This is an idea I’ve been working on for quite a while. The big issue has been the crust; it needed to be able to hold up to the big flavors on top of it and be part of the New Orleans sandwich experience. I found the answer for the crust in my Detroit roots…

My dad in his retirement worked as a butcher at country store called the Trading Post in Atlanta, Michigan (population est 629). The original building burned down a while back, and a smaller store is sitting in its place. My Dad produced a breakfast sausage that people came from miles around to get. They constantly…

Traditional Eastern European holiday dessert. A simple pastry filled with a variety of fruit jellies and jams, and baked to a wonderful golden brown. I added some spice to the dough for more flavor. Happy holidays, I hope you like it. 2 cups flour2 sticks butter6 ounces cream cheese1 teaspoon cinnamon3/4 teaspoon ginger3/4 teaspoon nutmeg1/4…

I have said I hate grits. Well, my taste is evolving I found that I like polenta. The things that make me like it are the add ons: cheese, andouille sausage, shrimp, Cajun spices, and a rich tomato sauce. I hope you like it. 1 cup polenta2 cups water1 cup milk1 cup Parmesan cheese (and…