This got all confused, but it tasted great. I was trying to update Chicken Cordon Bleu and when I got done, it had nothing to do with Cordon Bleu. My first change was to ditch the chicken for rainbow trout. Then I upgraded the ham for smoky bacon which is always an improvement. Then I…

This dish reminds me of my days living in Tampa and the bounty of seafood I used to get. Conch when in season was easy to get and now can only get it when it’s available at my local mega market. I air fried it with another Florida treat fried plantains. Topped with some black…

It’s the holidays and eggnog is everywhere. I decided to use it in one of my favorite desserts crème brûlée. I replaced the milk with the eggnog and the vanilla with rum. Now this is a major departure from tradition I found a candy cane and brûlée that on top of the dish to get…

I am a salmon lover. Today I took deeply cold weather ingredients and used them to elevate the salmon but allow the real flavor to shine though. I started with brown butter added some maple syrup with some bourbon for a smoky taste. The freshness is from the ginger, garlic and shallots. I deviated from…

This was a memorable Christmas dinner. My instructions, my Son-in-Laws execution. I have never cooked an elk roast before and everyone gave it a thumbs up. A to Z meats had a 8 bone rib roast. I kept it simple with spices just Montreal steak seasoning. Then put in the smoker until the internal temp…