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Recent Posts
Feta-Stuffed Falafel
Look at what what you're doing. Connect the dots. It may lead to something more delicious. If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information...
Hot Prime Rib
This is a combination of recipes and ideas. Taking bits and pieces of things I've seen, I made what might be my new favorite dish. The Hot Prime Rib is what happens when you give country fried steak the Nashville hot chicken treatment. As with many recipes, timing was...
Loaded Croutons
A few weeks ago, I posed the question "Are loaded croutons a thing?". I have already declared my love for croutons, and use The Crouton Test to assess a cook's attention to detail. If I don't want to eat handfuls of croutons by themselves, then they're not good enough...
Chinese Cabbage-Cured Egg Yolks
I’ve wanted to try this for a while, but hadn’t gotten around to it until now. I’ve posted a lot about the fantastic umami powders from RC Fine Foods, and thought they would work well in different cures. Cured egg yolks seemed like a natural place to start. This...
Pastrami-ish Brussels Sprouts
Wash brussels sprouts and cut in half. Toss in rendered bacon fat and pastrami spice. Hot smoke over Apple wood. Finish in a 350 degree oven. Remove and toss with dark amber maple syrup or hickory syrup, if available. Salt as needed. If you like what you see, please...
StarChefs DC Area Rising Stars Gala 2014
I had the pleasure of attending last night's StarChefs Rising Stars Gala recognizing some of the best chefs and artisans in the Washington DC area. If you weren't there, you really missed out. Thank you to Antoinette, Will and the StarChefs team for putting together...