2 Tbsp lemon pepper
1 Tbsp dry oregano
1 Tbsp dry basil
1 Tbsp black pepper, fresh ground
1 Tbsp brown sugar
1 Tbsp garlic salt
1 /2 tsp cinnamon
1 tsp dry ground rosemary
1 Tbsp paprika
1 Tbsp onion powder
Combine all ingredients and store in an airtight container
Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.
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Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…
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Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.
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