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Sliders

In this recipe video, I show you how to make sliders. Not sure why these are not more popular as an alternative to regular burgers. Not sure I've ever had them at a party anywhere....Continue Reading...

Caramelized Onion Gruyere Burger

In this recipe video, I show you how to cook one of my favorite hamburgers. Of course, my favorite burger, has to actually be a cheeseburger, and for this one, I use Gruyere. It's a great melting cheese and has a very nutty, rich taste and texture. But we don't stop there.Continue Reading...
In this recipe video, I combine two of my favorite flavors, Mushrooms and Tarragon, with some simply roasted bone-in chicken breasts. When I have the time, I love cooking chicken on the bone like this, as it tends to say a bit juicier, and the bone protects the meat from overcooking.Continue Reading...

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    Fried Chicken Sandwich

    The past several years has seen the explosion of the fried chicken sandwich.  It’s become a stable on fast food menu…restaurants like Chick-Fil-A built a whole business around it. And even fine dining restaurants are putting up some insanely creative fried chicken sandwiches with sauces and flavors from all over the world.

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  2. 2

    Sliders

    While conventional wisdom is that bigger is always better, I've found that is decidedly not the case when it comes to burgers.  A few years ago, after having some damn tasty sliders out at a local bar, I decided to give them a try at home.  And while, I do still make big, huge, manly half pound burgers occasionally, I've really gotten into these tiny little versions.

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  3. 3

    Caramelized Onion Gruyere Burger

    Burgers are a favorite of mine because there are literally thousands of different versions you can easily make at home.  Here is a Caramelized Onion and Gruyere Cheese Hamburger that is a pretty frequent player is my burger rotation.  The onions are cooked until tender and golden brown and give off a sweetness that nothing like raw onion.

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  4. 4

    Roast Chicken With Mushrooms and Tarragon

    While I love my “goto” friend the boneless skinless chicken breast, sometimes I just need to go caveman, and tear some meat off the bone.  And while I love whole roasted chickens, there is an in between step we shouldn’t gloss over.  Here I show you a recipe for Roasted Chicken Breast (the bone in, skin on) in a tarragon and mushroom sauce.  Roasting a chicken breast like this has the advantage

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  5. 5

    Burger and Fries

    I love a good burger.  Unfortunately, it’s tough to label a single way or method as “the best” way to make a burger.  And I’m not going to claim my burger is The one and only best.  I will however, claim that my burger is a damn good one.  I’m going to cook my burger in a sauté pan, on the stove top, but frankly the exact same techniques would apply for the grill; which I love to u

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    Pulled Pork Sandwiches

    A pulled pork sandwich is a thing of simple beauty.  First, you’re off to a great start, by using pork, one of the all time greatest things ever.  Slow roasted in the oven at barely 200 degrees, with a sweet & spicy rub, the meat gets super tender, and stays deliciously moist.  Second, (at least in my version) you’ve got coleslaw that adds a crunchy texture, and a tangy flavor.  Finally, th

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    Pulled Pork

    Pulled pork is kinda a labor of love.  I throw the kinda in there, because while it does take a long time to make…it’s not hard and most of that time, it’s just quietly doing its thing in the oven – rather than “active” cooking.  Now, I don’t use a smoker, and I know based on that statement alone some of you have already left.

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    Cuban Sandwich

    The sandwich maybe one of the most under-rated meals in existence.  There are endless combinations of flavors, ingredients, condiments, garnishes…and what else goes so naturally well with a tiny bag of potato chips.  The perfect sandwich has the right combination of flavors...and...the right balance of bread (good bread), meat, cheese, garnish and condimen

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    Guacamole

    Ah…sweet delicious Guacamole.  Nice and creamy.  Tangy and a bit sweet.  And pretty damn versatile as well.  I’ve got to admit that I don’t make guacamole as often as I should, but when I do, I always love it.  It in addition to use as a straight dip, you use it as a spread on sandwiches, and on too many Mexican and Southwest dishes to count.  You can also add in ingredients to change it up and

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