Have you ever wanted to make a real Tiramisu cake but didn’t know how to make the ladyfingers? Fret not Chef, I will share the secret to not only good, but fresh ladyfingers that once you learn how to make you’ll be inventing ways to …
Read MoreIrish Coffee
The history of Irish coffee is a bit contested but majority opinion is that it was invented in the 1940 by a Chef on a cruise ship San Francisco for a guest who wanted a hot cocktail to warm her up. This is a simple …
Read MoreSturdy Tres Leches Cake
The structure of a Tres Leches cake can vary, which impacts how you serve the cake. This three milk cake is not as sweet as other versions and is for one layer made in a spring-form pan. This cake is soaked in milks that stiffens …
Read MoreSweet Tres Leches Cake
Many different cultures have a version of Tres Leches cake and as the name implies, this is a three milk cake that can be made as a single layer or multi-layer cake. This is basically a cake soaked in milk so if you attempt a …
Read MoreSmoked Chicken Rub
This is a rub for when you are smoking a chicken or any other fowl. Quick and simple, you can easily adjust for your personal tastes. Good for 1 whole chicken or up to 10 thighs. Ingredients Process
Read MoreMushrooms in Pickle-Brine
You can use this as a relish on steak or as an appetizer topping served on a cracker or small bread. It does call for stained pickle brine, but the nice thing about that is you can decide what level of sweet versus tangy effect …
Read MoreCorned Beef and Cabbage
The classic Irish Saint Patrick’s Day meal. I usually buy a brisket in March because they are on sale, but I don’t always make corned beef with it. If you do, this is a simple enough recipe that produces a moist and tasty brisket with …
Read MoreHoney Wheat Bread
Two popular types of honey wheat bread are yeast based and baking soda based. This is a traditional yeast based recipe, but if it’s near St. Patrick’s Day, you may want to consider the baking soda version. Ingredients Process
Read MoreFicassee de Poulet a L’Ancienne
Or as we say outside of France, Chicken Fricassee. These recipe is involved and challenging but not as hard as it may seem, and the result is more than worth the frustration, so give it a go. Ingredients Process Note: Fond is the burnt food …
Read MoreCoquilles Saint-Jacque
This classic French Mediterranean fish is not only fun to make, the presentation in sea shells makes a great dinner course before the entree. I tried, this once using walleye and it was an interesting way of preparing my freezer full of Walleye, but it …
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