I know, I’m a crazy mad scientist. People give me ideas unwittingly, and that little switch in my head kicks in, and we have a recipe. In this case my friend Beth innocently asked about Catholics and St Patrick’s day and how we handled the no meat thing on Fridays during lent. I jokingly said…

Avocado toast is a key ingredient to all millennial brunches. Good for you and your spartan tastes. I want flavor, fat, and calories. Call me crazy. So , I’ve added bacon, onions, tomatoes, and some spice. Oh, and no bread. Did I bury the headline – toast without toast? Sweet potato with a crispy outside…

“Easter time is the time for eggs – the time for eggs is Easter time” was said by a great man. So let’s do an egg. Well, sort of. It’s shaped like an egg. It’s chocolate, plus chocolate, and some more chocolate with a creamy filling. Wrapped in crushed graham crackers. This will be a…

This is a confused meatball. Let’s start with chorizo; that’s Central America, but then we have ricotta and parmesan cheeses, Italian. Then we have the Japanese Panko bread crumbs and the African spice mix. Confused, right? But a soft tasty meatball. The chorizo is from Hidden Creek Farms and the ground beef is from Sierra…

I saw this one in South Florida. Now, there are a lot of ways to go with this dish, but some things are consistent: black beans, rice, and plantains. The options are pork, chicken or fish. I went with the mahi. Pico de guajillo and avocado finish off the dish. Oh, I almost forgot –…