Coq Au Vin

Before I begin, a shout-out is warranted for the kitchen skills performed by my Sous-chef for this dish. “The Croc” did an amazing job when it came time to “Feed The Beast”. If you ever saw the film “Donnie Brasco”, this is the dish that Lefty Ruggiero is making for Christmas dinner. Lefty says to…

“The Beast” Goes Head To Head With Bistro Niko

When on the prowl, dining at several restaurants in a short span of time, there is always one that surpasses the rest. On our maiden voyage to Atlanta the meal that topped them all was our experience at Bistro Niko located in Buckhead Atlanta. This restaurant is part of a group of restaurants owned by…

NOLA Charred Oysters

Today is Fat Tuesday which cumulates the beginning of the Mardi Gras carnival in New Orleans. The first Mardi Gras parade in NOLA dates back to 1837. It is a celebration of life held before the subdued holiday of Ash Wednesday. New Orleans is known for it’s night life, history, music and especially it’s food….

Sous Vide Filet Mignon Au Poivre

Steak Au Poivre is a French dish where a steak is prepared with a crust that consists of coarse peppercorns. Traditionally Filet Mignon is used for this dish. The rich flavor of the steak is balanced by the intensity of the black pepper. This recipe the steak was prepared using a Sous Vide. However, you…

MOULES FARCIES

Moules Farcies is a traditional French mussels dish in which the mussels are stuffed then baked (You can also grill them). “The Beast” enjoys this simple yet elegant dish as a appetizer. It is an easy to prepare, yet it will wow your guests. Moules Farcies pairs well with a dry white wine. Ingredients: 1…