I try to keep these introductions short, but in this case I have too much back story. There was a restaurant named Susie Q which my mom was a manager at for 30 years. They were famous for their fish and chips. They had other items: cheesecake, burgers, and deep fried lobster. Yes, deep fried…

I had done something similar a while back but I decided I should have done this one because in the Cuban sandwich the pickle is a star. In this recipe the pickles are the backbone. It has the regulars in a Cuban; ham, smoked Canadian bacon, Swiss cheese, mustard wrapped and bacon to wrap. The…

This is a simple weekend dish which can also be made bigger for a brunch. Lox , eggs, capers, crème fresh, local cheddar cheese, and chives. Salty, herbaceous, creamy a great way to start your day. I hope you like it. 2 ounces mushroom1 ounce lox1 ounce chives2 large eggs1 ounce cheddar cheese1 tablespoon creme…

This recipe is an experiment in can I do it not should I do it. I had never done Picatta with lamb or mushrooms so to A to Z Meats I went. The had Canadian lamb which is a larger animal than New Zealand lamb and was very tender. So all the base flavors of…

A few years ago I did a pizza roll which is the state dish of West Virginia. All the pizza ingredients all rolled up in pizza dough then baked to golden brown perfection. So I have put kimchi(which is my preferred sauerkraut, corned beef, Swiss cheese all rolled up in some crescent roll dough. I…