virginal entry (you have a dirty mind ;-D )

Konbanwa! I'm Matt, and I will be your host through this adventure of taste. First, a little about me...

I am a retired chef with a background in Classical French. My chef de formation was Ricardo Saenz, CIA class of '67 (if I recall correctly...lots of drugs back then)

My style is a mixture, a mutt of flavors. I love Southern French and Italian as they play so well together. Other times I love the rich heartiness of Germany and Northern France. Often I find myself dreaming of Asian cuisine. I have even dabbled in Creole and the foods of Southern Florida. I was also trained in a bit of dietary and nutritional study so you might even find something healthy!

I shared this recipe with my friend Lorraine today, she was looking for a quick fix meal. If I had to classify the style, I couldn't! it has the rich heartiness of Germany and the flavor if Sicily...
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Morceaux de boeuf Marsala (Pieces of beef with a Marsalla sauce)


Start with beef stew meat (cut small if you want), salt and pepper to taste. Toss in flour to coat and then sear in a little oil. Remove the meat and deglaze the pan with Marsalla wine and some beef stock. Add some onion and garlic and finish with a touch of cream. Add the meat back in for less than a minute (don't want it to get tough), tossing to cover. Serve over buttered noodles

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Let me know if you try this, and how it was.