Poultry & Pork

Fregola, Chicken and Kale Salad

Fregola Chicken Kale Salad 1 - The Duo Dishes

Be sure to “like” this blog’s Facebook page, and follow the photo trail on Twitter and Instagram.

Have you ever eaten fregola? The little toasted rounds of pasta look like Israeli couscous–relatively large, dried balls of semolina flour baked until golden. They get that color not just from time spent under heat, but often a bit of saffron. Fregola’s home base is Sardinia, one of those Italian islands in the Mediterranean Sea. You’ll find this imported pasta at specialty markets or high end grocery stores. Although fregola is not the most inexpensive pasta on the shelf, it is worth at least one round on your dinner table. Fregola is the base of this salad perfect for your end of summer cookouts or grilling parties, including the quickly approaching Labor Day weekend. Bring the fregola, and your guests will be impressed.

Continue reading “Fregola, Chicken and Kale Salad”

Poultry & Pork

Orange Marmalade Pork Belly

Seasoned Raw Pork Belly - The Duo Dishes

Be sure to “like” this blog’s Facebook page, and follow the photo trail on Twitter and Instagram.

Even though it’s been hotter than ever the last week or so, I insist on using my oven. It’s a mildly sadistic perhaps considering just how warm it is outside, but so far, each culinary sacrifice at the hands of the oven has been worth it. Take this pork belly as a perfect example. A few weeks ago, I attended a friend’s moving away potluck. A sad occasion, but one made better by tables of food. Because at the end of the day, breaking bread with people you care about creates a sense of solace. Hence why we call it comfort food. I made this pork belly fully knowing it would be the last time I would ever arrive at their soon-t0-be old home with an interesting dish in hand, so a little extra heat in the kitchen on a summer day was my last thought.

Continue reading “Orange Marmalade Pork Belly”

Poultry & Pork · Uncategorized

Braised Chicken with Tomatoes and Mushrooms

Braising Chicken in Pot - The Duo Dishes

Be sure to “like” this blog’s Facebook page, and follow the photo trail on Twitter and Instagram.

In an effort to balance out my sugar rebound from the holidays, I immediately got to work on a dish that would be warm, satisfying and serve as perfect leftovers during the week. Oh, I surely ate an abundance of sweets, which I shared last week. You should definitely try your hand at that Brûléed Marshmallow and Caramel Custard Tart. Once you’ve polished it off, which won’t take long, fire up the oven again for this braised chicken entrée that will be just as delicious as all the sweets.

Continue reading “Braised Chicken with Tomatoes and Mushrooms”

Poultry & Pork · Uncategorized

Boudin Blanc with Polenta, Greens and Tomatoes

Boudin Blanc Cooked - The Duo Dishes

Be sure to “like” this blog’s Facebook page, and follow the photo trail on Twitter and Instagram.

A couple of weeks ago, I attended the last class in the Cafe Pinot The Art of Charcuterie series. If you’ve ever wanted to get up close and personal with fresh meats, intestines and heavy kitchen machinery, this is the class for you. It was a hands-on experience with interactive instruction, group participation and finally a wine and charcuterie reception. The previous classes were led by from Cafe Pinot’s Executive Chef Joe Vasiloff, but the final class had Ray’s & Stark Bar’s Executive Chef Viet Pham and Sous Chef Jake Eaton at the helm. After three hours, I felt prepared to make my own sausage at home. Well, not yet. But soon! I wouldn’t say that I’m an expert, but the charcuterie class armed me with enough information that most of the anxiety has dissipated.

Continue reading “Boudin Blanc with Polenta, Greens and Tomatoes”

Poultry & Pork · Uncategorized

Savory Squash, Porcini & Bacon Crumble

Savory Squash, Porcini & Bacon Crumble 2 - The Duo Dishes
Be sure to “like” this blog’s Facebook page, and follow the photo trail on Twitter and Instagram.

There was a lot of squash action happening around these parts during November and December. Just a couple of weeks ago, I posted a roasted squash salad, and in another week or so, there will be a sweet quickbread with roasted, caramelized squash. And now, here’s a savory crumble. With roasted squash. Redundant, maybe, but that does not negate the final recipe one bit! Here’s a perfect side dish with roasted squash that combines porcini mushrooms and bacon all in one bite.

Continue reading “Savory Squash, Porcini & Bacon Crumble”

Poultry & Pork · Uncategorized

Roasted Squash, Apple, Bacon & Spinach Salad

Acorn Squash, Apple, Bacon & Spinach Salad 2 - The Duo Dishes

Be sure to “like” this blog’s Facebook page, and follow the photo trail on Twitter and Instagram.

Halfway through the first month of the New Year, and here’s the first new post! Not the best way to start out, but that’s how it goes. There have been many delicious meals since November, thanks to the bountiful holidays, but not one has been shared here. Well, here’s the first one that was shared with friends for Thanksgiving dinner. It is a salad that combines a few of my favorite items in one bowl. They were perfect in the fall, and they’re just as great now.
Continue reading “Roasted Squash, Apple, Bacon & Spinach Salad”

Poultry & Pork · Uncategorized

Saffron Split Pea, Potato and Bacon Soup

Split Pea Potato Bacon Soup 1 - The Duo Dishes

Be sure to “like” this blog’s Facebook page, and follow the photo trail on Twitter and Instagram.

Have you ever discovered something that everyone else knows about, but it’s new to you? On a recent trip to Santa Barbara, from the back seat of a friend’s car, I just happened to spot a towering sign that read “Pea Soup Andersen’s Inn“. Andersen’s is actually in Buellton, just a few miles from Santa Barbara, and it’s a well-known landmark. News to me! We ate breakfast at a popular diner across the street, and as soon as the bill was settled, I walked over to the inn. There was a market inside, and I scurried through folks waiting to dine to peek at the goods on the shelves. Thanks to Andersen’s peas, this recipe was born.
Continue reading “Saffron Split Pea, Potato and Bacon Soup”