This is a treat served in Mexico. I used Happy Family Ranch’s Chorizo because well, that’s what I used because it’s great chorizo . So getting the right proportions was key. A taste test panel agreed I got it right. (Ok, it took me four tries; it only took Goldilocks three). Serve it with fresh…

I saw this at a Downtown DC place and thought well damn, I would never have thought that up. Now, the components are familiar: pulled short ribs, cheeses, Mac and cheese, sourdough bread, and a dash of hot sauce all in a grilled cheese format. Now, it’s a little on the heavy side, so bring…

My friends at Crosby’s Crabs have been chiding me to do an alligator recipe. The only way I have ever had it is fried, fried, or fried. So I did some research and saw something Emeril had done and put my changes on it. It’s got some spice, a rich tomato sauce, and it’s New…

I have been thinking about making a classic southern coconut cake. Then I realized that I never do classic so what was I thinking? Now, there are some changes I always do on my chocolate cakes: coffee, dark cocoa powder, and extra extract. I did stay classic on the filling to give you the flavor…

This is a city ham dish. This is the ham steak you get in your local mega mart and has that salty Easter ham taste . The peppers and pineapple give some crunch, and the pineapple adds sweetness to the salty ham. I hope you like it. 1 16-ounce ham steak cut in cubes1 green…