This is a lot of things I like to eat. I love short ribs, I like cheese, I like salsa, I love tacos. I have put all of these things in a convenient egg roll. Now, the cooking liquid is eclectic: gochujan paste, beef stock, tomatoes, onion, ginger, and garlic. There is some heat. Topped…

Cream puffs don’t have to be sweet; savory is an option. Besides, if you can’t have bacon in cream puffs, what’s to point of life anyway? The apple gives a sweet note to the salty bacon, and the onion and garlic bring more flavor to the dish. I went with small bites for the perfect…

Classic French cooking with a mad scientist twist. It normally is an egg encased in some kind of wrapper. The wrapper is normally a crepe. I used two eggs sunny-side-up and some caviar. Some creme fresh and some herbs work towards a perfect bite. If that wasn’t decedent enough, I put a fried soft shell…

This is homage to the lobster boils on the beach of Nantucket. It has all the components of a classic lobster dinner. I used lobster tails, lobster stock, vegetable stock, onions, celery, fennel, potatoes, bacon, smoked sausage, and some seasoning. Now for me a little sherry never hurts seafood, so it comes to the party…

Start with a classic, update it and transform it into a flavor bomb. Bacon wrapped scallops are on a lot of menus but I used beef bacon then pesto with lemon zest to freshen the dish up. So we now have surf and turf all in one bite. I hope you like it. 10 large…