Feminism: Making Pretty Little Girls Look Ugly

I just gotta come out from behind the stove for a minute and throw down my apron.

Listen, I'm not someone who gets offended. Ever. By anything. In fact I am so stinkin' sick of  all the god-damn touch-feely-everything-offends-me-so-don't-have-an-opinion-of-your-own-unless-it-agrees-with-my-opinion-because-otherwise-I'll-be-offended, lunatics in this country, that I CHOOSE not to be offended. By anything. Ever. Period.  In fact I firmly believe that being offended is a CHOICE. And I choose not to be.

This garbage that you are about to see is not only shocking, it's offensive and outrageous, and it's got my I Might Finally Have To Be Offended Meter, pinging off the charts.
     I'm mad as hell and I'm am physically sick and saddened for these innocent young girls who have been shamed and coerced into acting out this pathetic parody. It's goes without saying that these little girls didn't come up with this crap on their own. It's not child's play. It the work of despicable feminists who whine about objectifying women but who are doing that very thing to these little girls.
     Watch this video, if you have the stomach for seeing little girls demeaning themselves. Then go throw up. I did. We'll talk later. You've been warned.

CLICK RIGHT HERE to watch the most despicable video you've probably ever seen.
Are you sick yet?
I can promise you that these precious little she-bots have great-grandmothers who are rolling over in their graves right about now. And I'm betting that they want to reach out from beyond said graves and slap the hell out of the (dumber-than-a-box-of-rocks) mothers of these pretty little potty-mouths.

WHO DOES THIS? WHO? DO THESE CHILDREN REALLY HAVE MOTHERS, OR ARE THEY ALIENS? 

I'm a mother and I come from a long line of mothers, and I know a lot of mothers and grandmothers and I have never, ever met a WOMAN who is a MOTHER who would allow their daughter to be exploited like this. It's sick and wrong and unconscionable.   

Is this in the name of feminism? Is this what feminists look like these days? It seems so, which should cause any woman with half a brain to distance themselves as far as possible from any feminist who thinks that a 10 year old saying the c-word and giving the finger, is cute. Run, run like the wind!

I think it's worth mentioning that it was a guy who produced this video, which makes the irony even that much more sick.  These imbecilic  women (and apparently men) bitch about women being oppressed, yet that is exactly what they are doing to these little girls. They are using these girls to get their message across, which is oppression, because I can promise you that these foul mouthed little farts didn't come up with this idea on on their own. They were forced, subjected and maltreated, with is the definition of OPPRESSION.  

Mothers and Fathers who LOVE and RESPECT their daughters would NEVER ALLOW them to be DEMORALIZED like this. Whoever these women (and men) are, they have failed miserably as parents.   

The other real irony of this message is that these shock-jocks have used their babies as victims, all while screaming about how wrong it is to treat girls like...you know, girls. News flash. It's ok to be pretty. And smart. And informed, and able to take care of yourself without big government paying for your abortions and birth control.
     It's ok to learn how to use a weapon to defend yourself so you don't have to pee on yourself to try to stop a rapist, yet these moronic mothers think that if they just go ahead and tell MEN (i.e. teach their sons) not to "rape women" that THEY WON'T DO IT!!! They even have the stupid audacity to say that in this video. Since that works so well why not just tell the wolves in Yellowstone to stop eating the cute little bunnies and tell any serial pedophile to stop sexually assaulting children, or better yet, just tell his mother to tell him. Because, you know...it works. No! Pretty little girls, get a gun and make him pee his pants. That works.  

The women who are exploiting these precious girls in this video are the same women who are demanding that we respect girls. This is idiotic feminist logic at its finest: Demand respect for the ten-year old little girl with the foul-mouth but not for the 10 week old baby girl in utero, without a voice.

These disgusting women are an embarrassment to the species. I pray that that do not go forth and multiply again. 

I'll  get back in the kitchen now. Not because I'm a woman, or because I have a big mean man standing over me who expects breakfast on the table, but because I can. And because I want to.
     Now pass me the vodka, my coffee's getting cold.

Brazil ~ It's Not All About Soccer and a Bikini Wax

We had quite a spectacular tour of South America at our September Cooking Class, beginning the night with Brazil's favorite cocktail, the Caipirinha (ky-pee-REEN-yah).
     The Brazilians know their liquor, and the beauty of this drink is that numero uno: its simple. The other bonus(es) are that it can be as strong or as sweet or as tangy as you like. (The Brazilians like it strong and sweet!) Oh, and another tiny tidbit of info that I should mention is that one will kick your butt and make you think you that you could actually play soccer. (News flash: You can't. We are Americans and we pretty much suck at soccer.)

Put the limes and some sugar in a glass and muddle the hell out of it with a wooden spoon. Pour in the Cachaca (kah-SHAH-sah) and muddle it again while workin' on your samba moves. Fill the glass with ice and take a sip. This is precisely when you will probably make that it-hurts-like-hot-wax-face, so just add a bit more lime and sugar and get ready to lay back and enjoy. WOW, I gotta say, the Brazilians know their caca! And cachaca.

South America is a big continent and while we did hit on a half a dozen countries, I'm going to hang out in Brazil for the moment and tell you about the dish that was a unanimous favorite of the night: Moqueca; (mo-KEH-kah) otherwise known as  Brazilian Fish Stew. Don't let the idea of fish stew scare ya. There are no fish heads involved in the making (that's another country). Keeping it real, I used South American red palm oil. The Brazilians wouldn't dream of making Moqueca without it, nor should you. It's not only a healthy oil, but it is what gives Moqueca its beautiful red color. (You can get it at most any health food store, even the one here in Hickville.)

 

Moquea is an explosion of  flavors and textures. You get a mild heat coming from the habanero/serrano while the coconut milk imparts a sweet and creamy goodness. The tomatoes cook down and give this stew a  fresh brothiness and the fish poaches up nice and tender while the peppers retain some of their crunch. 

     This beautiful and tasty dish comes together in about an hour, which includes marinating and prep. Use a meaty white fish such as halibut, mahi-mahi, sea bass, or cod. Bite the heads and tails off some shrimp and throw them in the pot as well and make yourself another Caipirinha while you wait for the rice to cook and the stew to simmer. I prefer jasmine rice and I really love the fact that once you put the lids on the rice and the moqueca they are both ready to eat in exactly fifteen minutes.

Click here or go to the "Seafood" tab or the "Soups & Salads" tab for the Moqueca recipe. You can find the Caipirinha Cocktail recipe under the "Misc. Recipes" tab, or click right here. 

Next up I'll share the Argentine Flank Steak, some killer Peruvian Potatoes and a Colombian sauce.  In the meantime, I'm not finished lovin' up on Brazil! Now where's my soccer ball?

 

PRINT RECIPE:  Moqueca (Brazilian Fish Stew)

PRINT RECIPE: Caipirinha

 

Paisley's Wisdom

 Paisley ~ Four Years Old Today

I heard the little person sitting across from me in the Jacuzzi talking under her breath, saying the words  "possible" and "impossible," over and over as she ran a tiny brush through the fiery-red hair of a mermaid.

      And then, “Coco, it’s impossible,” she said.

I sunk deeper into the hot water, eyes closed thinking it was probably impossible to get a brush through wet doll hair. In my relaxed, semi-awake state I said, “Paze, nothing is impossible.”

She said,  "Well, Coco, if you think its impossible then just be impossible, because then it won’t be impossible."

          Obviously we were not talking about doll hair and she was giving this conversation much more thought than I was. I cocked an eye to see if I was still in the tub with a toddler. She barely glanced at me, instead she was focused on brushing Arial’s tangled, wet hair.

     (Re-read that sentence above. Let it sink in…I had to, and then I had to get out of the tub to write it down.) It’s not often I’m overwhelmed with a three-year old's wisdom but on this occasion I was.

I opened my eyes and said, "Wow that’s deep, Paze."

     Really, I was studying her to see if she had somehow morphed into a college student while my eyes had been closed.  

     But no. She was still thirty-six inches of adorable, soaking wet baby in a pink swimming suit with a wildly coiffed mermaid doll in her grip. She shrugged her tiny shoulders at me and said, "Coco, everything is not possible."

I said, "Paisley, everything is possible…do you want to be a ballerina when you grow up?"

     She said, "yes." Arial’s hair went into a ponytail.

     I said, "well it’s possible. You can be a ballerina. Or do you want to be a princess?"

     With a little thought she said, "yes," although Arial’s hair still seemed to require more attention than our conversation.   

     I said, "Well that’s possible too. You can be a princess!"

     Arial did a back flip off the high dive.

   "Well Coco," she said, giving me the palms up gesture, "what if I want to be a butterfly?"

I’m not one to blow smoke up a baby’s butt, so I just said, "Hey Paze, my sippy-cup is empty, pass Coco the wine, would ya?" (This is where my bite-my-lip-oh-shit-what-do-I-do-now face came in to play.) So I did what any savvy, smarter-than-a-three-year-old, self respecting grandmother would do...CHANGE THE SUBJECT!!!! I said, "hey honey, let me help you with Arial's hair...how about a braid?"

Here’s my truth: My heart explodes when I see her face.  When I hear her say, "Coco, Coco," about a hundred times a day it completely turns me into mush. She is a pint-sized package of delight and being with her is pure and simple joy, of which nothing else compares.

 

So this beautiful little person/princess/ballerina/mermaid/sous chef/unicorn lover turns four years old today and I am overwhelmed by how much space she takes up in my heart.   

 

Even when I crawl into that tiny tent with her and we sleep head to head, with her feet in my belly and her fist in my face, I love every minute of it. That little-bitty tent explodes around us with stuffed animals, dolls, dogs, and books,  just like my heart does. I love waking up and having the first thing I see in the morning be that sleeping face.  

I look forward to learning much more from her and to seeing life through her eyes. To watching her grow and to letting her perception open me up to the realization that wisdom does not always come with age. It sometimes comes in a small, really cute package and wearing peals.

As she turns another year older today,  I'm certain that every day spent with her will be a day that I learn, grow and love.

  Happy Birthday Paisley ~ Everything is possible!

 

 

Cooking 116 ~ The Corn Porn Addiction

The Corn Porn cooking class was nothing but good clean fun, peppered with a few dirty jokes, of course. Daughter #1, The Know-It-All, the one who has no filter on her brain, nor her mouth, was up from Colorado and when she's in the house it's a safe bet that certain things will happen:  1) she will say something to shock anyone who claims to be un-shockable  2) someone will blow liquor out of their nose, from laughing; Or from shock,  3) something with get broken, probably something glass 4) and when she leaves she will leave something behind (bra and earrings). Check, check, check and double check.

The Know-It-All and Connor, her old high school party til you puke drinking buddy.

Here was the menu:

We noshed on three kinds of popcorn, which I made just prior to class: a Sushi inspired one, made  with soy sauce, wasabi paste, sesame oil, ginger and wasabi peas; Buffalo Popcorn that I made by mixing some wing sauce in with melted butter and then tossed it with the popcorn along with blue cheese crumbles and celery slices and leaves, and finally a Brown Butter-Lemon-Sage.  This little corn teaser put us all in the mood. For corn.

For our appetizer course we grilled these unbelievably easy and delicious corn, zucchini and goat cheese quesadillas. The beauty of them is that the veggies all go in completely naked so very little time or prep is involved. Kind of a whan-bam-thank-you-ma'am quesadilla.
     The salsa, made with tomatoes and basil gets an unexpected kick from the jalapenos. Click here for the recipe or go the "Sandwiches, Pizzas & Quesadillas" page.

Chefs June and Linda, on quesadilla duty.
By the way, they are just faking it with the salt and pepper.

Chef Tom put a perfect sear on our sexy red chile scallops, which we paired with a charred corn salad. You can find the recipe by clicking right here or under the "Seafood" tab.

I'm already craving the corn fritters again. These babies were all corn...no dry corn meal filler here! We spanked 'em with a little Sriracha butter and served them with some blue corn fried chicken. The recipe is right here or under the "Side Dishes" tab.

My plan was to do something with grits, so I could cover all the corn bases. I made a grit pudding recipe that I found online, which was bland and boring and mostly tasted like hot grits. 

     On my second attempt I decided to show it some love by sweetening it up with some maple syrup and adding a heavy streusel topping. Since the calorie count on this dessert was already over the limit I threw caution to the wind and decided to top it some hot and steamy heavy cream and a generous drizzle of salted caramel syrup. Good call! Everyone was blown away by the fact that grits could be so naughty, causing them to roll their eyes and make their O faces. Need proof? We did not get ONE picture of the finished product because everyone was French kissing their bowls. Sick I know.

Chef Tom, multi-tasking: reading the recipe and stirring the grits

Chef Emily did double duty too, making the salsa and the streusel

Chef Scott - the Corn Porn King, showing off his big ol' corn salad.
Chef Vicki, spicing things up.

The Corn Lovers!

It was another fun night, thanks ya all for coming!

PRINT RECIPE:  Corn, Zucchini and Goat Cheese Quesadilla with Tomato-Basil Salsa

PRINT RECIPE:  Red Chile Scallops with Charred Corn Salad

PRINT RECIPE:  Corn Fritters Spanked with Sriracha Butter

Cooking 115 ~ Tex-Mex Comes to Town

Well here I am, two months late in sharing some recipes from our Tex-Mex Cooking Class. The Sauce du Jour Chefs knocked out some mighty tasty fare that night.
This was the menu:

Gringo Salsa with Homemade Tortilla Chips with Ancho Dust

This salsa is a wonderful combo of sweet, tangy and creamy goodness (from the avocados).

Click here for the recipe or go to the "Appetizer Page."

BBQ Onion and Smoked Gouda Quesadillas 

Served on a Bed of Baby Greens with a Tabasco Dressing

Cowboy Rib-Eye with Pinto Bean-Wild Mushroom Ragout

Topped with Red Chile Onion Rings and Pico de Gallo

Chef Tom, putting his touch on the Rib-Eyes

Jalapeno, White Cheddar and Pepper-Jack Biscuits

with Red Chile Honey Butter

OOPS...No Picture

Margarita Ice Cream

Toffee Tortilla Chips, Chocolate Ganache and Candied Jalapenos

When planning this menu I was determined to use jalapenos in the dessert and I was originally thinking along the jalapeno ice cream lines. Then I got the brilliant idea of doing a Margarita Ice Cream and using candied jalapenos. (This, people is why I make the big bucks. *wink-wink*) 

     The beauty of the ice cream is that you don't need an ice cream maker to make it...it sets up in the freezer. (The recipe is a variation taken from Nigella and tweaked for this class.)

     I brainstormed with my friend, Karen, who is a great baker, and we came up with the idea of doing a homemade corn tortilla chip, topping it with a toffee and a drizzle of chocolate ganache and finally some chopped up candied jalapenos.

     I have to tell you that is was nothing short of AMAZING! Really. And I'm not a Margarita drinker or an ice cream eater, but this was THE BOMB! 

Click here or go to the "Desserts" page for the recipe.

Note: If you don't want to go to the trouble of making the chips, toffee and ganache, make the ice cream and use store bought bought corn tortilla chips, toffee and chocolate.  Store bought toffee and chocolate won't set up like ours did, but you'll still get the idea. 

Thanks again to Kitt for all the great pix!

 

Gringo Salsa

PRINT RECIPE:  Gringo Salsa and Homemade Tortilla Chips with Ancho Dust

PRINT RECIPE: Margarita Ice Cream, Toffee Tortilla Chips, Chocolate Ganache and Candied Jalapenos

Say It With Me: Salmon en Papillote

If you get home late and want to make a tasty, quick dinner ~ or if you need to pull together something impressive looking for a last minute dinner party, I'm here to rescue you with these three little words...Say it with me: Salmon en Papillote. Can't say it?  It's Salmon - ah - pah-pee-yoht. Sounds fancy huh? (Papillote is really just a snooty French word for Parchment Paper)

      QUICK RANT COMING: And for those of you who like to pronounce the "L" in salmon, let me sugar coat this for you ~ you just sound like an idiot, or a redneck! Or both. Stop doing it! There is no "L" in SALMON. It's sa-mon, not sal-mon. Do you say the "S" in island? Probably not, unless you have only a 6th grade education.  Do you say the "L" in chalk? No. I didn't think so, so don't say it in salmon. Take note, the double "ll's" in "papillote" are silent too. Are we clear here?

A beautiful piece of wild caught Alaskan Salmon

Back to saving your bacon....The other night I got home late and was digging through the refrigerator and found some asparagus, leeks, lemons and little fennel so I pulled a couple of pieces of salmon out of the freezer, thawed them in about ten minutes in bowl of cool water, and bam! in fifteen minutes we were having salmon en papillote for dinner.

Before it went into the oven

The beauty of this dish is that you can really use any kind of fish and whatever veggies and herbs you have on hand. Zucchini, carrots, ginger, snow peas, green onions, tomatoes, shallots, dill, mint, basil, bay leaf, parsley...the possibilities are endless. Not all of those at once mind you; pick out two to four things that go together; like peas and mint or tomatoes, basil and shallots.

Just make sure you cut the veggies in sizes that will cook at the same rate. Carrots will take longer than zucchini, so either cut the carrots in matchsticks or blanch them for a couple of minutes first. You get the picture.  (IMPORTANT NOTE: If all you have in your crisper drawer is radishes ~ order pizza. Radishes don't cook well and I've yet to find a wine that pairs with radishes.)

Sealed up and ready to go in the oven

Because everything is sealed up in a pretty package, the fish poaches beautifully in its own moisture, flavoring the veggies, while the veggies are lovin' up on the fish.   

Cut your parchment paper in a big heart shape. You will have a middle line (if you remember from grade school how you used to make hearts); then lay the fish and all the goodies on one side, close to the center line. Fold the other half of the heart over and beginning at the top (V-side) of the heart, begin folding it over in about 1" increments all the way around.

Bake at 350 for 10-15 minutes, depending on the thickness of the fish (allow 10 minutes per inch, max). I spank mine with a little pat of butter-love and then douse it with a good splash of whatever white wine I happen to be drinking at the time. Remove it from the oven, let it rest for a couple of minutes and then using scissors, make a cut down the center and open up your beautiful present. Dinner is served!

For a good example of how to cut and fold the parchment, click on this link.  A recipe is not really needed, but I did put one on the "Seafood" page, so click here if you want it spelled out.
Bon Appetit! That's French for "good appetite" or better yet, "enjoy your meal."

PRINT RECIPE:  Salmon en Papillote

God, Dogs, and Rock 'N' Roll

 Heaven ↑ Been there, going back

So we (my immediate family) are all in heaven. I’m not sure how we got there. Yellowstone finally erupted…a flood maybe? The Second Coming? We killed each other…who knows? But we are in Heaven.

And the conversation goes like this:

God:   Hey you guys, there’s a concert at the Pearly Gates tonight; who’s coming? I have front row seats and back stage passes for everyone! Oh…and free t-shirts. Did I mention that the beer and wine is on the house? And you know pets are always welcome here. So who’s in?

Most of Us:   Me! Woof! Woof! Me! Me! Duh!

God:   Great!  I just plucked a rowdy bunch of rednecks out of a trailer park in Oklahoma who said to count them in too! Oh, and I’m gonna throw in some Walmart folks for some good people watching. And did I mention most of your old friends will be there?  It’s gonna be a helluva party!

Me:   Hey God, does that concert ticket include a VIP parking pass?

God:   Of course my child, Valet parking for everyone!

Me:   Thanks God, count me and the pups in!

Son-in-law:   Nah not me. That time I went to Lynard Skynard they were just too loud. I think I’ll stay home and look for dog pee stains on the carpet.

God:   Suit yourself Son. Wait, did you say pee stains? Chihuahua pee stains? Hey, can we talk later? I got Hank Williams and Patsy Cline opening for Elvis and I really want to catch their act, but just so you know, I’ve been on the lookout for a new Pee-Pee Police and you might be my man! I need someone who’s willing to strap on a head light and crawl around on the carpet with a spray bottle of Bissell Foam Cleaner. You know, after all, Heaven is just one big dirty living room. Heh, heh, heh. So we’ll talk later...right?

Son-in-law:   Ahhhh, yeah sure God.  Elvis, huh? The King?

God:   Well, technically I’m the King here. Heh, heh, heh. Son, I gotta run. You just go on in search of a little doggie doo-doo while we catch a little pre-show Amy Winehouse. I just love that Rehab song!  I say no, no, no.  And don’t worry, you won’t really be missing out on that much. I mean Amy's good, but she's no Whitney.

     By the way, your family and the dogs—well, after ol' Waylon and Johnny Cash close the show they will all just probably go out for some BBQ—wait, scratch that, there is no BBQ in Heaven…that’s the other place. Heh heh, heh.  I’ll send the company jet to pick them up and they can all go grab some duck confit nachos, Copper River Salmon, truffle fries, and maybe a clean martini or two before they head off on that Alaskan Cruise.

Son-in-Law:   Alaskan Cruise? Well maybe….

God:   No…God no…don’t worry about trying to get the carpet cleaned before they leave. Relax, you are going to have all of eternity, that's plenty of time to clean 5,000,000,000,000,000,000,000 give or take, square feet of brand spankin’ new double-ply shag carpet. Plus—and you’re gonna love this—I've got twice that much Berber AND a new billion watt, three-way head lamp!!!! And for you buddy…I’m going to introduce you to your new best friend, Stanley.

Son-in-law:   Stanley?

God:   Steamer, you’ve heard of him haven’t you?  He was a BIG deal, back in the day. Fumes got the best of him. Anyhow, do you have ANY IDEA just how many Chihuahuas there are in heaven? A lot, I’m talkin’ A LOT.  Mexicans are Catholic you know. Do not pass go, go directly to Heaven. Heh, heh, heh.

     Anyway, you will probably be able to retire here as Major General Colonel of the Pee-Pee Po-Po. Chihuahuas will stand up and salute you for all of eternity.

    

Son-in-law:   But what about my fam….

God:   Your wife? Your daughter? Oh don’t worry about them. After that little Alaskan Cruise they are going over to the Jamaica side of Heaven. I heard they like old Bob. Marley. You know Bob Marley don’t you? Oh that’s right. Darn, you missed that show too! But hey, don’t feel bad. If memory serves me right…and it usually does, you found the Holy Mother of Mary of all pee stains on that night, while they were getting high…on afterlife…lighten up dude. This is God you’re talking to.  

Elvis Parsley-the "other" King.

 Just look at that face! ↓ I just LOVE this baby and I'm sure she loves us because she leaves us a little present every now and then.

Ellie Mae...my new "grand-puppy"

Author's Note: This is intended to be tongue-in-cheek humor about living life to the fullest and not sweating the small stuff. It's about enjoying time spent with my family and friends and not being hung up on crap that really isn't important in the grand scheme of things. In no way is this intended to be a jab at my son-in-law, whom I love and think is a good guy. This piece is merely a highly exaggerated account of his fierce distaste for Chihuahuas and dog pee. 
  

A Little Liquor + A Lot of Grease = Mad Flambé + Mad Husband

Filets topped with a Bourbon-Mushroom-Onion Flambé

I was all set to flambé for an upcoming cooking class; in fact for the past few weeks I've been flambeing the hell out of everything....steak, shrimp, pork, mushrooms, cherries, bananas ~ really about anything that landed in my skillet.

    So after several days of setting cognac, kirsch, rum, and Grand Marnier on fire, I was thinking that I had mad skills and there was not a snowballs chance in hell that I would accidentally torch the joint.  

My pyrotechnic skills ↑ at their finest!

Then one day The Big Guy walked into the kitchen just I was firing  a cherry sauce to drape on a pork chop. He saw the flames shooting up about four feet above my pan and kind of wigged out on me. My, "relax honey, I'm not wearing hairspray," did little to ease his mind or stop his stink eye from giving me the once over.

That's my baby...48 inches of my big, bad, flambé-ing machine!

He pointed out the fact that my hood probably hadn't been cleaned (professionally de-greased) in about ten years or so, which made flambe-ing a really bad idea, especially since my brand, spankin' new million dollar bathroom is located directly above my 24,000 BTU Wolf range. Really bad idea!

Flambé Shrimp in Congac

I'm not stupid. I did the math and realized that 10 years of grease build up + 1 cherry jubilee could = an arson investigation. Times that by 15-20 years, minus 5 off for good behavior and I was probably going to be a Depends-wearing-senior-citizen in sensible shoes, sans highlights, before I taught another cooking class.  Like I said....I'm not stupid! I put the 151 rum back in the liquor cabinet!
     But first I poured on the Congac and put a good burn on some 'shrooms for  a little Steak Diane. Mmmm, mmmmm, mmmmm! 

 The Steak Diane Sauce...in the making

I will get that hood cleaned soon and then do a flambé class so that I can share my pyromaniac flambé skills with my hairspray-gel wearing SdJ chefs. (Scott, Tom - you two are not lumped into that category) 
     It's gonna be a par-tay!  Grab your fire extinguishers and plan on coming.

Grand Marnier Flambé Mushrooms

Click here or go to the "Beef-Pork-Chicken" tab for the Steak Diane recipe and click here for the Grand Marnier Flambé Mushrooms.


PRINT RECIPE:  Steak Diane 

PRINT RECIPE:  Grand Marnier Flambe' Mushrooms