THE CHEF FROM HELL

This particular meatloaf recipe uses (gasp!) breakfeast cereals as a binding agent, hence the name.  I find that employing different types of binding agents is one way to liven up a meatloaf and give it a little something extra.

Ingredients:

Click to read more ...

This is a recipe that I learned from my Gran'Ma when I was in high school.  It's a good example of how simplicity in cooking is a direct line to clean flavors.  If you're cooking something, don't act like you're trying to redecorate your living room!  Nowadays, I find many cooks "over-think" their ingredients and conceptualize their food to death.  Try this dish on for size.

Ingredients:

Click to read more ...

If you're looking for something different to serve as your main course on Christmas day, then perhaps this fresh ham is just what Santa ordered!  This dish is named after the Cane River region in Louisiana which is where you can visit many historic Creole plantations.  This cut of pork, which comes from the pork leg area of the pig, is sold either boneless or bone-in.  For this recipe, I would use the bone-in version.  The boneless ham is usually stuffed with a dressing before roasting. 

Ingredients:

Click to read more ...

It's a well known fact that when Thanksgiving rolls around each cook must stare into the mirror and wonder, "What can I make this year that's new and interesting?"  Some folks will choose to become food anarchists whereby they decide to make something completely off the wall like, say, a turkey stuffed with butterfly entrails, dandelion greens and an Argentine army ant paste.  But will that dish be a hit with your in-laws when they show up for dinner?  "Hmm, maybe you're right..."  Well, if you want to avoid making turkey and still want to make something that's a little off the beaten path then how about a fresh ham that's baked in root beer?  "Root beer?!"  Yes, root beer!

Click to read more ...