BLT Pasta

Just a couple of things.. The initials BLT stand for Bacon, Lettuce, and Tomato, and it’s traditionally consumed between two pieces of toasted bread (which has been smeared with Mayo) If you choose to make a BLT sandwich, you should be choosing only top quality ingredients, pay an extra dollar a pound and get the heirlooms, find good quality…

Coconut and Lime Cookies

There are a few things about the coconut lime flavor that I love, mostly the flavor reminds me of a tropical setting, and that’s pretty much all it takes to make me think of my wife. (this happens on many subjects, what can I say? I love the woman) Some of the other things include…

Sausage and Potato Chowder

This is perfect for one of these winter nights, you know, when the sky is grey, and the cold feels like it’s getting to your bones. When you can see your breath while you wait for the car to warm up. When all you really want to drink is hot chocolate and watch happy movies…

Seared Turkey Chops with Apple Pan Sauce

Today were going to use a french technique to create a pan sauce. After frying our turkey chops you’ll see that you are left with brown bits of meat on the bottom of the pan. The french call this “fond” which means base. The french then “deglaze” this fond with a liquid, stock, liquor, even…

Crystallized Ginger and Greek Yogurt Cake

It’s not often I find something that I can eat everyday without every becoming sick of it, some of those examples would be french bread pizza, Filipino Adobo, Cinnamon rolls, pancakes, my wife’s ham and egg sandwiches, coffee, and now this.. This cake involves two rather strange ingredients. The first being Crystallized ginger. A quick…

Chili

I know it’s been a while, I don’t really enjoy cooking in the summertime, It’s extremely annoying when you don’t have access to an air conditioner. I’ve a small collection of recipes that need to be published, I’m going to start with what I cooked today. Chili! I have a love/hate relationship with Chili, as it’s…

Wordless Wednesday

Usually, on a normal day,  I do this on Wednesday, and I post a link to a the recipe. This isn’t a normal day, sorry. No recipe here. The photo is : Elbow macaroni in tomato sauce, with chicken sausage, topped with a fried egg. and

Filipino Ensaymada

I hardly consider myself a master baker, especially when it comes to using yeast. I can wield yeast to my hearts desire, proofing, rising, punching down, and whatnot. However, it’s the shaping of the dough, and the actual baking that usually seems to go awry somehow. I blame it 100% on my own fault, of…

Tilapia Fish Tacos

If you know me, you know I have a long standing war with fish. For some strange reason, I try to like it, and when I taste it, I immediately dislike it. I’ve tried so many different type of fish in an attempt to like it. Why would i go through so much trouble? Fish…

Cheese Steak Stuffed Peppers

I’ve already shown you a traditional stuffed pepper recipe here. However, a huge part of cooking is breaking the rules, and going where no one is willing to go. That’s why I love cooking, If I don’t feel like eating a particular ingredient, I can change it to something else I do feel like eating. If I…

Meatloaf

Sometimes I crave comfort food, maybe it’s because the complexity of gourmet food becomes exhausting. Maybe because it reminds me of times when my only worries were where the night pickup football game was, what color Icee the Wawa had in stock, and which numbnuts keeps picking the same song on “The Box”   What youll…

Roasting Peppers to Remove the Skin

This is a simple and fast way to remove the skin off of peppers. Over an open flame, place the peppers you wish to have the skin removed from. Cook the peppers until the skin is completely charred and black, try your best to not leave any spots uncharred (is that even a word?) Once…