I feel like anyone who’s followed me for a while had to have known that a chicken and waffles recipe was coming eventually. How could it not? I consider chicken and waffles to be the ultimate not only brunch, but possibly southern dish as well. You have your salty, sweet, crispy, soft, and juicy all in one plate.
For my recipe I took inspiration from Michelin starred Dusek’s in Chicago
Continue reading “Togarashi Fried Chicken, Ginger Scallion Waffles, and Miso Butter”
This is a dish I have been playing around with the idea of for a long time. As someone who is all about finding ways to add a twist to comfort food I knew the day would come that I have to tackle chicken pot pie. But how?
Continue reading “Poulet au Riesling Pot Pie”
I do not have the most expansive history with patty melts. As a matter of fact, the only time I ever really ate them was between two to four in the morning at a Waffle House. So glamorous, I know.
Continue reading “French Onion Soup Patty Melts”
One of my favorite culinary styles is high/low cooking. High/low cooking basically takes a dish that is considered plain, humble, peasant food, or junk food and turns the volume up giving it a gourmet twist. That is what I have done with this beef stroganoff.
Continue reading “Filet Mignon Beef Stroganoff”
I think the best place to start talking about this dish is to describe the glory that is chicken cordon bleu. Imagine a hot ham and cheese sandwich. Got that image in your head? Good, now take away the bread and replace it with chicken. So this dish is already sounding insanely decadent and delicious.
Continue reading “Chicken Cordon Bleu with White Wine and Dijon Gravy”