The greatest man in Michigan history in Fred Saunders Schmidt, the inventor of hot fudge and the immortal bumpy cake. Here is my take on his classic hot fudge sauce. I added more chocolate flavor, salt for contrast, with chocolate vodka for more intense flavor. I hope you like it. Now, that is how this…

How many of us have had left over pizza for breakfast? Some of us have even made a breakfast pizza with eggs, bacon, and sausage. Well, I have tried to elevate that leftover into a brunch dish. English muffin, pizza sauce, pepperoni, mozzarella cheese, runny poached egg, hollandaise sauce topped with Italian herbs and Parmesan…

It’s the new year, and I should eat healthier, more fish. I had some salmon in the freezer, thawed it out, cooked it slightly, and made a meat loaf. Now, my word of advice: no canned salmon and no sockeye salmon, neither has enough fat for the dish to work. The Romano cheese replaces the…

The classic Korean dish is sweet, spicy, tangy, with tons of vegetables. At its core, it’s a rice dish. I made it crispy in a cast iron skillet. Then we have the ribeye steak with the goghujang paste and the garlic. I hope you like it. 2 cups rice1 cup coconut milk2 cups water1 teaspoon…

Chicken hearts are not on the menu in a lot of restaurants. Could be because most folks only use them in stocks or give them to the dogs. Let me say if properly treated, they can be tasty little morsels. Three simple rules: 1) Don’t over cook, 2) Don’t undercook, 3) Season aggressively. The last…