Typically meat dishes or hearty, filling foods, for Noxon comfort food includes prime rib with garlic mashed potatoes, saut ed pork medallions with apples, red onions and applejack sauce, and sausage and pepper turnovers with tomato-Dijon cream sauce. Coyle's meatloaf is glazed with tomato paste, sugar and olive oil, then baked free form to allow for a crisp crust. The meatloaf, which includes torn bread, applewood-smoked bacon, ketchup, mustard, basil, thyme and Worcestershire sauce, is marinated overnight to allow the flavors to develop. Mark Bloom, chef-owner of Convivo in Phoenix, believes that texture and mouthfeel also define comfort food. Even when the Phoenix sun scorches, customers still order braised dishes, like osso buco, laden with heavier starches such as risotto and mashed potatoes.
People go from air conditioning to air conditioning.
His cooking and her desserts at the Magnolia Grill have evolved, but their repertoire has been demonstratively Southern, driven by quality local ingredients and seasonal foodstuffs. Barker elevates the traditional by layering and balancing flavors. Ethnic flavors allow Kent Rathbun to be creative and to incorporate his favorite flavors. At Abacus, there's Creole crab bisque with sea bass hushpuppies, Chinese rice bowl with stir-fried beef and sweet chile garlic sauce, and spicy lobster and andouille sausage jambalaya with red pepper fettuccine. No matter what foods come in and out of fashion, comfort food will always have a place.