Apple Salted Caramel Cookies

I’m late with this cookie – it’s really a fall cookie. I almost put candy corn on it, but you can only eat candy corn in the fall months. I replaced half of the butter with apple sauce, so it’s full of apple flavor. That is why it’s a “fluffy” cookie with a salted caramel…

Not Nonna’s Stuffed Olives

My wife’s grandmother from Italy would make some traditional stuffed olives; they were very good. Though Grandma passed many years ago, my wife’s family still speak of them reverently, and the legend of them grew. After the passing of her aunt, all the cousins spoke about the all-day process it took to make them. Some…

Green Goddess Crab Crostini

I saw this one on Food TV, but I don’t have all the ingredients available to me, so I improvised. (Shocked you are to find gambling in the casino -those who know me get it). Rich and decedent, savory and salty. A great appetizer for a Super Bowl party. I hope you like it. 1…

MiniBar

This is a Jose’ Andres restaurant in Washington DC and one of most memorable dinning experience I have had. Eighteen fantastic small plates participate in gastronomic science, amazing technique, and mind blowing flavor combinations all provided with exemplary service. Art meets food and combines showmanship. I will rundown some of what I felt were the…

Sorta Irish Poutine

Why sorta Irish poutine? Whiskey, lamb, and potatoes of course. What is more Irish than that?Classic cheese curds come to the party along with mint and basil. Some chicken stock and we have a hearty party food or dinner. The whiskey brings out the lamb, and who doesn’t like cheese fries? I hope you like…