This is a classic English Sunday roar side dish. Simple 4 ingredients and the perfect side when you want old school elegance. A blender is useful to make this and while trans fats are OK but beef tallow is the best choice to use in this dish. I hope you like it. 1 cup milk1…

I got my hands on some bison steaks and wanted to treat them with flavors that could not only stand up to but bring out the natural flavor. I thought cocoa and spice would do that. I used Montreal steak seasoning, cayenne pepper and cocoa powder to put a rub on it cook till medium…

This is a Deep South dish that is comforting and filling. It starts with a biscuit that brings home the sweet potato flavor. The biscuit is also light and airy, which you wouldn’t expect with the addition of the sweet potato. Then the red eye sausage gravy takes it to an absurd level of flavor….

1 Box Red Lobster biscuit mix3/4 cup water1 stick butter melted 2 teaspoons Old Bay seasoning1 cup taco cheese mix1 cup crab meatTopping1/4 cup butter1 tablespoon Italian herbs1 teaspoon black pepper I did this for a morning coffee but it would work for a brunch or anything else. It starts with the Red Lobster biscuit…

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…