Comment on How to Cook a Crispy-Skinned Pan-Seared Duck Breast Fillet by Patrick.
I wish I had realized it was so easy!
Assuming my local Shop ‘n Save® has it on hand (and if yours does, I’ll assume mine does), I’ll be picking some up tonight!
Recent Comments by Patrick
Classics: Deviled Ham
Tell us more about sandwichón, please.
How to Make Chimichurri
Making this tonight for use tomorrow. Thanks for the story and the recipe! Question, do you think that using a immersion blender to create a sort of emulsion is too vigorous for the oregano and parsley, or is pureeing the hell out of it ok?
Chicken and Shrimp Jambalaya with Pork and Alligator Sausage
That’s a mighty fine lookin jambalaya right there, ayuh!
New England-Style Clam Dip
This may be one of my most favorite posts ever.