The ropa vieja can be refrigerated for up to 2 days..

Four 6-ounce boneless skin-on duck breasts, trimmed of excess skin and fat.1 teaspoon whole cardamom pods.

2 cups coffee beans.1/2 cup Ruby Port or Madeira.Pear and Fingerling Potato Ragout.

Combine the hot coffee, crushed cardamom pods and the whole cinnamon stick in a bowl.Let cool.. Prick the skin of the duck breasts all over with a sharp kitchen fork.

With a small sharp knife, score the skin of each breast a few times.

Place the breasts skin side up in a baking dish.back in her hometown of Nashville.

Keller liked his caviar spooned over oysters, but Sullivan prefers her roe mixed up with sour cream and spring onions.That's how she serves it here, like a rococo French onion dip.

Oysters show up elsewhere: raw by the pristine piece, roasted with green curry, or stewed with cream and sunchoke in a decadent pan roast.Gulf seafood dominates the menu, but it's Sullivan's supercharged pantry that makes it all so memorable: that butter, yes, but also the cured lemons and preserved tomato that light up tender rings of squid and fried polenta; and the olives smoked in the belly of a wood-burning hearth and scattered around chunky links of lamb sausage.