Now here’s a show that’s diverse, yet I think really interesting and FUN! First up is Louis Lambert, Chef/Owner of some of Texas’ best restaurants and author of a great new cookbook.
The Big Ranch, Big City Cookbook is a proudly Texan collection of more than 100 recipes from chef Louis Lambert’s popular restaurants. The signature cooking style is unapologetically refined but not fussy, impeccable but with a hearty, rustic flair—what he calls “elevated ranch cuisine.” Each dish showcases Lou’s classical French training and sure-handed facility for combining crowd-pleasing, soul-satisfying flavors.
If you’re serving up a down-home feast fit for a cattle rancher’s table, you’ll want to try the Achiote-Seared Chickpeas, Spicy Oak-Smoked Chorizo, Wood-Roasted Chicken with Mexican Chocolate Chile Rub, Hot Smoked Pecan-Cured Salmon, Crispy Wild Boar Ribs with Fresh Plum Barbecue Sauce, and Fried Green Tomatoes with Crab Rémoulade.
Try some of these recipes and more…get a copy today!
In the second half, I’ll be talking to Roger Mooking about his journey in food, music and the good life. You’ve seen him on the Food Network & Cooking Channel and may even have his book Everyday Exotic. Roger’s got some innovative tips to spice up your old holiday favorites by incorporating some unique and flavorful ingredients.
Chef/musician Roger Mooking gets bored easily. Bored of the same old, everyday meals we all end up making time and time again. His mission? To give everyday weekday meals a fantastic exotic twist with one new ingredient. Whether it’s jazzing up a so so meatloaf with a hit of corriander, awakening ho hum chicken with fresh ginger or adding a dazzling sweet mango to a blah pork chop, Roger spreads the joy of flavour and adds an exotic thrill to everyday cooking.
Check out Roger’s Food Network page & get a copy of Everyday Exotic
Good Life Guy’s Wine of the Week:
2011 Georges Dubeuf Beaujolais-Villages Nouveau
The Georges Duboeuf Beaujolais-Villages Nouveau 2011 shows deep and sparkling carmine red color. The nose offers a wide range of aromas with subtle and fruity (cherry, peach), floral notes. On the palate, this wine is round and fleshy, full of finesse and elegance! A delight
The 2011 harvest in France’s Beaujolais region began August 22 under perfect weather conditions and finished on September 15, less than a year after the completion of the 2010 harvest. “It is a rarity for our winemakers to harvest twice in 12 months; in 2010 we completed the harvest on September 13,” said Georges Duboeuf.