I am using some gifted venison(thanks again Chris) so I made meatballs. I tried to go with a few non traditional items like chimichurri, everything Italian seasoning, and some Italian sausage to add some fat. Then I added Parmesan cheese, panko bread crumb, egg and bbq sauce. Then I served them in some beef gravy….

Asian flavors with coconut aminos, hoisin, 5 spice, Poppi’s Asian seasoning and gochugang. Then the chicken marinated in orange juice, oven fried with rice flour for crispy skin and just a little honey to tone down some of the heat. It has elements from China, Japan and Vietnam. I also snuck in some Louisiana creole…

This got all confused, but it tasted great. I was trying to update Chicken Cordon Bleu and when I got done, it had nothing to do with Cordon Bleu. My first change was to ditch the chicken for rainbow trout. Then I upgraded the ham for smoky bacon which is always an improvement. Then I…

This dish reminds me of my days living in Tampa and the bounty of seafood I used to get. Conch when in season was easy to get and now can only get it when it’s available at my local mega market. I air fried it with another Florida treat fried plantains. Topped with some black…

It’s the holidays and eggnog is everywhere. I decided to use it in one of my favorite desserts crème brûlée. I replaced the milk with the eggnog and the vanilla with rum. Now this is a major departure from tradition I found a candy cane and brûlée that on top of the dish to get…