Master Chef Short Ribs
A few years back, I got an email from my aunt, stating there was a new TV cooking show that they were auditioning for…
July, 2013
Flashback: Master Chef Casting Call
Warning. Warning Warning. (This was an old post, written years ago, probably in anger with some attitude. I was snarky back then. I’m…
Las Vegas: Milo’s at the Cosmopolitan
Gambling, debauchery and other deviant activities may be the main attraction for most when visiting Sin City. For me, Vegas is nothing more than…
Romesco Sauce
Romesco is a nutty, roasted red pepper sauce born in the Catalonia, Spain region. It’s an odd combination of peppers, tomatoes, nuts, stale bread,…
A Green Marvel- Chimichurri Sauce
Call me crazy, but this is actually one of my favorite things to make. Mainly because the piglet can be a part of…
Braised Wild Boar
So many hunting recipes I feel don’t do the wild game justice. I’m hoping to buck that trend and provide the wild game aficionado…
The Epicurean “Rub”
Everyone has a favorite rub (get those dirty thoughts out of your head… we’re talking food here). This is a rub I make in…
Bodega Bay King Salmon
There is something about fishing that seems to connect me with an older, simpler time. It reminds me of my grandparents and of ancient…
Awe Inspiring Bacon Jam!
It seems only fitting that my first recipe post on this blog would be Bacon Jam. I’ve won cooking competitions with it, it taste…
Why?
After almost a three year hiatus of not just blogging, but social media entirely, someone asked me why I bothered to get back into…