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the "g" spot culinary expression… search main menu skip to primary content skip to secondary content home about the “g” spot contact chef guidry post navigation ← older posts g’s creole seafood st. jacques & creamy mushroom risotto posted on january 21, 2014 by chef guidry 2,889 here is a variation of a popular french dish called coquilles st. jacques. short description: scallops gratinéed (au gratin) with wine, garlic and herbs. longer description: an old french dish, traditionally served in scallop shells, of scallops poached in white wine, placed atop a bed of mushrooms, covered with a creamy sauce made with the poaching liquid, and gratinéed under a broiler. well i didn’t have scallops, and i definitely did not have fancy sea shells to serve the non-existent scallops. so i followed the basic premise of the recipe using louisiana crawfish tails and fresh lump crab meat. and instead of just plain mushrooms, i decided to make a risotto with mushrooms and fresh chopped asparagus…awesomeness! so if i was describe the finished dish, creole seafood st. jacques, i would say something like this — crawfish & lump crab poached in white wine and pan-seared gulf shrimp, served atop a homemade portobello mushroom & asparagus risotto, and finished with shredded gruyere and sharp provolone cheeses, and a cream reduction sauce made with the reserved seafood-wine liquid. appréciez…bon appétit! <><><><><><><><><><><><><><><><><><> posted in uncategorized | 2,889 replies chef g presents…italian pork alla focettina posted on january 16, 2014 by chef guidry 2,359 pork alla focettina is basically pork loin braised in milk. yes…i said milk. but believe it or not, once cooked it is not “milky” at all. this is one of the simplest, yet most luxurious and delicious dishes with which you could ever entertain your palate. and before continuing, i invite you to check out my very first culinary video at the end of this post. pork alla focettina is a classic italian dish, but its regional origins are often disputed by italians themselves. however, cooking pork in milk is a very common and classic technique throughout northern italy, especially in bologna. milk’s lactic acid tenderizes the pork and breaks it down, making it very tender and receptive to soaking up the flavors in the sauce. now there are many different recipes available for this dish, but as usual i took the basics and made it my own. most notably, i used almond milk, fresh cream, and a touch of sour cream. the resulting sauce was smoother, richer, and more flavorful than with using regular milk only. i also used a nice pork shoulder in lieu of the loin cut. ingredients: 2 ½ – 3 lbs pork shoulder, cut into 2-inch chunks ¼ cup olive oil 1 ½ cups white wine (technically, my wine was pink) ½ cup crème fraîche (fresh cream) 2 tbls sour cream milk, nothing less than whole (enough to cover all ingredients) ½ of a large onion, roughly chopped 5 cloves garlic, minced (or 1 clove elephant garlic) handful of fresh basil, chopped handful of fresh sage, chopped ¼ cup uncured bacon (cooked, chopped) sea salt cracked black pepper smoked paprika directions: cook bacon and remove from pan, reserving the grease. salt and brown pork in olive oil and bacon grease over med-high heat and set aside when done. add onions to the pan and cook until soft and translucent. throw in the garlic for about a minute once the onions are done. at this point the bottom of the pan is a little cruddy…no problem. turn the heat up to high and add that wine to the onions and garlic, scraping the pan to deglaze it. yes, it works! i did the initial cooking in a stainless steel skillet, and then transferred everything to a larger pot. you can do it all in one pot though. return the meat to the pot, add the onion-garlic-wine concoction, and then the milk. bring to a low boil and toss in the fresh cream, sour cream, bacon, and half the herbs. now just let it cook on low heat for about 1 to 1 ½ hours…until the pork is fall-apart tender. about halfway through start tasting the sauce and adding the seasonings to your preference. when the meat is cooked and the sauce is smooth, add the remaining herbs, give it one final stir, and serve. i plated my pork alla focettina with cajun brown rice grits and brussels sprouts w/ a meyer lemon & greek olive oil butter sauce. but you can serve with polenta, arborio, or even jasmine rice…or whatever you like. and if you want to see how i did this, check out my very first youtube culinary video. i hope you enjoy it… by chef derrill guidry honestly, this isn’t the most beautiful entree to look at…it looks a little lumpy. the milk and additional ingredients cook into a curdled sauce as a result of the long, slow braising process. the acidity of the onions also encourages the curdling, which is actually the most desirable result of this brilliant italian creation. enjoy… appréciez…bon appétit! <><><><><><><><><><><><><><><><><><> posted in uncategorized | 2,359 replies lemon & garlic bay scallop pasta w/ grand marnier and white wine sauce posted on january 11, 2014 by chef guidry 1,981 the full description is… meyer lemon & garlic artisan pasta w/ a grand marnier and white wine sauce, served with pan-seared halibut topped w/ a lemon-basil garlic butter on bed of sautéed olive butter kale…garnished w/ pan seared louisiana gulf shrimp…bam!!! i will make this easy for y’all this time. this dish was inspired by my favorite chef, chef john of the food wishes culinary blog , who prepared creamy bay scallop spaghetti . what follows are the ingredients and chef john’s prep video…then i will show you how i took this recipe and made it my own… ingredients: 1 tbsp vegetable oil 1 pound bay scallops 2 tbsp butter 3 cloves garlic, minced 2 tsp lemon zest pinch red pepper flakes 1/3 cup sherry wine 1 cup heavy cream salt and pepper to taste juice of 1 lemon or to taste 8 oz cooked thick spaghetti 2 tbsp italian parsley, divided parmigiano-reggiano to taste food wishes creamy bay scallop spaghetti pretty simple…right??? i followed the basic recipe above, but i layered several different flavors to give my dish a complex richness that was simply delicious. i used meyer lemons for the juice and zest because of their subtle sweetness. instead of cooking sherry i used grand marnier and white wine…they produced an amazing flavor in the sauce. oh, i sampled several wines to make sure that they were fit for consumption…hahahahaha! in addition to italian parsley, i added lots of fresh basil. and instead of spaghetti, i prepared some really tasty colored artisanal pasta. olive oil and fresh cream butter served as a flavor bridge between the creaminess of the pasta, and the tartness of the lemon and garlic sauce. the kale, halibut, and gulf shrimp completed the meal, and provided just the right level of awesomeness! now before i present my plated version of this dish, take a look at the aftermath… yes!!! it was that good! appréciez…bon appétit! <><><><><><><><><><><><><><><><><><> posted in uncategorized | 1,981 replies real evoo…extra virgin olive oil posted on january 5, 2014 by chef guidry 1,866 i recently posted pic of a bottle of star brand butter flavored olive oil. well i did some research based on information shared with me by my frat brother, and i quickly realized why that bottle of oil was so inexpensive…cheap. according to a university of california at davis study, more than two-thirds of common brands of extra-virgin olive oil found in california grocery stores aren’t what they claim to be. instead, the oils were spoiled or made from lower quality olives unfit to be labeled “extra virgin.” worse, som

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Domain Name: THEGSPOTCULINARY.COM
Registry Domain ID: 1698459255_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.tucows.com
Registrar URL: http://www.tucowsdomains.com
Updated Date: 2017-12-26T05:43:38Z
Creation Date: 2012-01-24T11:16:13Z
Registry Expiry Date: 2019-01-24T11:16:13Z
Registrar: Tucows Domains Inc.
Registrar IANA ID: 69
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Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: YNS1.YAHOO.COM
Name Server: YNS2.YAHOO.COM
DNSSEC: unsigned
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  REGISTRAR Tucows Domains Inc.

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  ARGS domain =thegspotculinary.com

  PORT 43

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DOMAIN

  NAME thegspotculinary.com

  CHANGED 2017-12-26

  CREATED 2012-01-24

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  YNS1.YAHOO.COM 67.195.1.92

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