For those of you that aren’t aware, today is International Sous Vide Day (1/26)! Granted, it’s more of a culinary “Hallmark Holiday” but it’s our holiday and I for one observe it! So, I though…

Ingredients: - 2 pounds large shrimp, raw, fresh, defrosted or frozen, peeled to the tail and deviened, shells saved for shrimp stock SV if needed - 1/2 tablespoon Kosher salt - 1/2 teaspoon…

Ingredients: 1 whole octopus, cleaned 1 tablespoon salt, kosher 1/4 cup olive oil, evcp or similar for the lake effect cream ...  1/2 cup sour cream  1/2 cup mayonnaise, favorite b…

Ingredients: 1 flat-cut or point-cut, beef brisket, 4 1/2 to 5 lb (2.25 to 2.5 kg) Olive oil, evcp or similar 2 tablespoons garlic clove, fresh, thinly sliced 3 lb sweet onions, Vidalia, M…

For those of you who don’t know me, it’s true, I do love a well-crafted cocktail to soften the edges of a hard day. I’ve often wondered what the drinking culture enjoyed before the advent of the…

Ingredients: 3-4 pounds 5-rib pork loin roast 1/4 cup Michigan Maple Spice Blend, or as needed 1/4 cup olive oil, evcp or similar 1-2 whole lemons, fresh Directions: Preheat the V…

Orson Welles famous writer, director, actor and all around gourmand described the Negroni thus, "The bitters are excellent for your liver, the gin is bad for you. They balance each other." I…

I was surprised to learn that pheasant isn't indigenous to the U.S. The earliest known introduction of the pheasant to our shores is said to have been in 1733, when the Old English Blackneck Pheas…

Nothing screams Fall to me more than squash - especially pumpkins. Most people run to their local groceries to pick up a few cans of canned pumpkin for their seasonal baking duties but for my mout…

It is said that quail is nearly a chicken, but only better! Quail meat has some interesting properties, high in protein with a relatively low fat content (especially when skinned) and a high conte…

Whether you spell it Mangalitsa, Mangalica or Mangalitza this Hungarian breed of domestic pig is taking the U.S.A by storm. Noted for its unusually thick wooly coat similar to sheep, it's prized fo…

Necessity being the mother of invention it is said that the Swiss popularized Cheese Fondue as a Swiss national dish in the 1930s as a way of increasing Swiss cheese consumption.Cheese Fondue's firs…