I had not done state food in a while and did not want to expend too much energy, so that brings me to the state dish of Utah: Jello. Let that sink in – makes me wonder if the state TV show is Leave It to Beaver. Jello 1-2-3 at least brings us up to…

At every diner by the cash register is the dessert rack. On that rack is the coconut cream pie. This is my take on that classic. I hope you like it. 1 shortbread pie crust1 stick butter at room temperature 1 1/2 cups sugar1 cup coconut milk1 cup shredded coconut3 eggs1 teaspoon coconut extract1 teaspoon…

Take a quick trip to the “Big Easy” sit by the pool and enjoy this simple sandwich. 1 pound crawfish tails out of the shell (I got mine at Crosby’s Crabs)1 cup buttermilk1 teaspoon hot sauce3/4 cups all purpose flour3/4 cups rice flour2 tablespoons Old Bay seasoning, divided1 teaspoon garlic powder1 teaspoon paprika1 teaspoon oregano4…

I spent a good deal of time in South Chicago. When you think of Chicago pizza, you normally would think of deep dish pizza. The South siders would argue with you. Thin crust is the pizza of choice there. I also love a BLT while on the South side, so I have combined the two…

Let me start with the fact that this is a pork loin, not a tenderloin; it could also be called country ribs. I took the spice, some mirin for sweetness, mustard, and gochujang for some heat. I hope you like it. 2 pounds pork loin or country ribs2 tablespoons Dijon mustard2 tablespoons Mirin2 gochujang paste…