I haven’t used cookie butter in a while, so why not in a scone? The trick was getting the ratio of cream and cookie butter right. Then the leavening has to be right so it comes out as a scone and not a biscuit. Then the cookie butter frosting – again all about ratios. I…

This steak has only been sold since 2000; I know my dad, the butcher, never brought one home. It sits between the chuck and the brisket, so it does little work. This is one of the most tender cuts just behind the tenderloin and the chuck eye. This is a hot and fast cut. That…

Ruckers Farms presented me with a challenge. They handed me some chicken feet and asked if I knew how to cook them or if I could do a recipe. Challenge accepted. Chicken feet are widely used in Asian cooking. They are savory and packed with flavor; although there’s not a lot of food here, the…

I thought this might be a great dish for holiday party, an hor’s d’oeuvre for a gathering. It has copious amounts of shrimp, garlic, and Parmesan cheese. I hope you like it. 20 – 30 won ton wrappers (I tear a few)8 ounces peeled deveined shrimp4 tablespoons butter, melted 1 tablespoon minced garlic1 bunch green…

I know there was just a chorus of “ewwww, yuck.” Then there were others saying, “interesting.” Finally, the last group of you who just said, “he’s gone round the bend – it was just a matter of when.” If you love chicken livers, you love chicken livers. Just add marinara sauce and lots of cheese…