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…

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…