Simple ingredients treated with respect. I did this as an appetizer for Easter, and it went over well. I know you might think that smoking smoked sausage would make the flavor too intense, but with the jalapeño and BBQ sauce it works perfectly. I hope you like it. 1 pound smoked sausage1 jalapeño sliced in…

I have done cioppino before on this blog but never like this. My original take was pure San Francisco traditional. Today, we go to Southeast Asia and Thailand so no tomato and oregano; we use ginger, coconut milk, peppers, and heavy garlic and green onion. Thanks to Crosby’s Crabs for hooking me up with the…

This recipe is great for brunch but will be a hit anytime. I know some of you are wondering about the vinegar, but you will just have to trust me; it makes the mixture almost a hollandaise flavor. The heat will break up the richness. I hope you like. 10 hard boiled eggs1/4 cup Mayo2…

I saw this on Guy’s Triple D, so I had to give it a whirl. Well, I saw the fries part, but I did the poutine part on my own. Crispy egg plant fries, cheese curds, and some slow-cooked short ribs with gravy. I hit it with some Poppi’s Chili seasoning at the end for…

At the Manassas Farmers Market, my mushroom person Virginie from The Fruitful Forest (check her booth out- she has some cool stuff) has the first spring ramps and some Oyster mushrooms. So, grab a steak from the freezer to serve on top and sauté in some brown butter, garlic and a hit of lemon, and…