Culinary

Quick Links: Appetizers, Breakfast, Cheeses, Miscellaneous, Rubs, Sauces, Sides, Soups

Entree‘s : American, French, Italian, Latin, Asian, International, Keto

Baking Links: Breads, Desserts, Cookies

This blog contains cuisine and baking recipes I have enjoyed exploring. If you try one, let me know what you think, including how well I explained the process and how much you enjoyed eating the dish. My goal is to present recipes in a way that makes them so simple and easy to follow that even an engineer could impress people they harbor chef-like talent. The style I use to present recipes is one geared toward guys, who are process driven. There are not a lot pictures or extra fluff, just clear step by step instructions.

While I present many gourmet recipes from an array of cultures, I tend toward ones guys would enjoy, like how to cook a pheasant, smoke a turkey, make walleye stew, cure meat, or process deer and elk meat for sausage. I also strive to appeal to urban men who are health conscience with recipes like gravlox (cured salmon) and granola.

My recipes start from scratch using fresh ingredients. I avoid processed foods or ingredients containing GMOs and other the harmful chemicals all package/processed foods contain. I am not advocating organic, although that is always an option I strive rather, to steer you away from the harmful hormones and chemicals found in the shelf foods people eat – which by the way have more to do with your expanding waistline than snacking on chocolates.

Note for Printing: If you decide to print a recipe, you will notice the logo image pops up eating up valuable real estate on your page. The printing app I use allows you to just click on the image and it goes away. You can do the same for text too. I strive to format my recipes to print on one page but that’s not always possible.

Here are some general tables and tips you may find useful, let me know how to add to the lists.

• Conversion Tables – Unit conversion and baking tips
• Nutrition Tables – Helpful when counting calories or doing Keto
• Preparation Tips – Advice on preparing and using common ingredients
• Kitchen Tips – Things to help make working in the kitchen more enjoyable
• Detox Tonics – Fruit and Plant tonic for detoxing and weight loss

Cuisine

Appetizers

• Anchovy Crostini – with fresh herbal ricotta cheese
• Avocado Hummus – great spread or dip
• Baked Artichoke Spread – serve warm
• Bruschetta – Tomato, basil, and garlic served on bread/crackers
• Chicken Salad – Quick and simple use of left overs
• Dilled Shrimp, Mango, and Cucumber Salad – Severed on a lettuce leaf
• Frisee aux Lardons – bacon and endive salad with poached egg
• Greek Salad – with freshly made dressing
• Pineapple Pecan Cheese Ball – Cream Cheese base
• Pineapple Kielbasa Bites – served on toothpicks
• Mango Cheese Spread – serve chilled
• Oriental Butter – spicy butter to go with bread or crackers
• Red Wine Vinaigrette – with garlic confit
• Salmon spread – quick easy use for left over salmon
• Spanakopita – Greek spinach pie in phyllo crust

American Entree’s

• Baked Walleye on Breaded Spinach & Cheese Bed – good for any white fish
• Bourbon Marinaded Chicken – Works for pork and shrimp as well
• Cheesy Shrimp & Grits – with bacon
• Chicken Pot Pie – From scratch
• Cured Ham – Four versions
• Flat Iron Steak – with charred scallion sauce
• Gravlox – Sugar and salt cured salmon with citrus zest
• Grilled Salmon – with a spice rub
• Hawaiian Pork Chops – Sweet and sour
• One Day Ham – from pork shoulder
• Oven Baked Pork Ribs – with a simple dry rub
• Pheasant in cream sauce – can substitute chicken
• Meatloaf with Brown Sugar Glaze – uses ketchup
• Red Beans & Rice – Cajun style old school
• Roasted Chicken – Soaked in a honey brine
• Salmon Patties with Lemon Sauce – moist with mayonnaise
• Smoked Brisket – a long but fulfilling adventure
• Smoked Turkey/Chicken – using spatchcock method
• Southern Shrimp & Grits – Don’t embarrass yourself w/ instant grits
• Southwest Smoked Turkey – good for any fowl
• Southwest Tatar Tot Casserole – A spicy flare on a bachelor staple
• Tatar Tot Casserole – Solid comfort food that’s quick and easy

French Entree’s

• Apricot Almond Roasted Chicken Breast – sweet and savory
• Beef Bourguignon – In a Wine/Port reduction: expensive, time consuming, but worth it
• Beef Wellington – Individual serving with mushroom sauce
• Flank Steak with Charred Scallion Sauce – amazing taste
• Chicken Cordon Bleu – with creamy Dijon sauce
• Chicken Sous Vide – Thighs with au jus for sauce
• Chicken Stuffed with Feta and Spinach – rolled breast
• Seared Steak Pieces in Garlic Butter Sauce – keto friendly
• Spinach Quiche – traditional quiche with flaky crust
• Tuna Casserole – Roux based with mirepoix

Italian Entree’s

• Pasta – general recipe for fresh homemade pasta
• Antipasto Salad – refreshing salad with tangy taste
• Alfredo Sauce – simple sauce for pasta dishes made from scratch
• Baloney Americano – Fettuccine Bolognese with fried baloney
• Cacio e Pepe – Roman version of Mac & Cheese
• Chicken Caccitori – My Dad’s old school recipe
• Chicken Piccata – Sautéed chicken with a lemon-caper sauce
• Feta Pasta with Sausage – My version of viral TikTok dish
• Garlic Bread – a cheesy version with fresh herbs and mayo
• Italian red sauce – from scratch with fresh ingredients
• Lasagna with Alfredo sauce – White sauce lasagna with spinach
• Lasagna with red sauce – Traditional recipe with fresh ingredients
• Orzo pasta in cream sauce – Mushrooms and Spinach
• Risotto Alle Vongole – using fresh or canned clams
• Saffron Risotto – using Porcini mushrooms
• Spinach Pasta – using fresh or frozen spinach

Asian Entree’s

• Korean Bulgogi – sliced beef slow cooked
• Korean Beef – shredded roast
• Korean Chicken – Spicy BBQ from from Chef Pearl
• Fried Rice – with bacon and red bell pepper
• Pineapple Korean Chicken – Spicy and sweet
• Steamed Fish – Cantonese style – by Chef Joko Winarto
• Stir Fry Beef – With techniques for tenderizing and marinating
• Stir Fry Broccoli and Cauliflower – with cashews

Latin Entree’s

• Birria Quesa Tacos – braised beef in a consume
• Cuban Mojo – Citrus chicken made in a slow cooker
• Cubano Sandwich – with mustard Aioli and spicy pork rub
• Empanadas – Meat filled. See pastry version below
• Mole Sauce – spicy chocolate sauce to serve with meat
• Paella – Classic Spanish dish with chicken, sausage, shrimp and rice
• Picadillo – A Cuban style version
• Sazon – an easy to make seasoning used in Latin cuisine
• Shredded Chicken Mole – Chocolate chili sauce
• Sopaipillas – New Mexican style fried bread that can be stuffed
• Shrimp Tacos – with a lime-cilantro sauce
• Spicy sautéed shrimp – with cilantro-lime sauce
• Street Tacos – Simple taco unlike what you’re used to
• Taco Meatloaf – A Southwest spin on a Midwest classic
• Tamales – Red Chili – New Mexico style
• Tamales – Green Chili – A uniquely New Mexico style made with Tomatillos

International Entree’s

• Eastern European
  • Galushki – Ukrainian dumplings fried with onion & mushrooms
  • Souvlaki – A Greek kabob marinated 5 days
• East Indian
  • Chicken Curry – with basmati rice
  • Curry Chicken with Cauliflower – made in a slow cooker
  • Curry Powder – always best when you make it yourself
  • Creamed Spinach – Flavorful side or serve over rice
  • Garam Masala – East Indian spice for cuisine
  • Naan – East Indian flat bread
  • Saffron rice – sauteed using basmati rice
  • Saag Paneer – East Indian cheese and spinach dish
• European
  • Beef Wellington – Traditional British dish
  • Individual Beef Wellington – An affordable but elegant version
• Middle Eastern
  • Crispy Couscous – with onion, peppers, and squash
  • Tabouli – fresh Mediterranean salad
  • Toasted Pistachio Couscous – nice alternative to a classic side

Keto Friendly Entree’s

• Alfredo with Bacon – guilt free indulgence
• Bacon Wrapped Meatloaf – using Almond flour and Parmesan
• Broiled Salmon – Fillets with a spicy rub
• Brussels Sprouts with Bacon – Flavorful side or salad base
• Cheese Steak Stuffed Peppers – Sirloin with bell peppers, mushrooms, & onion
• Cheesy Bacon Butternut Squash – a loose casserole
• Chicken Quesadillas – using cheese for a tortilla
• Lamb Meatballs with Mint Sauce – Keto friendly
• Tuscan Butter Shrimp – in heavy cream sauce

Miscellaneous Man Stuff

• Breakfast Sausage – Using elk, deer, and/or pork
• Croutons – Impress with freshly made croutons
• Elk Sausage with peppers, onions, and potatoes – hearty cowboy cooking
• Kielbasa – Polish sausage using elk, deer, and/or pork
• Omelet – the trick is using heavy cream at low heat
• Pineapple Jerky – a sweet and tangy version
• Poutine – Beef gravy, curds, and fired potatoes – Canadian
• Smoked Bacon – Real men be making their bacon
• Traditional Jerky – Savory

Cheese

• Mascarpone Cheese – Made using heavy cream
• Mozzarella Cheese – Easy homemade version
• Paneer – East Indian cheese made from whole milk
• Ricotta – Crumbly cheese from whole milk
• Soft White Cheese – Aged or unaged

Marinades and Rubs

• Bourbon Marinade – For chicken, pork, or shrimp
• Memphis Dry Rub – spicy
• Pork Rib Rub – for oven baked, grilled, or smoked ribs
• Pork Roast Rub – for both roasting and smoking
• Pork Rub – Cuban style dry pork rub – can be used on chicken
• Salmon Rub – for broiled or baked salmon
• Southwest Turkey Rub – Good for smoked or roasted fowl
• Sweet BBQ Rub – General rub for smoking or grilling

Sauces

• Alfredo Sauce – simple sauce for pasta dishes made from scratch
• Avocado Sauce – avocado, Greek yogurt, and spices
• Brown Gravy – simple roux based gravy
• Five French Mother Sauces:
  1. Béchamel
  2. Mornay
  3. Veloute
  4. Espagonle, 4.5 Vegetarian Espagonle
  5. Demi-Glace
  6. Tomato
• Charred Scallion Sauce – Elegant sauce to top flat iron steaks
• Cuban Aioli – Spicy Aioli sauce with mustard
• Dijon Caper Sauce – quick and easy
• Garlic Sauce with White Truffle Oil – for chicken
• Hollandaise Sauce – good for eggs and fish
• Honey Glaze/Sauce with Figs – For broiled chicken or pork chops
• Mole – Traditional Mexican sauce from chocolate and chili
• Italian red sauce – from scratch with fresh ingredients
• Turkey gravy – a roux based gravy
• Tzatziki Sauce – Greek yogurt and cucumber sauce
• White Sauce/Gravy – Roux based

Soups

• Avocado soup – a quick cold soup for a hot summer day
• Bialy Barszcz – Polish Easter Sausage Borscht (i.e., soup)
• Bacon Cauliflower Chowder – with bacon strips
• Bisque made with Walleye – Slightly spicy soup for a fantastic fish
• Broccoli Cheese – roux based, thick and rich like soup should be
• Cheesy Chicken Alfredo soup – roux based with tortellini pasta
• Chicken Alfredo Lasagna soup – cheesy and rich
• Chicken Rice Soup – A French style from scratch
• Clam Chowder – a roux based New England style chowder
• Crab & Asparagus Cream – both chunky and puree versions
• Creamy Broccoli Cheddar Soup – vegetarian
• Creamy Pheasant soup – roux based – can use chicken or turkey
• Creamy Spinach – A puree soup that can be Keto
• Cucumber soup – an easy to make cold soup
• Fish Fumet – Fish stock, not for the squeamish
• Gazpacho – Cold Spanish tomato soup with vegetables and herbs
• Pumpkin Sausage Soup – with Italian sausage and cream
• Roasted Cauliflower – with heavy cream
• Seafood Bisque – using lobster, crab, shrimp, or even Walleye
• Shrimp Bisque – Bisque with sauteed shrimp
• Split pea soup – slow cooker and stove top variants
• Vegetable Cabbage – quick soup that can be Keto

Sides

• Balsamic Vinegar & Oil Dressing – with fresh basil
• Corn Relish – nice summer side from fresh ingredients
• Deviled Eggs – the classic recipe
• Garlic Butter 
• Garam Masala – East Indian spice for cuisine
• Pommes Persillade – Fried potatoes with parsley and garlic
• Potatoes Chantilly – Baked mashed potatoes with whipped cream
• Puree la Ratte – World’s best mashed potatoes (so says Michelin)
• Roasted Brussel Sprouts – with bacon optional
• Roasted Cauliflower – Whole cauliflower
• Grilled Asparagus – can also be roasted or broiled
• Salt & Vinegar Mashed Potatoes – A bold spin on a meal classic
• Sous Vide Mash Potatoes – With garlic and Rosemary

Breakfast

• Antipasto Breakfast Bake – Bold breakfast strata
• Baked Biscuits and Gravy – a casserole style
• Cauliflower Breakfast Bake – keto friendly
• Cornbread Breakfast Pizza – as fun to make as it is to eat
• Crème Brulee French Toast – with Challah bread
• Crockpot Breakfast Casserole – can be prepared the night before
• Eggs Benedict – a baked strata style
• Ham & Cheese Bake – French style strata with baguette
• Italian Strata – with Italian sausage, mushrooms, and cheese
• Platski – Polish pancake with filling
• Polish Borscht – Bialy Barszcz or Easter Polish Sausage Soup

Baking

General Baking Tips – Things to help make you a better baker

Breads

• General Bread Making Tips – for fine bread recipes
• Biscuits – Southern style
• Brioche – traditional French butter bread
• Challah – Jewish bread ring
• Ciabatta – Italian bread taking 3 days to make
• Croissants – French style
• French Baguettes – slow proofing (2 days to make)
• French Bread – traditional with Polosh (3 days to make)
• Focaccia Bread – Flat herb bread
• Garlic Bread – Baguette with fresh herbs, mayo, and cheese
• Irish Soda Bread – quick non-yeast bread
• Naan – East Indian flat bread
• Pain Burger et Bun – Hamburger or Beget buns
• Pain Feuilleté Oriental – Can be made as a bread or cracker/biscuit
• Pita – Baked for softness or grilled for crunchy taste
• Pizza Crust – quick easy recipe
• Peanut Butter Bread – COVID viral challenge
• Polish Egg Bread – Mom’s Kukietka Recipe
• Rye Bread – Classic recipe with rye flour and molasses
• Skillet Bread – Savory bread made in cast iron skillet
• Sopaipillas – a Mexican style dessert/entree bread
• Sour Dough Artisan Bread – Lighter texture than traditional SDB
• Sour Dough Bread – using wild yeast starter
• WWI Bread – Recipe from during Spanish Flu Pandemic

Desserts

• Tempering Chocolate
• Making Cake Flour – Quick and inexpensive
• Baklava – Classic Greek honey/phyllo dessert with vegan option
• Beignets – a New Orleans style fried bread dessert
• Blueberry Torte – Grandma’s holiday dessert
• Bûche de Noël (Yule Log) – traditional French Christmas cake
• Crème Anglaise or English Cream – tricking but worth it
• Cream Cheese Frosting – with butter
• Countertop Ice Cream – for molded deserts
• Disney Churro Bites – If you been to the park, you know
• Empanadas – fruit filled
• Flaky pie crust – with butter and shortening
• Grandma’s Crumb Cake – coffee cake that’s served warm
• Lemon Curd – for tarts, Cloud Cakes and Scones
• Marzipan – a quick inexpensive way to make fresh marzipan
• Mint Sorbet – start to finish is long, but time required is short
• Napoleon Cake – a 12 layered pastry with Vodka and Brandy
• Panna Cotta – An Italian pudding similar to Crème Anglaise
• Pistachio Cream Cake – with sesame custard sauce
• Polish Lamb Cake – called Agnuszek or Branek Welkanocny
• Rice Pudding – Old fashion recipe that’s baked
• Tiramisu – From scratch with biscuit cuillere in lieu of ladyfingers
• Tres Leche Cake – A cake soaked in three different milks.
• Lemmon Tart
• Cheese Cake w/ Lime Shortbread & Raspberry glaze – romantic plating

Cookies

• General Cookie Making Tips
• Almond Vanilla Biscotti – with Amaretto and toasted almonds
• Feuilletne – a thin pastry used in chocolate bars and dessert topping
• Pistachio Chocolate Biscotti – with dark chocolate coccoa powder
• Granola with Almonds – as bars, cookies, or chucks
• Oatmeal cookies – just like Mom used to make
• Sugar Cookies – the US Navy’s WWII Recipe

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Caveat: I cook at 7,500 feet elevation in a dry desert environment. This is not the same as at sea level with humidity. When I remember, I’ll point out high altitude exceptions to my recipes. In general, it matters more in baking than cuisine; because as they say, while cuisine is an art, baking is a science. For example, I have found that while many baking recipes instruct you to raise the oven temperature and increase baking times at elevation, this usually results in dry over-baked products. Also, recipes using baking powder at elevation do not rise as much as they do at sea level and don’t develop the same cake structure (i.e., at elevation, cakes come out shorter and denser), adding flour helps, but not always. Also, I bake in a commercial convection oven which means my temperatures may be lower and baking times shorter than yours would be in a conventional oven. No two ovens are the same and you have to adjust any recipe for the oven you use. The up side is you get to make the same amazing recipe multiple times (like any Chef does), until you perfect it.