I made a seriously delicious recipe over the weekend and you must make it immediately. Lately I’ve been experimenting with KIND Healthy Grains Clusters, which have five super grains in them, including quinoa, millet, and gluten free oats. I first started working with KIND products last year when they sponsored the gift bags at my Adventure Getaways. I had come across the brand often in airports in my busy travel […]
Texas is finally cold, and I’m ready to get cozy with a bowl filled with warm soup. But you know what would be better? A pumpkin full of warm soup. It’s just that much more awesome. This soup is full of fall flavors and beautiful in color. And to make you feel even cozier, I added a splash of bourbon. Let’s do this! To make this you will need: 2 small pumpkins 1 teaspoon […]
Looking for different ways to style up your pasta dish? I added just a hint of beet juice to an ordinary pasta recipe and ended up with vibrant bright pink noodles. This recipe will not only taste delicious but will wow your dinner guests! What you’ll need: 1 ¼ cup of all-purpose flour 1 cup of semolina flour 3 eggs 2 tablespoons of beet juice 1 teaspoon sea salt 1 teaspoon olive oil […]
Happy Wednesday guys and gals. I’m excited to share Grandma Pellegrini’s meatloaf recipe with you. Make it with your favorite meat, it’ll knock your socks off. I also have a special surprise for you in today’s video, so be sure to watch until the end… (did somebody say free wine? Get it HERE.) PLEASE NOTE: To watch a crisp, clean HD version of this video, press play, then click on […]
On Sunday I went to watch an Australian car race at the shiny new track in Austin, but that is for another day. Then I made Venison Tacos! They were tangy and full of crunchy colorful bits. I highly recommend making a big batch of this and having a taco party. If you don’t have venison try bison, beef, wild boar, elk, pork or whatever you fancy. The idea […]
Friends! I’m so excited to share the first of many cooking episodes here on this site. For a long time you’ve seen many posts here with step-by-step photos which take you through the recipes, but we’ve decided to spice things up around here and give some of the how-to’s in a video format for those of you who learn better this way. As always I’d love your feedback and questions […]
A roast is often times made from a tougher cut of meat, a portion of the leg, for example. But I recently decided to turn two aged venison backstraps into a roast, which produced wonderful results in a much shorter time. If you don’t have venison, I highly recommend beef as well. The idea is to fold them over and truss them together with kitchen twine so that they are […]
I’m giving away a pretty awesome book today guys and gals. It is by the talented, formidable Aida Mollenkamp, and it just hit bookstores everywhere. It is one of the most comprehensive technique cookbooks I have seen in quite some time. And you will love it. To begin with, there are 300 juicy recipes and beautiful color photographs and illustrations. But what’s more it is a substantial technique primer. It […]
A few weeks ago in Arkansas, my friend Paul Michael made a dish he makes regularly whenever someone has caught a nice redfish or bass. They all call it “coo-bee-on” and so I just assumed it was another one of their local regional dishes that this Yankee was unfamiliar with. And then I saw it written down. “Courtbouillon!” I exclaimed. It’s actually French, and if there’s one thing I know […]
Before I show you this recipe, I thought I should mention that if you like exotic meats like Wagyu Beef, Venison, Elk, Lamb and Bison, I’m giving away an organic Exotic Burger Collection from Fossil Farms on my Facebook Page, so be sure and enter! Now for the recipe… I just finished a mini road trip through the South. From Texas to Oklahoma to Arkansas to Tennessee to Louisiana and […]
