I’m doing a new twist on a classic the New Orleans dessert Bananas Foster. Bananas, rum, caramel all in a muffin. I added some dehydrated bananas for some texture and pecans well because I wanted to. I left out nuts because of the audience I was cooking for. I hope you like it. 1 day…

Johnathan Waxman is a OG American chef. Some say he is the father of California Cuisine using French techniques on local ingredients. This potato recipe in his creation but the use of the air fryer is my touch. Baby potatoes and fresh herbs are twice cooked until crispy then drown in butter and Parmesan cheese….

I was at the Long Family Market in Stafford and got some fresh veggies from C & A produce. I got the making of a green tomato salsa. Green tomatoes, dandelion greens, jalapeños and red bell peppers. To those I added some honey, salt pepper, lime juice and avocado. The slight bitterness of the dandelion…

When I live in Chicago I had my first Chicago beef sandwich watching “Da Bears”. I found out the passion for both the football team and the Chicago beef sandwich. It is simply roasted beef in an au jus which is not gravy on a sturdy bun topped with spicy giardenair. There are two simple…

Everyone has had a crab Rangoon at the local Chinese restaurant. I decided to make it into a lasagna. There are elements of the classic the imitation crab meat, the sweet chili sauce, the egg roll wrapper then we swerve I added crab relish cream cheese and coconut aminos to replace the soy. I did…