Month: October 2018

Wow…seriously amazing WOW. I took the flank steak and pounded it with a meat tenderizer hammer. Flank steak can be a little tough and need the work. Once I got it to about a 1/2″ […]

This was very simple and very tasty. 1 cup riced cauliflower, 1 cup riced broccoli, 5 eggs, 1/2 cup Monterey Jack and 1/2 cup parmesan cheese. All blended together and put into a square baking dish. Cook […]

Poached Egg in Avocado, Air Fried Bacon, Sour cream and caviar, jalapeno relish, red pepper flakes, garlic hot sauce, salt and black pepper.

Salad The bed of this salad is a mixture Romain Lettuce, shaved Brussel sprouts, cabbage, kohlrabi, carrots, and kale. I dressed this in olive oil and pomegranate vinaigrette. Turf 2 Filets, cooked medium rare-rare seasoned with salt, pepper […]

I found thin-cut Sweet Potato strips at Albertsons. I took a handful and put them in the air fryer for about 10 minutes at 400 degrees. While these were cooking, I took a small saucepan […]

Lots of Garlic, 1/4 stick of butter, a couple tablespoons of olive oil, salt, pepper, lemon juice and white wine. Put in the shrimp until heated throughout (these were pre-cooked). The noodles are Japanese Rice […]

Daikon, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Originally native to Southeast or continental East Asia, daikon […]

From Wikipedia – An amuse-bouche or amuse-gueule is a single, bite-sized hors d’Å“uvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served for free and according […]