This recipe is an update on something I did about four years ago. I changed how I cook the pasta this time; I used the creole seasoning in the pasta water. This gave the pasta more flavor. I used lagostino lobster meat to save time, and I did a crunchy topping to finish it off….

This is a long recipe and has a lot of elements and many steps, but the taste testers said it was worth it. Sure it was, they didn’t lift a damn finger. The break down is hot honey and smoked pork belly, smoked for 3 hours. Sticky, smokey, and spicy then dipped in guacamole which…

I had this dish in Virginia Beach a couple of weeks ago, and I thought it was good, but I thought I could make some additions to it. My additions were more crab and andouille sausage, Parmesan cheese and of course, since this is from New Orleans, I added the Trinity. The last thing I…

One of my favorite things on God’s earth is fudge, more precisely Mackinac fudge . This topic is relevant because I’m in Virginia Beach, and one of the companies from Mackinac has a store here. This is a great surprise and inspired me to write about the fudge that I grew up on. First, my…

I was at A to Z Butcher shop and they had beef bacon in the meat case so I had to use it. I thought about updating the French dip. So beef bacon, provolone cheese and caramelized onion on a mini baguette. Simple but satisfying. I hope you like it. 1 mini baguette4 slices beef…