Recently, a bag of organic cacao nibs appeared on my desk. It was a leftover parting gift from a dinner party event that no one wanted to take home. It wasn’t surprising that they were passed on, as cacao nibs by themselves taste like crap. They’re sold as a healthy snack with antioxidants and minerals, I couldn’t think of a claim that was less appetizing. So, not to be insulted by being re-gifted a hand me down, I decided to make something great.
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When you come home from work, it would be nice to have a meal ready to go, but in these busy times, it’s sometimes hard to get it all together. This dish is a restaurant quality combination of the classics that with a little prep, can be made quite easily in a 1/2 hour on a week night. And if you make some extra, dinner the next night is ready to go!
Continue reading “Broiled Steelhead Trout with Spinach and Mash” »
Lamb makes me happy. The comforting aroma when it’s roasting leads to anticipation as my stomach grumbles like an earthquake. In my opinion, there is no meat better than a perfectly cooked chop. Just sayin’. My wife especially likes them and I try to make them a special occasion when possible. Even my kids will get in there. Well, at least my son, who will eat anything.
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Ewwwww, brussel sprouts! This is the normal reaction you hear from kids. But that is just a trained response they probably heard from a friend or relative that you hate anyway. Make these tasty sprouts and they will eat them up. But don’t tell them how healthy they are and all will be good in the world.
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Alton Brown me inspired to make these babies but I found his recipe a little cumbersome with the ingredients and technique. So I simplified it with an easier to make rub and store bought BBQ sauce.
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This soup can be served hot, cold or at room temp. We are using it as an appetizer, so we recommend you serve it in little glasses, or as Zakarian suggests: “Try it chilled in martini glasses as an appetizer, or drop about a teaspoon of into a glass of Champagne as an aperitif.
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Korean barbecue is all the rage and restaurants are popping up everywhere. The sweet and savory meat packs a ton of flavor but most restaurants charge a lot and the portions are never enough. So I like to make big batches at home and share all the kalbi goodness with my family until we are stuffed!
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Creating rich appetizers is a tough job. Having them match up to the quality of an entree is also be a tough measure. But here is one that I have found to be first class. This can also be a great side dish as well. Serve with a cool glass of crisp white wine.
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Entering the Fall months, clams are coming back in season. You can do so many delicious things with clams, and chowder is one of my favorites! Clams are so versatile and affordable that you should make them a regular meal.
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There is nothing better than smoky southern style BBQ. And my favorite BBQ is ribs. Although traditionalists and pro’s with their fancy smokers and so-called “secret tricks” will disagree, you can make excellent smoked ribs on your gas grill. Most of the prep and cook time is the same but you don’t need to shell out for fancy equipment. A few simple components is all you need.
Continue reading “Make Smoked BBQ Pork and Beef Back Ribs on a Gas Grill” »