Steak Au Poivre

This is a french classic. Savory, rich and herbaceous with the thyme. I used cast iron for a perfect seer and the oven for the perfect finish to a 120 degree medium rare. I know steak is expensive nowadays, but this recipe will be worth it. I hope you like it. 2 10-ounce ribeye steaks1…

Apple Coffeecake

We made a trip to the orchard, so it’s time to bake. How about a coffeecake? Lots of cinnamon and apples, but I replaced some sugar with honey. Now, I added more cinnamon – I just like the way it makes my home smells, like fireball but without the hangover. I hope you like it….

Chili Styles Across The USA

I am writing this to start a food fight! I was visiting family in Cincinnati, and the hotel I was at was next to a Skyline Chili, and it got me thinking. What is the Mt. Rushmore of chili?Everybody has a favorite, and there are so many choices; what is the best? This is my…

Hawaii Brownies

These brownies may be as close as I get to Hawaii this year. They pass the gooey meter test and the chocolate content test, and they taste very brownie-ish. The keys here are toast the nuts and use high quality chocolate. Lana ko’u mana’ua makemake ‘oa ia ia. 1 stick butter1/2 cup brown sugar1 cup…

Prosciutto Wrapped Lobster Tail with Dipping Sauce

Simple but elegant is the theme for this dish. It has few ingredients, but they work well together. i hope you like it. 2 8-ounce lobster tails 2 slices of prosciutto1/2 cup butter1 clove garlic, minced1 teaspoon lemon juice1 teaspoon dried parsley 2 teaspoons olive oil for cooking Remove lobster from shells. Wrap tails in…