Pan Seared Ribeye with Pan Jus
Meats, Steak Lance Faucheux Meats, Steak Lance Faucheux

Pan Seared Ribeye with Pan Jus

Always season steak with more salt than you think you should. The difference in amazing, $100.00 steakhouse steak and just an average home cooked steak is that restaurant cooks aren't afraid of salt. Oh and high heat, which is why we are searing this beauty.

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Avec Tous Spice Aioli
Condiments Lance Faucheux Condiments Lance Faucheux

Avec Tous Spice Aioli

This recipe can be cut in half, but remember, if you do, it won’t last long! You will want this in every tuna, chicken, salmon, or egg salad you make. There is no limit to how you will want to use this Aioli. As a spread or dip with burgers, sausage, chicken, veggies, everything!

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Avec Tous Bacon Rice
Sides Lance Faucheux Sides Lance Faucheux

Avec Tous Bacon Rice

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

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Follow our journey on Instagram!

 
@soulshinebar is not afraid of SALT & that’s a fucking good thing! Too many restaurants in BR AND NOLA (yes NOLA, I said what I said) are afraid to or don’t know how to use salt. We tried: Catfish with Fries, Hamburger Steak with Grav
Our oldest is browning the smoked pork for jambalaya!!! Y’all come out to Hot Art Cool Nights! 2148 Government Street
@iverstinefarms pork belly braised with @takashi_tamari soy sauce, rice wine vinegar, bone broth, fresh ginger, fresh garlic, and red boat fish sauce. We broiled it this morning until the skin got crispy and brown. Served with jasmine rice and @lili_

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