Its been a little while now since I cooked my last professional meal. It's been even longer(save for some light work on the 4th) since I cooked a proper meal at home. I decided to get in some much needed practice tonight.
Bacon drippin rubbed ribeye. Cajun spiced local shrimp. Crimini and Vidalia onion Grenache sauce. Pork fat soaked Johns Island summer squash and zucchini. Spinach chiffonade. A nice red and a dish of au gratin taters rounded it out.
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