Young chef from the Midwest writing recipies and cooking stories. My content’s only on Vocal. Please consider supporting by sharing anything you enjoy or by leaving a tip. It’s greatly appreciated! Thanks and enjoy!
Chicken Tortilla Soup
It’s spicy, delicate, zesty, and has an unctuous chicken flavor. It’s the first soup recipe I’m writing about simply because it’s a dear favorite of mine. This is an adaptation of a recipe I picked up in Texas, on the border of Mexico. I’m very grateful to have it with me up North this winter in Wisconsin.
Don’t think that you need an army to feed to justify cooking a whole ribeye, this is a slow roast with infinite possibilities. We will get to all of it’s uses soon, first we need to cook it.
Mustard Fried, Nashville Hot Chicken Sandwich!
I’ve had to pump the breaks a few time in life with my fried chicken consumption. It’s a dangerous passion that you have to take a few steps back from once in a while. Although, it’s never very long before I find myself right back in the saddle working on new recipes like this one.
St. Louis Spare Ribs with Beer-B-Que Sauce
I prepare around 24 full racks at a time, and they do not stick around long. Mostly because this barbecue recipe is to die for.
Thai Peanut, and Curried Chicken Salad.
Straight to the business here, this dish belongs on more menus. I won’t waist too much time and get straight to the recipes.
Recreating the Titanic’s last diner
Recreating the final meal of the first class passengers that lost their lives when the Titanic sank in 1912, and selling tickets to it, sounded like too much fun to pass up.
Campechana for Micheal Jordan
“Micheal Jordan is here, and he wants to try the campechana.” The maitre’d quietly hissed at me as he stomped into the open kitchen.
Cooking for Bernie Sanders
It was the winter of 2016 in remote Wisconsin. I was new to the state and had just started cooking in an excellent little restaurant in which I spent most of my evenings alone in the kitchen.