This is a variation of a recipe Emeril does. I experimented this weekend…added a few ingredients…and LOVED the result-so did my husband. This is a beautiful, elegant dish. I served mine with a rich chardonnay-divine!
I call it the ‘Everlasting Glögg’ because in reality, this stuff is good for up to a year after it’s made! A Glögg is essentially mulled wine, which means it’s served warm and just in time for winter. The steps are few and very straightforward – so get to brewing!
La maestra, Blanca Aldaco is a true culinary innovator. Her desserts are simply to die for! Did you know that it was Blanca herself that brought the recipe for traditional tres leches cake to San Antonio?? How cool is that!
You can seriously chill out with this citrus-fused, glacial beverage! Zinc Bistro & Wine Bar has a spunky take on your traditional martini with a temperature that is subzero!
In small sauce pan add 1 tbsp. butter, add 1 shallot, black peppercorns flambé with cognac, add cream. Boil mixture until sauce thickens and coats back of spoon, about 1 minute. Add 7 green peppercorns to sauce crushing in hand before adding to sauce add demi glaze and adjust salt. Simmer slowly until sauce is […]
Diets be banned! This eggnog is dessert in a glass. It is velvety, rich and impossible to put down. In fact, I think I’ll have another!
This fiery steak from Zinc is perfect for a rainy day. Enjoy! Season steak with salt and cover both sides with black pepper. Use a meat tenderizer to pound in the peppercorns. Be sure not to pound too hard. In a sauté pan over medium heat, add canola oil. When the oil begins to smoke […]
Save your best ‘red’ for this prime rib roast. Method: Mix all ingredients in bowl. Rub generously on roast…cover all sides. I let this set in the refrigerator overnight, but you could let it set for an hour if you’re short on time. Preheat oven to 450 and roast the meat for about 15 minutes. […]