Steak Diane, one of those old school steak house dishes that were once seen as the height of elegant dining, but has since become stale. Do not get me wrong, there’s nothing to dislike about steak topped with a sauce made out of mushrooms, booze, and cream. The
lies in the same recipe being used for years on end with no refresh button being hit.
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Pretty much every time my brother offers to cook me dinner and ask what I want my response is the same, chicken marsala. For me a good chicken marsala is all about the sweet richness of the sauce. Normally I get so caught up in the sauce and mushrooms that the chicken tends to kind of fade into the background. This time I wanted the chicken to take center stage along with the sauce. I found that the key to that is braising.
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Everyone who cooks for long enough, whether they are a home cook or a professional chef, has developed a signature dish. For my mother that dish is the most divine chicken parmesan, and for the elite chefs of Le Cirque in Manhattan it is potato wrapped sea bass. The signature dish is a universal truth of the culinary world. And now the time has come for me to share my signature dish with you.
Continue reading “My Signature Dish: Fried Pork Chops with Mashed Potatoes and Sherry Mushroom Gravy”