As most of you know, I am farm-to-table and snout-to-tail. Know where your food comes from. Today we are using Peppa, an animal I met a while back and enjoyed feeding (just kidding!). I know I’m horrible. I am using pigs’ feet with garlic, onion, ginger, soy substitute, pepper, and some Old Bay seasoning. I…

We were having pulled pork at one of the family cabins my siblings own in Northern Michigan, and my sister said she liked Carolina vinegar based sauce. This was an issue since nowhere in Northern Michigan do stores sell Carolina vinegar based sauce. (They do sell mustard based, but we didn’t want that.) So I…

Everyone thinks of French toast with butter, syrup, and a sprinkle of powdered sugar; you can see it in your mind. Well, I’m thinking savory. WHO says it has to be all sweet? How about garlic and herbs with a parmesan/Asiago crust? Yes, I said it: French toast with a parmesan crust. I dare you…

Here I am at the Cheese Shop in Pinconning, Michigan collecting my items when I stumble upon some smoked whitefish, an item not found in Virginia. White fish is on the menu as a dip. Red onion, mayo, capers, dill, and Worcestershire all come to the party with some cream cheese. I’m in Northern Michigan,…

This is basically an Eggs Benedict but with a Cuban flair. All the flavors of Cuba with the look of a classic Eggs Benedict. I hope you like it. 16 ounces pork tenderloin8 ounces orange tangerine juice1/2 teaspoon salt1 teaspoon chili powder1 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon cumin1 teaspoon paprika4 slices ham8 slices…