Classic dish, classic preparation. Well, I did one thing different: Dijon mustard. Just in time for the holiday parties. A lot of liver flavor with back notes of garlic, onion, and thyme. I hope you like it. 1 pound chicken livers, trimmed well2 cloves garlic 1 small onion, diced 1 bay leaf1/2 teaspoon thyme1/2 teaspoon…

I have done a couple of takes on the iconic “Kentucky Hot Brown.” This one has a burger at its core. Turkey burger base and a potato roll instead of the classic white bread. I didn’t forget the bacon, Mornay sauce, and the tomato slices, and since it is a burger, it has to have…

This starts with Trenery toast from the Upper Peninsula of Michigan with some soft scrambled eggs. Now, I used potato rolls because I had left overs to use, but you can use any white bread. This was another way to extend the life of a staple food; this method would make a loaf of bread…

I was speaking with Susie from Susie Scones and asked her a question. Has she ever done a savory scone? Well, she was intrigued by the thought of having something like that at the Warrenton Farmers Market. I decided not to wait for that day. (Susie will make one that will put me to shame.)…

Traditionally this sandwich is chorizo, potatoes, a guajillo chili dip, onions, and a salty cheese on a crusty roll. That is a great combination. Of course I made some changes. Why not use steak instead of the sausage? So I got a hanging tender steak from A to Z Butcher Shop in Stafford and put…