I have discussed the five tastes we all can have when eating and drinking (sweet, salty, bitter, umami, and sour). I think I have touched on all of those with this slider and some spice to boot. The sweet comes from the pear, salty from, well, salting the burger, bitter from the arugula, umami from…

This is a new take on a classic sandwich. I was working on this before the Derby but never got it quite right, then the Heavens opened, and I had the right idea. Instead of the classic Mornay sauce, I just went with Alfredo, and it works beautifully. One word of caution is that you…

One of the most famous BBQ items in Kentucky is mutton. The most famous item in Kentucky is bourbon, so lamb and bourbon. I added some peaches, thyme, brown sugar, and sun dried tomatoes to balance off the flavors. I hope you like it. 4 3/4 inch thick lamb steaks1/2 cup brown sugar1/2 teaspoon salt1/2…

Hers is a fusion recipe that I did for the Haymarket Farmers Market. It’s like a meatball in a crispy blanket. With a great marinara sauce, you can be the hit of the farmers market. I hope you like it. 1/2 pound Italian sausage from Wards Farm1/4 cup Parmesan cheese1 teaspoon Italian herbs25 wonton wrappers1…

I haven’t used my German tastebuds in a while, so this is from my dad’s side of my food family. Now, my mash up on this one is the addition of beef heart. So, kinda like a steak and kidney pie without the crust and no kidneys, so not really. There is the sour taste…