Classic French cooking with a mad scientist twist. It normally is an egg encased in some kind of wrapper. The wrapper is normally a crepe. I used two eggs sunny-side-up and some caviar. Some creme fresh and some herbs work towards a perfect bite. If that wasn’t decedent enough, I put a fried soft shell…

This is homage to the lobster boils on the beach of Nantucket. It has all the components of a classic lobster dinner. I used lobster tails, lobster stock, vegetable stock, onions, celery, fennel, potatoes, bacon, smoked sausage, and some seasoning. Now for me a little sherry never hurts seafood, so it comes to the party…

Start with a classic, update it and transform it into a flavor bomb. Bacon wrapped scallops are on a lot of menus but I used beef bacon then pesto with lemon zest to freshen the dish up. So we now have surf and turf all in one bite. I hope you like it. 10 large…

I will do this on a full size version, but for now we keep it small. We take Biscoff cookies and make them the crust, top that with some no-bake cheesecake, then finish the dish with lemon curd and a fluffy yet torched meringue. Tart, sweet, a little crunch, and a little spice. Elderflower syrup…

I did a banana version of this recipe a while back but was thinking why not chocolate? So how to make it more puddiny? Cream cheese replaces 1/2 the butter; cocoa powder and espresso make chocolate taste better. Lastly, I add hazel nuts to deliver some crunch. I hope you like it. Dry ingredients:3 cups…