Interesting, Unique, Impressive Recipes

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Let’s Cook & Eat Everything!

I love food and I love cooking. I find it so hard to comprehend when someone says, “Eew, I don’t like that!” Why would you limit your food and taste experiences? On this site, you’ll find all kinds of diverse recipes. How about combining an American slow-smoked BBQ meat with an Italian Pasta dish? You’ll find that and a whole lot more here.

Recipes & Food Talk

Best Pollo Salteado Recipe (Spanish-Cuban Chicken Sauté with Veal Demi-Glace)

Authentic Wasabi Ceviche based on the dish at Osaka Miami

Sichuan Peppercorn Lamb Chops Chili Bean Paste Glaze

Doubanjiang Glazed Rack of Lamb: A Sichuan-Style Dinner with Chili Bean Paste

Indian Street-Cart Chicken Fried Rice

Reverse-Seared Pork Chop with Yellow Corn Grits

Recipe: Reverse-Seared Pork Chop Over Grits with Purple & White Corn Succotash

Recipe: The Original Authentic General Tso’s Chicken

East Meets West Spicy Chili Recipe

Recipe: Aunt Sally’s Shrimp and Grits

Recipe: Samurai Egg

Recipe: Chile & Tortilla Soup

Recipe: Hamachi Crudo with Yuzu Hot Sauce, Caviar, & Calabrian Chiles

Recipe: White Chicken Chili

Recipe: Ricotta Cheese

Recipe: Lamb & Beef Börek

Recipe: Down Home Piggy Pig Burger

Smoked Italian Pot Roast with Bucatini Close-Up

Recipe: Italian “Pit Roast” on the Weber Smokey Mountain

Recipe: Smoked Korean BBQ Glazed Pork Belly aka “Meat Candy”

Recipe: Hunan Beef Stir Fry

Recipe: Sichuan Beef Noodle Stir Fry

MSG is the Bomb

Recipe: Soup Duet of Red and Yellow Pepper Cream

Recipe: Goat Cheese Sformato

Recipe for Lobster Tonnarelli al Nero with Mushrooms in Garlic Alfredo Sauce

Recipe: Lobster Tonnarelli al Nero with Mushrooms in Garlic Alfredo Sauce

Recipe: Turtle Soup

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Let’s Cook!

Ever since I was a little kid, I liked to eat EVERYTHING. I always liked to cook, but later in life I decided I wanted to learn how to cook EVERYTHING-Slow-Smoked Barbecue, Sushi, Turtle Soup, Homemade Ketchup and Mustard, Chinese Wok Stir Fries, Fresh Pasta, Pizza, Gyoza, Tomato Sauce from scratch... and the list goes on and on. About me...