I have done a couple of takes on the iconic “Kentucky Hot Brown.” This one has a burger at its core. Turkey burger base and a potato roll instead of the classic white bread. I didn’t forget the bacon, Mornay sauce, and the tomato slices, and since it is a burger, it has to have…

This starts with Trenery toast from the Upper Peninsula of Michigan with some soft scrambled eggs. Now, I used potato rolls because I had left overs to use, but you can use any white bread. This was another way to extend the life of a staple food; this method would make a loaf of bread…

I was speaking with Susie from Susie Scones and asked her a question. Has she ever done a savory scone? Well, she was intrigued by the thought of having something like that at the Warrenton Farmers Market. I decided not to wait for that day. (Susie will make one that will put me to shame.)…

Traditionally this sandwich is chorizo, potatoes, a guajillo chili dip, onions, and a salty cheese on a crusty roll. That is a great combination. Of course I made some changes. Why not use steak instead of the sausage? So I got a hanging tender steak from A to Z Butcher Shop in Stafford and put…

Sometimes a mad scientist is playful and whimsical. Plug in the maniacal laugh. I used package cookie mix to save time, but everyone who looked at these said, “That looks like candy corn!” (8 person test). So I have to add some flavor. In the orange layer, I add Grand Marnier and orange zest, and…