The idea came from one of my favorite TV chefs, Antonia Lafaso. She did fried calamari with a squid ink batter. I just used squid ink pasta with pan fried squid. The other key components are lemon, capers, sun dried tomatoes, white wine, and a lot of garlic. The use of rice flour keeps the…

Southern grandmas make the best biscuits. My favorite breakfast of all time is biscuits and gravy. When I was at the the Warrenton Farmers Market, I saw an ingredient that took me to my days traveling the South eating biscuits and gravy. That ingredient is lard; ancient man used this in the 1950s. Then, they…

This is a fun little recipe that is at the right time for the county fair season. The deep fried type are very popular this time of year. We will pretend these are healthier because they are air fried. They are still Oreos people, not broccoli. I hope you like it. 1 1/2 cup flour1/4…

Let me start with the notion that blue fish is too oily and fishy tasting. True and true, but not if you enhance the flavor and minimize the fishy. Soaking in milk takes away some of the fish taste and lemon, capers and hot sauce will make the oily just background noise. The bread crumbs…

Followers of this blog know I love the Michigan staple “bumpy cake.” It’s one of my favorite desserts, at least top 5. It has three distinct layers: a dark moist chocolate cake, ribbons of buttercream, and topped with a rich fudge sauce. So why not mimic the flavors in a cookie? Challenge accepted. A dark…