It’s the new year, and I should eat healthier, more fish. I had some salmon in the freezer, thawed it out, cooked it slightly, and made a meat loaf. Now, my word of advice: no canned salmon and no sockeye salmon, neither has enough fat for the dish to work. The Romano cheese replaces the…

The classic Korean dish is sweet, spicy, tangy, with tons of vegetables. At its core, it’s a rice dish. I made it crispy in a cast iron skillet. Then we have the ribeye steak with the goghujang paste and the garlic. I hope you like it. 2 cups rice1 cup coconut milk2 cups water1 teaspoon…

Chicken hearts are not on the menu in a lot of restaurants. Could be because most folks only use them in stocks or give them to the dogs. Let me say if properly treated, they can be tasty little morsels. Three simple rules: 1) Don’t over cook, 2) Don’t undercook, 3) Season aggressively. The last…

I gave a version of this to my brother for Christmas Eve, and he said it was the star of the meal. So I am doing version 2.0 for New Year’s Eve. Now, there is a French technique here using boiling water and slowly adding butter until an emulsion is done. There is a name…

Need something quick for New Year’s Eve? You may want to give this a look. It’s quick, it’s simple, and it’s tasty. I hope you like it. 8 ounces cream cheese (softened)6 tablespoons sugar1 teaspoon vanilla1 teaspoon elderflower syrup (Erin’s Elderberries)8 ounces cool whip24 mini phyllo dough shells6 ounces elderberry jelly (Erin’s Elderberries) Preheat oven…