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

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 to Guys: if you’re not motivated to cook solely for artistry and flare, consider this, research has shown that women find men who cook the most sexy. Unfortunately, to really impress you have to let the ladies watch you at work, which can at times be a bit of a disaster. In a recent survey, single women mention cooking as the best way for a man to differentiate himself from the other losers she’s been dating. Now that I have your attention, let’s button up that cooking jacket, don your favorite hair cover, and hone the edge of that chef’s knife your grandfather gave you years ago when he smiled coyly recalling many happy endings.

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.



American Entree’s

French Entree’s

Italian Entree’s

Asian Entree’s

Latin Entree’s

International Entree’s

Keto Friendly Entree’s

Miscellaneous Man Stuff


Marinades and Rubs






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




Background: Chef Dolin has been involved in the culinary arts for over forty years. He’s worked in multiple kitchens and bars, and traveled extensively in Europe, Asia, and the Americas in search of local cuisines. He founded New Mexico’s first legal distillery specializing in locally sourced bourbon, rye whiskey, gin, and brandy. Along with manufacturing fine spirits, he produced Ports and Sherries in his winery. While hosting special events at his distillery/winery, he routinely prepared gourmet cuisines for his guests. Chef Dolin recently trained at the Gastronomicom Institute in Provence, France.

Professional Ambition: Work in Santa Fe’s top kitchens.

Personal Goals: 1) Prepare a classic New Mexico Green Chili Cheeseburger for the President to showcase our great state, and 2) Present elegant, process-driven recipes that are so easy even an engineer can make them.

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.