Biscuit Calzone

Inspirations for this dish included biscuits, empanadas, calzones, and even Hot Pockets! I basically made a huge ham and cheese calzone with home made biscuit dough. Directions Preheat your oven to 375.  Chop up some nice deli ham and shred some sharp cheddar cheese. Biscuit Dough Use your food processor and add in 2.5 cups…

New Range

I have been without a kitchen for about four months!  We moved to a new house and are renovating the kitchen and main living areas.  I finally got my new oven up and running in the past week.  A perfectly roasted chicken and homemade gravy was the best way I could think to give the…

Eggs Benemole

A real “mash up” of inspirations: eggs benedict, avocado toast, and a little huevos rancheros. Soft, plain bagel Guacamole (see recipe below) Poached Egg Salsa Verde This will really fill up your tank in the morning! Roasted Red Pepper Guacamole One Roasted Red Pepper, diced Four Ripe Avocados Coarse Sea Salt Garlic Powder Juice of…

Cauliflower Hummus and Burger

The “it” vege of the moment has to be cauliflower.  I love it and it is so versatile.  You can eat it plain, cut it into “steak” wedges and grill it, roast it as a side dish, pulverize it into “rice,” and puree it into a hummus like I did. I used one big head…

#Football Food 2016-17

Week 17: Crab Legs  Ending the season with a bang! My Bills had another lame season, but I enjoyed this weekly blog post. Happy New Year! Week 16: Smoky Guacamole Squish the fish today Buffalo!  My smoky guac is a great spin on the classic…just add some chipotles in adobo and smoked paprika. Week 15:…

Murray Hill Italian Burger

Thanks to Good Day Rochester (Fox / 13 WHAM TV) for having me on to share tips for a better burger (Labor Day 2016 episode).  I highlighted this burger while sharing three top tips: Mix your Meats – combine half ground beef with another choice (ground turkey, chicken, lamb, pork, or even pureed mushrooms).  Season…

Wine & Chocolate Fest

October 15, 2016 Link to radio promo about the show (from WHAM-1180’s Food and Wine Show): http://wham1180.iheart.com/media/play/27388722/ (about 10:30 in is the segment) Thank you to The Summit for having me back.  It was awesome to match up “pink” wines and foods in honor of Breast Cancer Awareness Month.  A portion of the proceeds went…

Fresh Taste of Summer

Lime Tilapia Fish Tacos with Fresh Peach / Mango Salsa and Crispy Lettuce Side Dish of Southwestern Bean, Corn, and Quinoa Salad Fish (I would do this as Step 2) Preheat oven to 350 degrees Farenheit. Lay tilapia filets on a baking sheet.  Season with salt, lime slices, and a pat of butter on each…

Cooks vs. Cons

I was very fortunate to be cast on Episode 7 of Season 2 of the Food Network’s Cooks vs. Cons.  The episode is called “Pie Fight” and it first aired on August 21, 2016.  It was a great experience.  I learned a ton!

Buffalo Chicken Sandwich

New updated version… with a secret coating… Pulverized Buffalo Chicken Wing Pretzel Thins Pound out some boneless, skinless chicken breasts. Bread them with flour, egg wash, and then the pretzel crust. Pan fry until golden brown on both sides.  Drain on paper towels and season with salt as soon as they come off the pan….

Coconut Shrimp

  One of my favorite from Forest Gump’s list! Step 1 (this takes the longest):  Using large, uncooked, shell-on shrimp… peel the shell off all the way to the tail.  Be sure to clean out the vein or buy them already de-veined. Step 2:  Season the shrimp with salt, corriander, and curry powder.  Set aside…

Peach Caprese

Outstanding update on the classic tomato, basil, mozzarella salad… Just add sliced, ripe peaches! Don’t forget a splash of olive oil and sea salt.  This salty, sweet, rich, and herbaceous combo really hits the spot! Even better with a chilled, tart white wine (try a New Zealand sauvignon blanc).