Tea and Cherry Smoked Miso-Sake Salmon

Tea and Cherry Smoked Miso-Sake Salmon

One of the things I love about well done Japanese food is the subtle layering of delicate flavors. We set to replicate that in this dish and it delivers. The miso and sake form the base of a marinade, adding gentle and clean flavors. The salmon was then smoked ...
New Year’s Feasting

New Year’s Feasting

By request, for a classic holiday treat, today we share a simple but elegant and mouthwatering entrée, Beef Wellington. This is also a great way to use up any large leftover pieces of prime rib from the holidays. This example uses an Applewood smoked prime rib to...
Curried Butternut Squash Soup

Curried Butternut Squash Soup

This recipe is featured on the December 28th, 2016 Culinary CPR episode of Code Delicious with Dr. Mike. Butternut Squash Soup with Apple Cider & Crème Fraiche by Chef Luca Paris  Ingredients:  2 tablespoons unsalted butter 2 tablespoons olive oil 3 large onions...
A Christmas Cassole- A Taste of Christmas Future

A Christmas Cassole- A Taste of Christmas Future

Day 3-  Like the previous posts, this can be all done as early as Day 2 once the beans have soaked. Breaking up the tasks into a few small assembly bits over several days can make the process seem a little lighter and can be more accommodating to busier schedules....
A Christmas Cassole- A Visit From Christmas Past

A Christmas Cassole- A Visit From Christmas Past

Day-2 This portion may also be done Day 1. You can buy pre-cooked duck confit and use chicken stock (also ready for purchase) if you like. You can also buy the duck, like chicken, already butchered. But if you want a bit of Christmas Past, here’s how to break it...
A Christmas Cassole

A Christmas Cassole

If you’re looking for a Dickens of a holiday feast, look no further! While this is an intensive labor of love, and something I indulge in only every few years for special occasions; this holiday season seems to call to be rung in with a certain je ne sais quoi. This...