I love pork tenderloin. I have made them in Asian recipes, but I wanted something new, so I went with a Mexican chocolate version.  You have spicy chili and ginger, herby oregano, rich cocoa, and earthy cinnamon.  I hope you like it. (Now since I used local organic pork, it was low fat and low…

Who doesn’t like a good BLT?  Let’s add crab and make that a great BLT.  When you throw in some peppery arugula and spicy remoulade sauce, you have a great sammish.  I hope you like it. 8 slices sourdough bread, toasted. 8 ounces lump crab meat (I got mine at Crosby’s Crabs) 1 teaspoon Old…

This is my update on the English classic bangers and mash.  You have the banger with its beer and bread flavors. Now the mashed part is where I did it three ways.  I did Parmesan potatoes, sweet potato mash, and an apple parsnip mash.  So sweet and savory with a lot of flavor.  I hope…

Summer memories are the sound of the ice cream truck music and the double dash: first to the change bowl and then to the truck.  Sometimes you may have had to run to the next block to catch the truck, but you would not be denied.  But that’s summer in Royal Oak.  You can now…

“Hand me down my walking cane. Hand me down my hat” is the beginning of the Spinners song “Rubber Band Man,” and improperly cooked chicken gizzards are as tough as rubber bands.  So when Sally at Rainbow Acres Farm challenged me to make them more tender, I failed.  On my second try, I figured out…