The Super Bowl is only a few weeks away, so I always try to come up with something different yet familiar. This year’s entrant is the Philly cheesesteak egg roll. Seasoned beef, onions, peppers, and a cheese sauce to dip. The reason for the cheese sauce instead of just cheese is that the cheese gets…
Wild Boar Cassoulet
This an old English recipe which I made, well, a lot of changes to. Very hearty and warming because I used wild boar and more aggressive spicing. I also added some herbs. The mashed potatoes and “gravy” are still the same along with the baguette. So it’s an upgraded baggers and mash. I hope you…
Frozen vs Fresh Seafood
I get asked questions about food at the farmers markets almost every week. What cuts should I buy? Is that a good price (which I never answer)? How do I cook that? Is frozen as good as fresh? That is the question I will address in this article. More specifically, on seafood. The answer is…
Home Town Hot Fudge Sauce
The greatest man in Michigan history in Fred Saunders Schmidt, the inventor of hot fudge and the immortal bumpy cake. Here is my take on his classic hot fudge sauce. I added more chocolate flavor, salt for contrast, with chocolate vodka for more intense flavor. I hope you like it. Now, that is how this…
Pizza Benedict
How many of us have had left over pizza for breakfast? Some of us have even made a breakfast pizza with eggs, bacon, and sausage. Well, I have tried to elevate that leftover into a brunch dish. English muffin, pizza sauce, pepperoni, mozzarella cheese, runny poached egg, hollandaise sauce topped with Italian herbs and Parmesan…
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