This is a classic Seafood dish that’s a long standing favorite with a lot people and it’s easy to make a day in advance if you plan on having guests since it’s served cold. Make sure that you take the time to get fresh seafood for this since quality is …
Aioli is more or less a term for a sauce/condiment that is very similar to Mayonnaise and though they are two different things, the term is used interchangeably. When you go into a place and the grilled tuna has Wasabi Aioli, it’s really Wasabi flavored mayo. And this can be …
This is yet another one of those things that, no matter how I tell you to make it, someone else’s grandmother made it better. No shit, but for this is for those of you who don’t have old school grandmothers that make sauce from scratch. This is a simple base …
My long-standing hatred of Ranch dressing is well documented with my main issue being that it undermines my work. When I make my wings, I brine them, then smoke them and then I fry them, I’m not pulling them out of a box in the freezer. People don’t seem to …
This soup is rich without being too heavy and you can give it a little kick with some fresh peppers Mise Large pot Knife and board Immersion blender (See notes) Ingredients One Garlic bulb minced (7-9 cloves) 1 Red onion, minced 1 Tablespoon of Cumin 1 Tablespoon of Curry powder …
This is another dish that started out as a way to use up leftovers but was so good that it took a life of its own. It’s really just toasted baguettes covered in a mix that’s typically made with chopped tomatoes, garlic, olive oil, cheese and finished with basil. But …
This Salsa is a prime example of everything I preach on here: using fresh, local ingredients and being able to adapt to new ideas. Long story short, we decided to throw a housewarming party for the new place and obviously I was going to be cooking. Part of the plan …
This started as a concept that after a few batches grew into this. Someone requested it and evolved. Most recipes work like this. What I’m more or less doing is cooking Bacon and Mirepoix and then making a roux with the fat, then adding Beer, cream and cheese until I …
It’s Butter, sugar and flavor plus as splash of milk and it’s your basic frosting for your standard cake. I mean really, are you going to go to the trouble of making the cake on the previous page and then frost it with store bought bullshit? No, you’re going to …
Who doesn’t like cake? I’m more of a pie guy myself but I’m all likely to pass on a piece of cake as I am to pass on taking a puff off a joint. The following is a basic recipe for sheet cake. No fancy flavors, no magic tricks, just …
