This is a long recipe and has a lot of elements and many steps, but the taste testers said it was worth it. Sure it was, they didn’t lift a damn finger. The break down is hot honey and smoked pork belly, smoked for 3 hours. Sticky, smokey, and spicy then dipped in guacamole which…

I had this dish in Virginia Beach a couple of weeks ago, and I thought it was good, but I thought I could make some additions to it. My additions were more crab and andouille sausage, Parmesan cheese and of course, since this is from New Orleans, I added the Trinity. The last thing I…

One of my favorite things on God’s earth is fudge, more precisely Mackinac fudge . This topic is relevant because I’m in Virginia Beach, and one of the companies from Mackinac has a store here. This is a great surprise and inspired me to write about the fudge that I grew up on. First, my…

I was at A to Z Butcher shop and they had beef bacon in the meat case so I had to use it. I thought about updating the French dip. So beef bacon, provolone cheese and caramelized onion on a mini baguette. Simple but satisfying. I hope you like it. 1 mini baguette4 slices beef…

This is a story of perseverance by a Greek immigrant in Nova Scotia, Canada. He wanted to open a gyros stand in Nova Scotia and found that nobody in that part of Canada liked what he was selling. First of all, they didn’t like the lamb, and they didn’t like the sauce, and they didn’t…