Detailed recipes and instructions for cooking various sauces, sides, starters and main courses.
I’ve always been a fan of sweet potatoes, so making a sweet potato mash makes perfect sense. In this version I have added some cognac for that extra touch. It really adds some class to the dish.
Sweet potato cognac mash Read More »
The chicken is prepared with lemon juice and cinnamon for great flavor. It is smoked using apple wood on indirect heat. The combination of apple wood and chicken is fantastic, and the lemon/cinnamon combo adds that extra twist. Here’s how you do it.
Smoked lemon and cinnamon chicken Read More »
This sauce was created by accident, kind of. I didn’t have any red wine, and had to improvise, so I used beer instead. Sometimes being forced to improvise is a really good thing. This sauce turned out very well. Make sure you use a dark full flavored beer.
This is my goto pie crust. Almost all pie crust recipes are based on the 1.3 cups wheat flour and 5 ounces of butter. If you replace half the butter with curd cheese and add some baking powder you get a better pie in my opinion.
Risotto is a wonderful dish. It can be served in many varieties. Use this recipe as a base, and add mushrooms, asparagus, shrimp or whatever you feel like!
This is a great base whiskey sauce. Feel free to spice it up by adding either Thyme or Tarragon, or some other spice.
This is a really zesty sauce or glaze. I usually serve it with duck breast, either fried or grilled.
This is one of those really versatile sauces. It is great with all types of steaks, and easy to make. It is full of flavor, so make a double batch while you’re at it.
