Today was a cold and rainy day, yuck. Since I had no outdoor opportunities, I headed to the kitchen. I used oxtail and beef ribs because that way I get the meatiness of the rib meat (the stuff from the prime rib) which I’ll use for a hash when it falls off the bone, plus…

This is all about two food things I love: mac and cheese and New Orleans. There are layers of flavor in this dish from the holy trinity to garlic, andouille sausage with some tender shrimp. Then we have the cheeses: Vermont cheddar, New York cheddar, Wisconsin cheddar, provolone, Asiago and cream cheese. Now, have your…

I have been spending a lot of time on appetizers lately because of holiday entertaining. People usually think of cream puffs as a dessert, not in a savory application with a cream cheese balsamic filling. Let’s add to that with the addition of some crispy prosciutto. There is a lot of salty here, so let’s…

This “little lobster” is native to warmer waters, mostly around South and Central America. A sweet taste like a cross between lobster and crab. The sweetness shines in a chowder where a mirepoix. bay leaves, and some cayenne seasoning warm you up on a cold day. Now, I get a small 1 1/2 pound Maine…

It is almost the holidays, and there will be parties, luncheons, and the dreaded pot luck. Instead of the seven-layer dip or monkey bread, let’s go more elegant. These little gems are also Keto friendly. Six ingredients, 20 minutes prep, and eight minutes cooking time, so no all day ordeal. The sweetness of the crabmeat…