Cooks CornerSt. Patrick's Day DishesCooks CornerHoney Dijon Glazed Salmon
Petrale Sole Piccata
Don’t you love petrale sole? Such a lovely light and delicate fish. A classic piccata is a great way to prepare sole, or any small flat fish such as flounder or fluke. Just lightly dust the fillets in seasoned flour, fry them on both sides until nicely browned, and serve them with a sauce made with white wine, capers, butter, and parsley.
Mardi Gras is Tuesday, March 5th and this recipe for Red Beans and Rice will quickly become a Mardi Gras tradition for you. Nobody knows exactly when the dish was born, but red beans have been ingrained in the New Orleans landscape for about 200 years. It is well known that Louis “Satchmo” Armstrong loved them. In a letter to a fellow New Orleanian, Armstrong wrote, “It really shouldn’t be any problem at all for you to figure out my favorite dish. We all were brought up eating the same thing, so I will tell you: Red Beans and Rice is my birthmark.” We should all be so lucky.