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Announcement: My new cookbook is available for pre-order!

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What’s up foodies? I hope you all had a great summer. I am happy to announce that my new cookbook is now available for pre-order! It is being published by Page Street Publishing and distributed by Macmillan. The book will take readers around the world with exciting recipes prepared using the sous vide method. Mastering The Art Of Sous Vide Cooking features delicious recipes such as Continue reading “Announcement: My new cookbook is available for pre-order!”

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Herb Crusted Sous Vide Pork Chop w/Meyer Lemon Cream Sauce

The sous vide revolution is in full effect! If you have not tried this type of cooking yet, you are truly missing out! And if this method is new to you, let me explain to you what it is. Sous vide is low temperature cooking that involves vacuum sealing food items in heat safe cooking bags and placing them in a precision temperature water bath for a period of time. Your food maintains it’s nutrients and remains juicy and flavorful. Pork does particularly well when cooked with the sous vide method. In this recipe Continue reading “Herb Crusted Sous Vide Pork Chop w/Meyer Lemon Cream Sauce”

Buttermilk Fried Rabbit

12377796_10206261911331515_5064676380027482463_oWhile some of us view rabbits as a cuddly and furry pet, then there are those of us that view them as a food source. In fact, rabbits have been raised for food for thousands of years. I tried it for the first about 25 years ago and I’ve been hooked on it since then. Frying it is my favorite way to cook it, especially after letting it marinate overnight in buttermilk and herbs. Enjoy! Continue reading “Buttermilk Fried Rabbit”

North African Camel Meatballs

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Happy New Year everyone! We are going to kick off 2017 with a yummy recipe using camel meat. People always ask me, “what does camel taste like?”. I can only best describe it as slightly gamey and a cross between beef and lamb. Continue reading “North African Camel Meatballs”