This is a combination of updates, upgrades and just me being whacky. First things first the original cordon blue had a Parmesan cream and wine sauce, I didn’t know. Next I did a flavor upgrade by blackening the chicken. The big change was adding Gruyère cheese instead of the traditional Swiss. I used tavern ham…

The people in Connecticut have their own unique pizza it’s called apizza. It has less cheese the normal pizza it’s coal-fired(due to rain I cooked instide) and also has a lot of clams on top so I thought I’d try it. The most unique thing is they have an oblong pizza. The other thing is…

An elegant appetizer for any gathering. Stuffed mushrooms are a staple but the addition of the scampi makes it more exciting. The panko Parmesan topping give a little crunch to go with the garlicky filling. The hidden star is the basil which gives the dish some needed freshness. I hope you like it. 10 large…

This recipe is earthy and funky. In this one ingredients really matter. The mushrooms have to be fresh, onions need to be sweet, garlic fresh and the cheese pungent. The assembly is mostly sauté the cheese melts from the heat of the components. The bread crumbs and some texture and toasted goodness. I hope you…

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…