A New Series-America’s Food

Looking forward to the recipes and info you share in this new series

Paneed Cutlets with Creole Sauce — jovina cooks

The pronunciation is PAH-nay and the name indicates cutlets that are breaded and fried. The term “panne” comes from the French word for bread, “pain” and/or the Spanish term “pan” for the same. This is a common recipe made in New Orleans cuisine and served with a Creole Sauce. The sauce definitely elevates these simple […] … Continue reading Paneed Cutlets with Creole Sauce — jovina cooks

Breakfast Becomes Dinner — jovina cooks

Leftovers in my house always get reinvented into new dishes. In these recipes, they also change from breakfast meals to dinner meals. Corned Beef Hash Serve with Roasted Asparagus, recipe below. 3-4 Servings Ingredients 2 cups leftover corned beef, cubed (recipe on how to make the corned beef) 1 cup diced onion 1 garlic clove, […] … Continue reading Breakfast Becomes Dinner — jovina cooks

Sole Meunière For Two — jovina cooks

Meunière refers to both a sauce and a method of preparing fish. The word itself means “miller’s wife”. To cook something à la meunière is to first dredge the fish in flour and then saute in butter, chopped parsley, and lemon. The first time Julia Child ate sole meunière was in 1948 at La Couronne […] … Continue reading Sole Meunière For Two — jovina cooks

Summertime Cooking — jovina cooks

Dinner For Two: Grilled Lamb Chops And Peppers Make the marinade early in the day. Marinade 1 whole lemon, washed, seeded, and chopped 2 large sprig of fresh rosemary, leaves removed 3 garlic cloves, peeled 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil Lamb & Peppers 4 […] … Continue reading Summertime Cooking — jovina cooks