I had gotten some pork side meat (which is like the belly, just not as fatty) from Hayfield Farms and was hosting a brunch. So how to cook it?How about candied pork belly slow cooked in the oven? Let’s let the pork get happy with some brown sugar, thyme, salt, black pepper, and cloves for…

This is my take on a Korean classic. Pork, kimchi, and gochujang are key players, and the toasted bun brings texture. Bacon is not traditional, but I’m a rebel. The mayo cools everything down, and the Asian seasoning ties everything together. I used pork from Happy Family Ranch, bacon from Hayfield Farms, Asian seasoning from…

Holiday pot lucks can be a problem. You don’t have a lot of time, money or energy. What to make? The same old dish? Nah, let’s do something tasty, easy, and memorable. This is a an Americanized Crab Rangoon – 7 ingredients, 45 minutes, done and done. I used crab claw meat to reduce the…

Every couple of years I add something new to the Thanksgiving meal. Sometimes it’s just because and sometimes it’s for a specific person at the table. This one is for my younger daughter who is a vegetarian. I alway do a traditional stuffing and a chorizo cornbread stuffing (both on the blog). This year mushrooms…

This recipe started out as Mexican pumpkin brittle and then ended up as cookies – funny how that happens with my cooking. We have double chocolate, pumpkin seeds, cayenne, and cinnamon. I added cornstarch for a softer cookie. Now, the first batch had a 1/2 teaspoon of cayenne, but that was a lot; you can…