Had a miscommunication with my Amish butcher recently. Bought a whole hog and told him I wanted the hams split instead of whole this time. A whole ham is just a lot of meat even for a large group. I was thinking split in half but he cut the hams into slabs, uncured and not […]
Smoked salmon is easy to make if you know how to approach it. The key is to brine the salmon and then let it completely dry before putting it on the smoker. The drying process forms something called a pellicle on the surface of the fish. The second secret is to smoke it at a […]
A Greek spin on the English classic made with the warm spices of Greek Moussaka. This is an easy and delicious comfort food that is sure to please. Absolutely one of my favorite creations. I’m sure others have done it but I dreamed it up last night and we loved it
I haven’t posted much recently but this was so good I had to put it on the blog.
Thanks to my friend, Youngduk Kim, for this recipe.
This is a dish my father made frequently during the holidays. The fish should be very fresh but frozen is also acceptable if you don’t have a local fresh fish market. The broth is very delicate and bright, the fish is very healthy. Fish Fumet recipe
Shrimp and grits is a classic southern dish that you just can’t get enough of. The savory flavors of the sauce go perfectly with the cheesy grits. Andouille or another smoked sausage is a nice optional addition.
This classic Greek entrée takes some time to prepare but it is well worth the effort. The warm spices, ground lamb, and creamy béchamel sauce make it the perfect comfort food.
A quick, easy, keto-friendly meal on one pan. Essence of Emeril