Dave's Online Living Cookbook - Lemon Chicken Parmesan

Lemon Chicken Parmesan

Back in culinary school, one of the techniques we spent a lot of time perfecting was pan frying.  We did chicken cutlets, pork medallions, veal and many types of fish.   It’s easy with a little practice and remembering a few essentials such as, a proper breading technique and then the right temperature for the oil, or clarified butter.  Pan frying is a great way to dress up simple, ordinary cuts of meat.  In Germany they have schnitzel, Italians have the sublime saltimbocca, scaloppini and the “parmigiana.”  We will focus on a great version of a parmigiana made with chicken breasts here.

At the Wine Wizards, this is our most often requested special.  I think the secret to what makes it so good, is the layers of lemon flavor added the whole way through the process.  This is so good with mashed potatoes, creamy polenta or even a simple risotto.

Dave's Online Living Cookbook - Spinach Lasagna Bechamel

Spinach Lasagna Bechamel 

This is my favorite lasagna of all time.  I make many different type s of lasagna’s from vegetarian to those with wild mushrooms and ground meats, often times dependent upon the ingredients and season, but this one is so rich, so satisfying and has such a beautiful look on the plate with the creams, yellows, and greens and whites, it’s hard not to make it all the time.

FOR RECIPE AND TECHNIQUE CLICK HERE

Rum Glazed Pork Tenderloin - from Dave's Online Living Cookbook

This is a great summer recipe when you want something a little different.  This glaze is reminiscent of teriyaki, but leans toward a bit more Thai style in flavor.  The cinnamon and star anise give it a delicious scent and exotic flavor. It would also go well with chicken or a fish like swordfish or dorado.   When we do this recipe at the Wine Wizards, it always gets compliments.  We serve it with a Thai style, fried rice and often a pineapple relish.  Look for some side dish recipes next week.

 For recipe and technique click HERE