one foodie and his food

A La Louisiane Cocktail

This cocktail, a variation of the Vieux Carré, features rye whiskey, sweet vermouth, Benedictine, absinthe, and Peychaud’s bitters. Stirred and strained, it is garnished with Luxardo cherries. The absinthe adds a distinctive touch.

Vieux Carré Cocktail

The Vieux Carré cocktail, originating from New Orleans in the 1930s, features a blend of rye whiskey, Armagnac, sweet vermouth, Benedictine, and bitters. Despite differing pronunciations, it remains a popular choice. The process involves mixing the ingredients with ice and garnishing with a Luxardo cherry. The debate over pronunciation adds an interesting touch to its history.

Gumbo with South Carolina Shrimp, Andouille and Rice

When making a great gumbo, focus on the roux and high-quality local ingredients. The roux determines texture and color, requiring time and attention. Local ingredients like Andouille, South Carolina white shrimp, and Gold Rice add authentic flavor. The process involves slow rendering of bacon, preparing a dark roux, and adding key ingredients for a rich, flavorful result.

Classic Martini Cocktail

The classic martini cocktail is a departure from extravagant concoctions, embracing simplicity and tradition. With gin (or vodka), dry vermouth, and a dash of orange bitters, it offers a refreshing twist. Shaken and served with a lemon twist, this timeless drink is a must-try for those seeking a clean, classic martini experience.

Sicilian Grilled Swordfish, Charred Broccoli and Sweet Potato and Parmesan Reggiano Sformato

Inspired by our visit to the Travelers Rest Farmers Market, we made Sicilian grilled swordfish, charred broccoli and sweet potato and Parmesan reggiano sformato.

Man o’ War Cocktail

The Man o’ War cocktail is named after a renowned racehorse and has a mysterious origin, likely originating in mid-20th century Kentucky. The cocktail’s balance of sweet Grand Marnier and vermouth with the sharpness of lemon juice and high-proof bourbon creates a delightful flavor. To make, shake bourbon, Grand Marnier, vermouth, and lemon juice, then strain and garnish.

Pan Seared Duck Breast, Charred Purple Kale, Sweet Potato Gnocchi, Brown Butter Balsamic Sauce with Duck Fat Fried Sage

This is one of my favorite meals. It sounds fancy and hard to make but it is relatively easy with few ingredients. Pan Seared Duck Breast, Charred Purple Kale, Sweet Potato Gnocchi, Brown Butter Balsamic Sauce with Duck Fat Fried Sage.

Very Dirty Martini Cocktail with Smoked Blue Cheese Stuffed Olives

This dirty martini recipe features a gin-forward, dry cocktail with smoked blue cheese-stuffed olives, adding a unique twist. The preparation includes stuffing olives with blue cheese, smoking them, and shaking gin, olive brine, and vermouth in a cocktail shaker. The finished drink is then garnished with the smoked olives. Enjoy this very dirty and dry martini.

Roasted Pork Shoulder, Soy Glazed Sweet Potatoes, Green Lentils with an Arugula, Pecan Pesto

A mouthwatering recipe for Roast Pork Shoulder with Soy Glazed Sweet Potatoes, Green Lentils, and Arugula Pesto. The pork is seasoned with a smoky, sweet, and slightly spicy rub and slow-cooked to perfection. The sweet potatoes are glazed with a soy mixture and charred to deliciousness, while the green lentils and arugula pesto add earthy and herbaceous flavors respectively.