Mozzarella Time!

Mozzarella Time!

  There are few things that are as simply delicious as cheese. And while aged cheeses have their virtues, there is something inexplicably satisfying about a fresh, simple homemade cheese. With springtime produce including vine-ripened tomatoes and sun kissed basil, a...
Smokin’ Hot Chicks

Smokin’ Hot Chicks

Here’s a dandy idea for the grill and especially with mother’s Day around the corner. Some fresh Cornish game hens were covered with some lemon infused herbs and grilled to perfection. Here the birds received lemon juice and zest, thyme, rosemary, oregano...
Happy Easter

Happy Easter

Here’s a little variation on the typical Easter ham, a stuffed pork loin. The pork loin is stuffed with a combination of tomatoes, roasted corn, black beans , herbs and spices then topped with a ginger mango glaze. It makes for an absolutely divine meal served...
Say Cheese

Say Cheese

Here’s a SIMPLE home made cheese that is absolutely delicious and easy to do. We used the homemade ricotta to help fill a from scratch (including pasta and sauce) lasgna that beats anything this side of Italy! Try making some today. Ricotta Cheese 2 quart whole...
Happy Spring

Happy Spring

Happy Spring! With spring comes the promise of a fresh bounty of fruits and veggies along with other seasonal goodies. A great  way to celebrate spring’s arrival, and the still cool nights that accompany her entrance is with some fresh bean dishes. Beans and...
St. Patty’s Pie

St. Patty’s Pie

St. Patty’s Pie Honey Mead Corned Beef 3-4 pound beef brisket 1 cup mead (or use white wine and add 1 Tbs honey) 1 cinnamon stick 1 tsp. mustard seed 1 tsp. black peppercorns ¼ cup juniper berries 2 bay leaves 1 slice fresh ginger 1 tsp. whole cloves 1 Tbs whole...
Twisted Brunch

Twisted Brunch

Here’s an idea for a twist on the  old steak and eggs for brunch. Why not try a slow braised short rib and poached egg? It is served with a  little Hollandaise and some roasted fresh garden...

Mardi Gras!

Join Rachel K and me on The Daily Buzz. Healthy Bytes with Dr. Mike segment for some seafood gumbo, Nawlins style! Read the recipe here:  Seafood Gumbo...
Sweet Heart Treats for Valentine’s Day

Sweet Heart Treats for Valentine’s Day

Here’s a delicious treat for two, a Chocolate Brownie Tartlet topped with a Whipped Cherry Cream Cheese.   Honey Graham Crust 10 ounces ground honey graham crumbs 8 ounces melted butter Preheat the oven to 400 degrees F. Add the melted butter to the crumbs in a...
Roasted Garlic Za’atar Hummus

Roasted Garlic Za’atar Hummus

Here is a delicious, nutritious and healthy snack. I love the za’atar spice my good friend and expert in Lebanese and Middle Eastern cuisine, Joumanna introduced me to. It is a blend of oregano, basil, thyme and savory along with sesame, salt and sumac; or...
‘Giant’ Sliders

‘Giant’ Sliders

Congrats to Giant fans! These are some stuffed (with a variety of cheddar, herbed chevre, smoked gouda and blue cheeses) ‘giant’ sliders that were extremely delicious for the big game, and you can enjoy anytime. Because the cheese adds a little fat back,...
Tilefish

Tilefish

Here is a delicious fish that you don’t see very often. If you do, definitely give it a try; sweet delicate white flesh that will remind you of grouper. The fish was pan-seared and placed on a bed of chanterelle mushroom and baby brocoli stems and topped with a...
Whole Hog for a Wild 2012

Whole Hog for a Wild 2012

It is quite traditional in The South to start off the New Year with some pork. That said, we have some lean, delicious wild hog that we smoked after a long brine for a delicious Southern style BBQ. Add some home made BBQ sauce and some apple slaw and it’s time...
Stuff it

Stuff it

Looking for a delicious and slightly different stuffing for the Christmas meal this year. Try this delicious wild rice variation with wild boar sausage. An exciting exotic face to a comfortable favorite, it’s like the leopard print snuggie of food. A traditional...
Why I Love the French (even more): Onglet Gascon

Why I Love the French (even more): Onglet Gascon

This flavorful cut of meat comes from the diaphragm on the plate primal. It does require the tough sinewy band that runs through it removed, the cut is then butterflied and pounded slightly to an even thickness for cooking. Seared and topped with an amazing pan sauce...

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