I made a brisket, which ran a few days late of Christmas dinner... these two cheeses are for leftovers I've had planned as long as the brisket dinner itself.
Tuesday, January 10, 2017
Saturday, June 7, 2014
Sunday, June 1, 2014
Wednesday, March 26, 2014
How many followers are still here
Haven't been here much but I am still growing this venture. Been playing around a lot via Instagram as Epicurean1973 come find me... I'm inching closer to my goal
Tuesday, October 1, 2013
Dinner from 2 Weeks Ago
Peach an Roasted onion BBQ sauced chicken an a smoked mac-n-four-cheese penne pasta dish.
Not coming off any secrets to how the flavor of any one of the 2 dishes were obtained, but I will tell you the ingredients used in the pasta.
2Lbs penne pasta
1Lb extra sharp cheddar
1Lb Colby-Jack
12 slices provolone
3/4c parmesan
1Lb homemade Chorizo(ask I'll tell you my quick dumbed dwn version)
8oz black forest ham
1/2 can evaporated milk
16oz heavy whipping cream.
I've got 4 events coming up in the next few weeks where the mac-n-cheese is scheduled to be featured by request of those participating, I for one cannot wait... The flavor is impeccable.
Sunday, August 11, 2013
Yeah, I'm still around
http://blog.foodnetwork.com/healthyeats/2013/08/08/10-healthy-peach-recipes-including-peach-cobblers/
Friday, August 9, 2013
Fishing the Ohio
Made a paste of bacon grease, lemon pepper, garlic, smoked paprika, an curry, then hickory smoked... Had to hide the taste of the Ohio somehow.
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