I’ve said this before but it’s really nice when a recipe surprises you. I started off with a much simpler meatloaf recipe, but decided to jazz it up. The results were way better than I thought. It’s great to be able to make recipes your own, so let me encourage you by asking, how could YOU make these better? Let me know in the comments. Continue reading “RECIPES FROM 6/16/18”
It was a rough week last week. We lost a cooking icon in Anthony Bourdain. I personally received the bad news that a good friend, very important in my cooking career was diagnosed with cancer. It was not a great week. That being said, part of the magic of food is that it can brighten even the darkest day. It lightens the burden of the soul and brings people together. Continue reading “RECIPES FROM 06/09/18”
I love burgers. Specifically, I love bacon and blue cheese burgers. I order them all the time, always in search of the Best Blue Cheese and Bacon Burger of ALL TIME! Sadly, I’ve never found one that really gets my motor running. So I decided to take all the things I’d want to see in a burger and just do it. This is the result. Continue reading “RECIPES FROM 06/02/18”
I have been VERY lazy on posting these. A BIG thank you to Geeq Shuq (and Mrs. Geeq) for being the burr in my blogging saddle. Thank you for caring my friends. It was great having my sister come in on this one. She brought some rabbit (my first time having rabbit both on the show and in general) and it was delicious. Looking forward to having her on the show again soon.
MAIN: Rabbit in mustard sauce
SIDES: Mushroom and Herb Polenta and Roasted Rainbow Carrots with Thyme
PARING: 2013 Santa Margherita Chianti Classico Riserva
Rabbit in mustard sauce
•2 rabbits (about 2 1⁄2 lbs. each), each cut into 6 to 8 pieces
•Kosher salt and freshly ground black pepper, to taste
•1⁄2 lb. pancetta or unsmoked bacon, cut into 1⁄4″-thick strips
•1 1⁄2 cups crème fraîche
•3⁄4 cup Dijon mustard
•2 tbsp. roughly chopped fresh thyme
•2 tbsp. roughly chopped fresh sage
•2 tsp. black or yellow mustard seeds, crushed
•8 cloves garlic, thinly sliced
•4 bay leaves
Continue reading “RECIPES FROM 03/03/17”
Fall is here, time for soups!! Guess what goes great with soups…paninis! Simple and savory. En guete.
MAIN: Turkey, Brie and Apple Panini with Balsamic reduction
SIDES: Creamy potato soup
PARING: 2015 Louis Jadot Beaujolais-Villages
1/4 lb roasted, sliced turkey
Your favorite bread
thinly sliced Granny Smith apples
2 oz brie cheese
1 C. Balsamic Vinegar
2 tbsp butter Continue reading “RECIPES FROM 10/21/2017”
Had to go up against my buddy Jax Macky in a cooking competition. It was an amazing time and I sharing the stage with Jax was a LOT of fun. We lost at the end of the day, but it wasn’t for lack of good food. I decided to go a little creative and did a German/Japanese fusion dish. It was definitely köstlich and full of umami.
I have been very remiss in posting these up. The act of writing, indeed the act of streaming as well, are a mentally demanding. I am the type of person that draws strength from interaction. It doesn’t matter if it’s positive or negative (although it’s better if it’s at least constructive) just as long as someone is listening. These recipes pose a problem because recipes don’t generally inspire interaction. You go to a website, you find what you’re looking for, and you make your food. I want to thank those of you that have “yelled” at me in the last few weeks to start putting these up again. I hope you enjoy and I hope you let me know what you think. Did these recipes work for you? Did I present them in a way that made you want to try them? Did you tweak them to make them your own in any way? Leave a comment and let me know.
This really is one of my favorite dishes to make. It’s rich and has a great bite to it. The recipe looks complicated, but beyond cooking the fish it’s really pretty much just about seasoning to taste and mixing. I was happy to be joined by my long time friend Kevin on this one and he made an amazing sous chef (despite not being able to open cans). Make and enjoy friends! Continue reading “RECIPES FROM 4/22/2017”