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ET Egg Art
I don’t get many opportunities to use farm-fresh eggs. But if I did, I probably wouldn’t get the very interesting shapes that come from the less-than-fresh, mega grocery product.
A fresh egg will hold together much better than one that has been in the fridge for awhile, but it’s the not-so-fresh eggs that have been providing these very interesting shapes after they’ve been added to the frying pan.
Next time you fry up some eggs, take a good look to see if something is trying to tell you something.
Red Velvet Cake
We were making Red Velvet cakes before it became cool. In the sake of tradition, our cake is iced with a french-style butter roux icing (also called ermine icing) which is very light and fluffy but time-consuming to prepare.
Savory Pork Tenderloin
Due to the absence of fat, the Pork Tenderloin is one of the more difficult cuts to prepare without turning into shoe leather. The important point is to not overcook! Use a food thermometer and remove from oven just when the internal temperature is 145 f.
Carnitas
Carnitas is a particular favorite. Slow roasted, tender pork is either fried or put under the broiler for a crispy, … [Read More...]
Simple Scones
From an American context, the simple difference between scones and biscuits are that scones are sweet, and biscuits are … [Read More...]
Hand Shaken Margarita
I'm a sucker for a good margarita - this is a great margarita! The key limes give it a very distinctive flavor. If you … [Read More...]
Blackberry Lemon Drop Martini
A refreshing changeup on the Lemondrop martini. The Monin syrup is very powerful so you don't need very much. … [Read More...]