Panko-crusted smoky Spanish chorizo risotto balls with tomato concasse and manchego. Crispy panko on the outside, creamy chorizo risotto inside, served with a light tomato sauce, and a little extra manchego cheese. Making the tomato fondue is a bit of a process. It involves coring, scoring, blanching, shocking, peeling, deseeding, dicing, pureeing, and finally cooking […]
Cajun-spiced shrimp, peppers, and tomatoes wrapped in a deep fried buttermilk pastry. These tasty little hand pies were inspired by Louisiana’s crawfish pie, filled with tender shrimp, lots of veggies, and a hint of spice. I prefer to make my dough a day in advance to allow it to fully hydrate and break up the […]
Olive oil fried artichokes with lemon caper vinaigrette and shaved parmesan. The first time I saw these artichokes, I said I have to make that! Beautifully crispy artichoke leaves fried in olive oil, what a great appetizer. The recipe for these artichokes calls for twice frying in olive oil. The oil adds flavor to the […]
