiting Colorado for the first time a few years ago, my exposure to chili was the classic red beef based chili (with or without beans) or the white chicken chili that was a bad fad of the 1990’s. I have heard whispers of this magical treat called green chili, but it was not something you’d see often in North Texas or the midwest.
Gramigna Bertozzi
What the hell is Gramigna Bertozzi? Well it’s a bougie way of saying pasta with guanciale, zucchini, and saffron cream.
St. Louis Style Pork Steaks
Camarones Con Calabacitas (shrimp with zucchini squash)
Oklahoma Fried Onion Burger
Steak Fajitas
Cajun Jambalaya
Spaghetti and Meatballs
The World’s Best Chili
Mushroom Risotto
Beer Cheese Soup
Texas Style Smoked Brisket
Not So Basic Basic Tuna Fish Salad
