total posts: 22
Smoked chicken tacos inspired by the Flying Pig taco truck
Wine poached halibut for a smoked and fresh halibut rillette for the June Daring Cooks
How to make an artisanal pizza using a sourdough starter
Add some color to your meal. Here is my mis en place for grilled halibut baja style tacos.
Elk sliders with fontina and mushrooms
Rabbit Cacciatore. Browned rabbit legs slowly oven braised in red wine and stock served over creamy polenta
A midwestern tradition rarely seen outside of the corn belt, a breaded pork tenderloin sandwich
Grilled chicken wings marinated in preserved lemon, hot Spainish paprika, garlic, and olive oil for February Daring Cooks
After braising a pork shoulder for 12 hours, not just any tortilla will do. Here is a quick corn tortilla to serve as carnitas.
What to do with farm fresh eggs? How about poached over creamy polenta with bacon, parmesan, and chives?
Pho bo from scratch. Start with beef bones and end up with this complex and delicious authentic Vietnamese beef noodle soup
Simple preparation of roasted marrow bones topped with dried chile and brown sugar
Traditional Indian dosa with chilli paneer from scratch, gunpowder chutney, and a cucumber mint raita for September Daring Cooks
Elk backstrap medallions quickly marinated in balsamic, olive oil, s&p, and garlic. Then grilled to barely rare over charcoal. Letting go of my cook's ego.
Tacos al Pastor from scratch including fresh tortillas and an amazing fire roasted salsa verde. Best taco ever.
Arroz con Calamares (Rice with Squid) inspired by Jose Andres and flavored by a fire roasted pepper and garlic sofregit.
An Alaskan's take on Cuban pig,
Fresh skate, line caught near Ninilchik Alaska, prepared Alinea style for the Daring Cooks July challenge
Kenai River sockeye salmon lightly seasoned, grilled, and served on warm flour tortillas with roasted corn and black bean salsa
Halibut that was line caught and then home smoked before being served in quesadillas with fresh pico de gallo and guacamole
Frozen egg yolk about to be wrapped in gyoza wrappers made from scratch.
White miso marinated and glazed Alaskan black cod. Served with sauteed gai lan and ginger calrose rice. This is a riff on Nobu's black cod.