Main dish, Dinner Party Recetas

Poor Man’s Burnt Ends and Tips

Our “Poor Man’s” Burnt Ends are “Off The Hook”! The burnt ends are meat candy. Burnt Ends are normally made from Brisket and that can be very…

Hoisin Glazed Salmon with Mango Pepper Salsa and Chinese Black Rice

A simple, light entree--part of a spring dinner party menu

CREOLE LASAGNE

Polenta Basic

How to make a good basic polenta dish

Balsamic Chicken Thighs With Red Onion

Sweet and Sour Meatballs

I served this at an informal dinner as mini-cocktail meatballs (1" size) but in a sweet and sour sauce, rather than barbecue, and everyone loved…

Chicken Almond (from The Nut Tree Restaurant)

My favorite entrée at the Nut Tree Restaurant (before it closed in ‘96) near Vacaville CA was Chicken Almond.…

Chicken Chilindron

I was reading a biography of Fransisco de Goya Spain's most important Artist of the late 18th and Early 19th Century - in which the artist describes…

Lamb Chops with Mushroom & Cider-Mint Glaze

Lamb chops are treat enough on our table, but we especially enjoyed them with this mint-infused mushroom…

Baked Penne with Vegetables

Reminiscent of lasagna but loaded with veggies, this dish will take center stage at group gatherings. It makes good use of summer's zucchini…

Smoked Lasagna Roll Ups

We wanted a hearty stick to your ribs dinner. Having our good friends Jim & Debbie over and they wanted a dinner with some of Ken’s smoked cheese.…

MY Rogan Josh

A long-time favorite of mine, and very popular in the UK, is this exquisite dish from Kashmir, northern India. Meat-eater or vegetarian, your…

Skinny Lemon Glazed Chicken, Sweet and Sassy

This spectacular sweet and spicy lemon glazed chicken will make your taste buds sizzle! Studies show eating…

Beef Tenderloin with Garlic Sherry Sauce

Its date night and we wanted to celebrate with something extra special. Patti found a beef tenderloin and made…

Short Rib's My Way

I love short ribs but every where I go they cook them to death !! For some reason all places and Chefs like to braise them for hours in all types…