A few years ago, I made a Pork Tenderloin Marsala for the first time, for the simple reason that I didn’t have any chicken handy. And while Chicken Marsala may be more the common, the wine flavored mushroom sauce goes really well with a perfectly cooked piece of pork tenderloin.
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This Burrata Crostini is a quick and easy recipe that I frequently turn to when I’m hosing a party. Crostini, is just a fancy word for toasted bread. The great thing is, that there are tons of things that taste great on top of good toasted bread! For this recipe we top the crostini with some Burrata cheese, which is a type of mozzerlla that is more creamy and very mild tasting.
Homemade pizza’s have become a favorite of mine. They are easy to make and the diversiy of ingredients you can use, means that you can please just about anyone’s tastes. For this recipe, I show you how to make what I’m calling my “Chunky Tomato Pizza”. It’s a take on a standard margarita pizza, but instead of a smooth tomato sauce, I keep large chunks of diced tomato in the sauce.
Homemade pizza is actually quite easy to make. And once you know the basic techniques (I cheat on the pizza dough), can you swap out toppings really easily. I like matching my pizzas to the time of year, and to what’s fresh and available...that makes seasonal offerings really easy. While great all year long, during the Fall and Winter, one of my favorite toppings is mushrooms. In this recip
Shrimp, aside for being absolutely great in and of themselves, are also a great vehicle to carry other flavors. As such, they are common is just about every major cuisine around the world (at least those near water!), and they are also one of my favorite ingredients. In this recipe video, I show you how to make a Shrimp and Chorizo dish, that I’d call Spanish is style – although I don’t reall
Lately I’ve been into stuffing vegetables. Not sure where the inspiration came from, but it my be rooted in my increasingly climbing age. I know I need to eat more veggies…and I also know that the more interestingly prepared the veggie…the more likely I am to consume said veggie. Unfortunately for me, too often even a nicely cooked carrot, green bean, or piece of broccoli doesn’t get my ful
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
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