Let me start with the notion that blue fish is too oily and fishy tasting. True and true, but not if you enhance the flavor and minimize the fishy. Soaking in milk takes away some of the fish taste and lemon, capers and hot sauce will make the oily just background noise. The bread crumbs…

Followers of this blog know I love the Michigan staple “bumpy cake.” It’s one of my favorite desserts, at least top 5. It has three distinct layers: a dark moist chocolate cake, ribbons of buttercream, and topped with a rich fudge sauce. So why not mimic the flavors in a cookie? Challenge accepted. A dark…

I’ve been stuck in New Orleans the last month in my mind; I’m still bodily in Virginia. Beignets can be both savory or sweet, and I’m going savory. I used rock crab, green onions, and Old Bay seasoning. Cafe’ DeMond beignet mix is the base, and the dipping sauce is Remoulade sauce. I hope you…

As a kid I loved a Heath Bar or later in life the more sophisticated Score bar. The creamy chocolate and crunchy toffee were perfect together. Dental work has put those candies off my diet, but I can make a cookie that has those flavors. Melty chocolate chips with toffee pieces that won’t require a…

Pesto needed a spicy update, so the addition of jalapeños brought the heat. I used walnuts instead of pine nuts, lots of garden fresh basil with parmigiana and Romano cheese, and high quality olive oil. Just for fun I put it on lamb lollipops. I hope you like it. 2 cups basil4 cloves of garlic1…