Smoked and Baked Chicken Wings

Since starting the chicken wing experiment a few month’s ago, I think I finally found a recipe that is the perfect fit for my taste and can be easily reproduced. As you may know, I like to look at the science and technique associated with various cooking processes. I also enjoy cooking in my smoker […]

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Healthy Kitchen Sink Chili

This Chili recipe is based on the Culinary Institute of America cookbook. I add my own mixture of chopped veggies, sauté them, and put them in the food grinder to make the secret sauce. The secret is that the sauce is flavored with this wide-range of vegetables but chopped very finely that you can’t tell […]

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Fried Flounder

I’ve been making fried flounder for my family for at least 15 years now. The recipes have stayed mostly the same but I have made some changes recently that have drastically improved the outcome. Some of the improvements I’ve made have been based on reading that I have done and some basic cooking techniques that […]

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Pulled/Smoked Pork

I’ve had an electric smoker (various types) over the last 15 years or so. The simplest recipe (in my opinion) is pulled pork. I use boneless pork shoulder. This is a very forgiving piece of meat but there are still limits on what you can/can’t do. The explanation of this recipe assumed a smoker but […]

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Grilled Steak Burgers

This recipe is very close to the recipe I shared previously for burgers. There are some slight variations. In this recipe, I am not grinding Bacon. I use Flanken steak that is grinded in the food processor, and I adjust based on the fact that I’m using a gas grill instead of the stovetop. The […]

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Crabcake Recipe

Having grown up in the Baltimore, MD area, I have had my fair share of crab cakes. We lived on the water and would catch our own crabs. I always like it when I see Maryland style crabcakes on a menu. It reminds me of home but I’m not sure what makes a Maryland style […]

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Steak Burger Recipe

Here is the final recipe that I am going to post based on my Hamburger Experiment (pictures of the method to come soon) This will make 4 (6 Ounce) burgers. Ingredients 9 Ounces of Sirlion (Thick Grind)9 Ounces of Chuck (Thick Grind)3 Ounces Short Rib3 Ounces Bacon Technique 1. Trim Short Ribs to make 3 […]

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Italian Sausage and Peppers

This is one recipe that is very simple but well-received by family and friends. I grew up in the Baltimore, MD area but moved near Philadelphia. The Italian Sausage and Peppers is something that seems like a regional dish attributed to Philly. I don’t recall any restaurants in Maryland with this. The variety of peppers […]

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