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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Monthly Archives: September 2014

Spicy Boneless Thighs with Black Olives & Mushrooms


A CookTale

Originally posted in 2012, Consider it a reminder to give it a try,

4 Chicken Thighs boneless, about 4 ounces each
2 Sweet Italian Sausages
Kosher Salt & Black PEPPER
Red Pepper Flakes (to taste)
8 Green Sicilian Olives (halved)
2 Bell Peppers (roasted & quartered)
1 Large Onion (sliced)
2 oz of Fondue de Poulet Gold (available on-line from More than Gourmet)
1/2 C of White Wine
8 oz of Button Mushrooms (sliced)
14 ounce can of Whole Tomatoes (juice separated)
2 TB of EVOO
Parsley chopped


1. In a large casserole, heat the EVOO & saute the Onions until tender & translucent. Set aside in a large bowl.

2. Halve the Sausages & cook them until almost tender. set aside.

3. Add the Mushrooms & saute until tender & brown. Add the Roasted Peppers & the Tomatoes, saute & add both to the large bowl.

4. Add the Chicken Thighs, & cook for about 7 minutes to each side. Set aside with the Sausages.

5. Deglaze the pan with the White Wine, scraping up the pan particles. Add the Fondue de Poulet Gold & whisk them together.

6. Return all the vegetables & the Green Olives to the casserole & simmer for about 15 minutes to amalgamate the flavors together.

7. 15 minutes before serving time, return the Chicken Thighs & the halved Sausages to the casserole, & simmer over low heat.

8. To plate, add a Chicken Thigh & 2 half Sausages. surround the plate with the vegetables & sauce.


Caviar Pasta


Serves 2 Deliciously

A CookTale

A once a year four star event occurred last evening, and it was well worth waiting for. The photo speaks for itself.


4 oz Tagliatelle
4 oz good quality Caviar (we used Sevruga)
6 TB good quality unsalted Butter
5-6 TB Crème Fraiche (you could probably substitute Heavy Cream)
1/2 TB Lemon Juice
2 TB White Wine or Vermouth
Salt to taste
Black Pepper, coarse grind


1. Bring a large pot of salted water to boil.

2. In a small skillet, heat 3 TB of Butter until melted. Add Lemon Juice and Wine. Cook together for about 2 minutes. Add the Crème Fraiche, a touch of Salt and some Black Pepper. Cook over low to medium heat for a couple of minutes until slightly reduced.

3. Cook Pasta until a slight bit more than al dente (we cooked it 6 minutes exactly). Drain. Return to pot and add 3 more TB of Butter. Mix well. Add 1 heaping teaspoon of the Caviar. Mix well.

4. Add the Wine-Butter-Cream mixture and mix well. Serve immediately on two plates, spooning the rest of the caviar on top
of the Pasta.

Braised Rib Pork Chop
RECIPEServes 2

A CookTale

Last evening, Davis conquered Goliath! Traditionally I’ve grilled Pork Chops and more often than not they have been tough.
This time I decided to try and oven braise
them in a simple flavored liquid…and it worked! After 25 minutes in a 300 oven, they were tender and flavorful. At plating I spooned each with a Demi Glace sauce.
That will be my new traditional method.


2 1″ rib Pork Chops.
Salt & Pepper liberally sprinkled
1 c of Vermouth
1/4 c of EVOO

For the sauce
1 c of Chicken Stock
2 oz of Demi Glace Gold
2 TB of Butter


1. Preheat the oven to 300 degrees F
2. Liberally season the chops. Add them to a casserole dish. Add the EVOO and Vermouth mixture half way up the dish.
3. Braise for 25 minutes or until medium rare.
4. For the sauce, In a small saucepan add the Chicken Stock, Demi Glace and Butter. Bring to a boil and simmer for a few minutes to emulsify.