I actually stayed in bed this Sunday morning, so breakfast became brunch.I made a breakfast pizza with Marinara sauce, Provolone, Coppicola, and a fried egg seasoned with garlic salt, black pepper, and oregano on Naan bread. Now THIS is an elevated egg toast! ???
I made the kid a classic grilled American cheese sandwich for dinner on the panini press.For myself, though, I upgraded to Provolone, deli fresh hot Coppicola, and lettuce in between Naan bread from a bakery. Simple yet filling comfort food.
When I get grilling you just want to put my meat in your mouth!I marinated a Bison steak in my Cass Corridor Asian Redux sauce for an hour while it came to room temperature.I then made a roasted onion broth with gluten free rice Ramen noodles, carrots, mushrooms, and...
Last night’s culinary adventures had me in Asia.This morning I transported myself to Latin America for a breakfast quesadilla!A blend of Mexican cheese, street corn dip, dry Coppa, black olives, and scrambled eggs seasoned with salt, black pepper, and chili powder nestled between two flour tortillas and grilled on...
An apropos brew for dinner tonight because be it food or prose, I am a Poet.I made another Pho Ramen bowl. This time with a seasoned Bison steak with an Asian blend, roasted at 375° then reverse seared on all sides. I then sliced a few pieces off and...
On the weekends the breakfast of choice is usually egg toast because Jericho loves it so much and they are quick, easy, and versatile. While he had roast beef, I continued on my theme from last night. Toasted potato bread, fig spread, Havarti cheese, prosciutto, and a fried egg...
It is Friday and I am getting this weekend off right with another delicious meal.A Bison filet seasoned with sea salt, black pepper, and cumin on the top and bottom; then with a fig jam on the sides and wrapped in prosciutto.I baked it at 375° for 7 minutes...
The blustery winter storm forces us all inside so it is a comfort food breakfast kind of day.Italian cheese grits with sun-dried tomatoes, mozzarella, roastbeef, and scrambled eggs seasoned with salt, pepper, garlic, and oregano.Buttery goodness!! ?
It was too sunny of a day to not grill. I picked up freshly ground lamb and goat, grilled them with special spices and Havarti cheese between toasted rye, then served them with a side of baba ganoush and garlic-herb goat cheese. Oh, yes. Yes. We eat good here.
Whoa! ? 56° in #Michigan?! How could I not grill outdoors today? Yeah, I just might be good at this Pitmaster thing.