This is a story of perseverance by a Greek immigrant in Nova Scotia, Canada. He wanted to open a gyros stand in Nova Scotia and found that nobody in that part of Canada liked what he was selling. First of all, they didn’t like the lamb, and they didn’t like the sauce, and they didn’t…

This is a New Orleans classic. I had this at a small cafe’ outside of the French Quarter about 25 years ago. Tender beef in a rich, spicy tomato sauce. It has all of the great Cajun spices and flavors and some heat from the creole seasoning. This on top of creamy polenta which is…

This is a follow on recipe from a couple of weeks ago using a cake mix as a starter. I was feeling springy so strawberry’s came to mind. Now I said quick and if you have strawberry extract you are in luck if not, you can make some at home with the recipe below I…

This Is my nod to St. Patrick’s Day and the dishes of Ireland. Potatoes O’Brien contains potatoes, red peppers, green peppers, which aren’t from Ireland at all. They all came from the New World. The most Irish thing in this dish is the cheese and that’s not part of the original dish that’s just something…

This dish is unique because it only has three components that are always the same only two with me. Cream, clam juice and Old Bay always are in the dish. Now the rest is dependent on what the fisherman caught that day. Now they catch haddock almost every day but they don’t have that near…