Everyone has had a crab Rangoon at the local Chinese restaurant. I decided to make it into a lasagna. There are elements of the classic the imitation crab meat, the sweet chili sauce, the egg roll wrapper then we swerve I added crab relish cream cheese and coconut aminos to replace the soy. I did…

Here are some great flavors of the North country. Start with smoked whitefish, sharp Pinconning cheese, crème fresh, heirloom tomatoes and lots of fresh herbs. This is a perfect way to start your day while watching a ferry take off from the dock heading to Mackinac Island. I hope you like it. 2 beaten eggs1…

Summer is almost over and I am doing some brisket burnt ends. I’m going old school kettle grill with lots of hickory smoke and cooking only the point. I’m also going hot and fast at 325. The rub is Montreal steak seasoning with some canola oil. Then gave it heavy smoke for 3 hours. I…

No it’s not really pastrami but it tastes like a fishy version. I used the fatty salmon belly and all the steps to make pastrami to make a delicious lunch meat. Kosher salt, brown sugar, cloves, peppercorns cardamom, and allspice. The salmon rests in n the spices overnight and is then smoked low for an…

Saturday was a good day at the Warrenton Farmers Market. I was able to find golden oyster mushrooms from Waterford Run Forge; garlic chives and wood nettles from Happy Vibes Farm and crab meat from Logan’s 24/7 Seafood all in a risotto. Creamy, crabby, mushrooms and herbs. I hope you like it. 1 stick butter4…