Rolled Oysters were created by Italian bar owners in the 1800’s and free with any beer or whiskey. Better than the stale nuts you get today!
Scallops in lemon butter sauce is how to showcase the delicate flavor of this shellfish treat. It’s fast, it’s easy and it’s perfect!
Buttered Venezuelan Cachapas make a great breakfast, but with cheese and ham, chicharrone, or carne mechada make a fabulous lunch or dinner!
Prime rib stroganoff is a perfect way to enjoy leftover roast. It’s also delicious enrobed in sauce from scratch with any fine cut of beef!
Chicken with rice and red miso remoulade is savory and sweet with soft rice but crisp sprouts and crunchy peanuts. A fabulous meal in a bowl!
Tender Gnocchi in Ricotta Cream Sauce is creamy, cheesy Italian goodness. A few shaven slices of black winter truffle make it next level.
Grandma’s touch turned things to gold, but these stuffed bell peppers with two kinds of sausage and beef turn it into GOOD!
Meatloaf belongs in the repertoire of any cook. If you’re going to make one, why not make the absolute best? Here it is. Meatloaf – The Recipe
Seared spicy tuna sounds almost as good as it tastes! Cook this how you like it from rare to medium on the inside. It’s great either way.
Goat Cheese Dumplings have Russian roots. Tvorog cheese is only available in Baltic states, so we used an Arkansas filling!
Voodoo Pasta gets it’s sinister name from the black linguine, cajun spices and because it’s sinfuly good. Have fun and make it to your personal taste!