A casual conversation about family traditions revealed a hilarious piece of family trivia: while deployed in the Army, my Dad’s go-to bar order was a straight glass of crème de menthe. To honor his military days, I decided to bring that vintage mint profile onto my own bar by mixing up a classic 1890s Stinger with a serious bourbon upgrade. Here is how to make a Bourbon Stinger (and the hilarious color mistake to avoid).
Tag: Mint
Spiced Pork Tenderloin, Whipped Labneh, Za’atar Roasted Cauliflower, Forbidden Rice with Blood Orange, Herbs, Toasted Almond and Sesame
Explore the art of the ‘restaurant copycat’ with this deep dive into a Middle Eastern-inspired masterpiece. Learn how to pair sous vide spiced pork tenderloin with whipped labneh, air-fried za’atar cauliflower and citrus-brightened forbidden rice. This post breaks down high-end plating techniques and the culinary logic that makes these bold, contrasting flavors work perfectly in a home kitchen.
Pan Seared South Carolina Red Snapper, Sweet Pea Puree and Crunchy Vegetables
This was a recipe from Chef Daniele Uditi on the Tastemade channel. The “Make This At Home” show and the episode called “The Catch of the Italian Coast” (pictured below). In my case it would be called “The Catch of the South Carolina Coast”. I had some Red Snapper from Abundant Seafood and decided to…