This is the salad dressing my Grandmother created for her “Garbage Salad”. This salad dressing becomes very rich and creamy once it is tossed with the salad and the hardboiled egg yolks breakdown and are incorporated into the dressing. When my Mom makes hers, she will take one hard-cooked egg yolk and incorporate it into the mayonnaise
Kalua Pork
Wow, this pork is GOOD. It’s smoky and salty, and I love it! It’s made with a few very simple ingredients: pork, salt, liquid smoke and banana leaves. The hardest part about this recipe is finding the banana leaves. I learned that they are available in most Asian markets, and they come fresh or…
Hummus
Like many people, I have always thought that hummus originated in Greece, but recently I’ve learned that many in the Middle East claim it as their own. Growing up, I ate in several Greek restaurants in the Milwaukee area and loved the hummus with pita bread that was on most menus. Back then I never…
Creamy Polenta
This recipe was discovered while I was at Scott Conant’s Scarpetta Restaurant in the Cosmopolitan Hotel of Las Vegas trying the $24.00 Spaghetti with Tomato Sauce. One of my friends ordered a dish called “Fricasee of Truffled Mushrooms over Creamy Polenta”. Of course, I had to try it. Wow that was good! As we were leaving the…
Peanut Butter
The best peanut butter recipe I have made so far. I like to use the extra large salted and roasted peanuts in this recipe. These peanuts are roasted using an old fashioned process called “blister roast”. I have tried several other types of peanuts and find these to have the best flavor. I have…
Fresh Gnocchi with Chard & Mushrooms
This recipe is based on an incredible food discovery I found at the Monkeypod Kitchen in Wailea on the island of Maui. We got into Maui late on Thanksgiving and were looking for something quick to eat near the condo where we were staying. Not many restaurants were open on the holiday, but we found one…
Chipotle Chili Powder
You can make this recipe with any combinations of ground dried peppers. I really like the smoky flavor and richness the Chipotle and Ancho peppers used in this blend. If you need a hotter blend you can increase the heat level by adding ground Cayenne peppers. For those who want it even hotter (and are a…
Italian Seasoning
This Italian seasoning blend was created when I ran out of a store bought brand. I decided to improvise with some dried herbs I had in my spice rack, along with some granulated garlic. I like how simple this is to make and how much better it tastes. I will be using this blend from now…
Chile Rub
This recipe was originally created for my grilled chile-rubbed ribeye steak, but I’ve used it in a number of other dishes and I know you will find many other uses for it as well. The flavor on the ribeye was great, so I would use it on any grilled steak. I even tried it on…
Grilled Chile Rubbed Ribeye Steak
This recipe began to evolve when I watched an episode of “The Best Thing I Ever Ate” airing on the Food Network. Chef Scott Conant’s segment was about a fantastic 42 ounce chile rubbed ribeye steak that he had eaten at the SW Steakhouse in the Wynn Las Vegas Resort. He raved about the combination…
