This decadent, creamy sauce it the perfect topper for the perfect steak. It's also good on a roasted chicken breast. It's the perfect balance of cream, shallots, chives and blue cheese. I personally think it is fine...
Cajun Paella with Chicken, Shrimp & Andouille
This post has been sponsored by Aidells®. All thoughts and opinions are my own. This post may contain affiliate links from which I may earn a...
If there's something I'm known for in the galley, it's for doing things a little differently sometimes. Take Blue Cheese Dressing or the ubiquitous Wedge Salad. Now, there's NOTHING wrong with a traditional Wedge and...
I'm always looking for creative garnishes. Instead of a "throwaway" garnish that has nothing to do with the actual plate itself, I like to add elements that complement my end product. That's how these "windowed" potatoes started...
I can't say this recipe came out of desperation...well, maybe it did.
My husband has imposed this rule on me: we can't go foraging for new mushrooms if I still have ones "unprocessed" or...
When foraging for wild mushrooms ends in success, what can we cook to make the most of our morel bounty?
I didn't used to like cheese ball. In fact, the stereotypical cheese ball that I -- and maybe you, too -- grew up with still is a horrible thing to ponder, at least for me. ...
I have had a VERY productive foraging season this Fall. It started with Chicken of the Woods we found while on the San Juan Cruise filming episode ONE and still continues as I write this.
I've long been a fan of upgrading the lowly chicken breast. Because of it's lean nature, too often a boneless, skinless chicken breast can be dry and flavorless after cooking. Because I'm a yacht chef, I...
I love creating dishes that have a certain "wow!" factor. I have found that Panna Cotta-based options lend themselves to a seemingly-infinite variety of flavors and presentations. Many of them quite impressive!
