Brown Sugar Maple Bourbon Pork Belly Burnt Ends

Taking the best cut of pork and making burnt ends

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Smoked Bacon Wrapped Beer Brats

Around here bratwurst are a quick and simple goto for lunch or dinner. In fact we have had them so often I was trying to come up with something a little different and one day going through my Instagram I saw a post from one of the people I follow, unfortunately I can’t remember who…

Air Fried Buffalo Wings

Time for a classic with a modern twist. Who doesn’t love classic Buffalo Wings? Buffalo wings were created Teressa Bellissimo on March 4th 1964 at the now world famous Anchor Bar in Buffalo New York. Buffalo wings are typically unbreaded wings deep fried and tossed in a cream sauce of butter and hot sauce. I…

Waffle Pizza

I like most of us am i huge pizza lover. I love New York style, Chicago style deep dish, grilled pizza and of course classic food fired Neapolitan style. I was trying to come up with a different twist on pizza and happened to be watching a re-run of The Kitchen on Food Network and…

Simple Meat Sauce

Growing up in the 1970’s meat sauce on spaghetti was common place. I can remember having it at all of my friends houses when I was invited for dinner. Now I am referring to what I call American meat sauce because it is vastly different from Bolognese. Bolognese is a meat base sauce with little…

Philly Cheesesteak

For much of my life I have been near the Philadelphia area. I was born about 30 minutes west of Philly, when I was very young my family had moved to western Pennsylvania but my grandparents still lived around the Philly area. In high school I lived in Wilmington Delaware (again about 30 minutes from…

David Venable’s Comfort Food Shortcuts Salisbury Steak

A few weeks ago I finally received my copy of the newest cookbook from QVC’s resident foodie David Venable, Comfort Food Shortcuts. I don’t know about you but when I get a new cookbook I first flip through it to see the photos and some of the recipe names, then I actually read it cover…

FRENCH FRIED CHICKEN, CHICKEN PAILLARD

This is a recipe that is my take on one I found from Iron Chef Geoffrey Zakarian, Chicken Paillard or as we call it French Fried Chicken. Paillard is an older french term referring to a quick-cooking, thinly sliced or pounded piece of meat similar to German Schnitzel. I like to use skin on chicken…

Oven Fries

It is no surprise that we love fried potatoes in our house. We are trying to cut down on the deep-frying, hence the use of our air fryer. So I wanted to come up with a way we could have fries that would be equally good in the air fryer or the oven. I was…