I love red wine + I love braising things + Chicken can be bland = Coq Au Vin. What a great way to cook chicken. This meal came about because the temperature is dipping down and I’m craving comfort food. I’d already done the braised beef short ribs the week before so chicken sounded good….
Author: webaggression
Hi! I am Rob Davis. I am an Interactive Marketing Manager by day and Website Designer and Developer by night. I'm a lover of food, wine and bourbon.
Thai Barbeque Chicken Pizza
Who doesn’t love pizza? I eat it just about twice a week (make it one night and leftovers another). Infinite possibilities exist with pizza and I enjoy trying to sample all of them. I bet I haven’t ordered pizza delivery in eight years. With the availability of quality ingredients and the fact that most grocery…
Asian Salmon, Udon Stir-fry and Spicy Pickled Carrots
On Saturday’s my wife and I love to go to Northampton Wines and Café. We eat lunch and enjoy a glass a wine (or two). The lunch menu is usually only four items each week and they usually fill us up just right. With that said, it is generally a more lavish mid-day meal than…
Braised Short Ribs with Pepper Potato Gnocchi, Baby Carrots and Haricot Verts
I love braising stuff. It takes a while but is always worth the wait. Chicken, pork or in this case beef cooked in delicious liquids low and slow, there isn’t much better. The beauty is you can use inexpensive cuts, tough cuts and the braise breaks them down to their most tender. Whenever the weather…
Surf and Surf (Scallops, SC Shrimp), Carrot-Ginger-Orange Puree, Edamame-Arugula Salad with Cilantro-Yuzu Pistou
Scallops inspired this dish. I was craving scallops. When I think scallops, I think light. This entire dish was designed to be light on the palate and the stomach. I think it worked out very well. I called it Surf and Surf (diver scallops and South Carolina white shrimp), carrot-ginger-orange puree, edamame-arugula salad with a…
Seared Duck Breast, Herbed Crepe with Mushrooms, Honey-Glazed Baby Carrots, Wilted Kale, Demi-glace
When my wife is away I tend to play (in the kitchen). I tend to try new ingredients, recipes or techniques. This particular time I was craving duck. Doing a Google images search (I find a lot of great recipes that way), I found these two images and was totally inspired. I only wish I…
Skillet-Roasted Chicken, Farro with Acorn Squash and Kale and Herb Pistou
Beautiful. Sometimes that is how you have to describe food. One particular month, the cover of Bon appetit magazine particularly caught my eye. Not only did the dish on the cover look amazing, it happened to have been prepared by one of my favorite Chefs and at one of my favorite restaurants. I’ve been a…
Duo of Greenbrier Farms Lamb at American Grocery
I always enjoy a visit to my favorite restaurant in Greenville, American Grocery. This particular trip was a date night and just happen to be our two week wedding anniversary. Jen and I both agreed we need a break, and Jen suggested AGR. It might have had something to do with them having Paella on…
Steak Frites with Blood Orange, Beet and Fennel Salad
I get the magazine Bon Appétit at home. It is one of the few print publications I still read. At least once an issue, I’ll see something that I become obsessed to make. This month’s obsession was the Blood Orange, Beet and Fennel Salad. The picture in the magazine was spectacular (unlike mine, gosh I…
Seafood a la Wando at Hank’s Seafood
UPDATE: I did try and make this at home. If you are interested, check it out. Seafood a la Wando As I’ve mentioned in several posts, we go to Charleston, SC often. We love the history, shopping, beaches and most important for me, the restaurants. Many of my favorite restaurants are in Charleston. One restaurant…
one foodie 