The Venetian method of applying vinegar to freshly fried pork cutlets likewise adds amazing complexity and unexpected flavor and tenderness to these delectable lamb chops.
For an upscale lunch or light dinner, nothing compares to this modern bistro take on the traditional crab cake.
Shrimp is elevated in flavor by marinating it in a piquant sambal and unagi blend. The additional sweetness and color contributed by the blood orange segements, brioche cubes, and thinly sliced prosciutto creates ebullient flavor upon the palette.
“So tender you could cut it with a fork!” is the declaration often accompanying the incredulous sigh of “Mmmh!” and the lull of the eyes. Truly the French aptly named this delicious cut of meat.