• Roasted Brussels Sprouts with Pancetta, Garlic and Pecorino

    Lately, I’ve been doing a ton of recipes featuring beer, go figure… this one features the popular and trendy Brussels Sprouts. And although many of the trends for 2016 no longer include them as ‘hot’, they’re not going anywhere.  As long as cabbage remains popular, these nutrition dense little veggies will remain on restaurant menus throughout the …

  • Red Chile Posole

    Do you own a slow cooker or crock pot?  I do, at least now I do.  I got one for Christmas, to be fair, ‘took’ it is probably a little more accurate.  The wife, on one of her many Christmas shopping adventures came home with one meant to be a gift for someone else.  I …

  • Roast Corn & Goat Cheese Tamales

    Now that I am a father, soon to be a father again, I am beginning to realize how traditions play a major role in developing an identity, not only for a family, but for children as well. Growing up, we celebrated the American holidays although both my parents were European and had come to the …

  • Vinaigrettes, from Salads to Sauce

    Originally Posted: 17 Aug 2009 10:31 PM PDT As a chef, I’ve always remained conscious of my own style of cooking, the ingredients I use, the technique and cooking methods and the philosophy of coaxing out the best flavors and textures of my product. One of the tenets of my philosophy is a strict adherence …