This year we decided to ditch the rib cook off we normally do on the 4th of July for something a bit more laid back and casual. We all decided it was slider time. Still quite quiniesetial Americana and a nice respite to allow us relax and enjoy a Tuesday celebration.  Four different versions were… Continue reading Shrimp Banh Mi Sliders

The first time I did this recipe I placed the tenderloins directly on the grates over the coals. It looks like I mentioned that the pork needed a jus and I assume the juices were lost to the fire.  This time I followed the cooking method and used a large cast iron pan over the… Continue reading Pork Tenderloin Argentinian Style with Orange Confit

I love to grow tomatos in the garden but this year I have only one tomato plant in the garden. It’s a volunteer and I had no idea what variety it would reveal itself to be.  Another reason why it’s a blast growing your own tomatoes is they can be prolific. In so much as… Continue reading Tomato and Oregano Tarts -Roger Verge

This recipe from Julia grabbed my attention with the mention of Chutney. I love Chutney and it’s just so rare for me to come across. Chutney is not excactly a staple in San Diego for that matter. Though I didn’t have Chutney this evening, I did have some excellent Golden Plum Preserves we have been… Continue reading Julia’s Sauteed Pork Chops with Robuchon cumin orange glazed carrots. 

Roger Verge is a Master Chef who’s two books of his I own, are some of my favorites. He has a way of making everything sound incredible and easy to prepare. It’s all about getting into the right frame of mind and he has this down.  This recipe is super simple and had just a… Continue reading Scallops with a Green Pea Sauce. 

This cookbook has been producing some fun recipes that are right up our alley when we are looking for an Asian flare. This is from a local San Diego chef who has owned and operated “Safron” Thai restaurant for years. We love her fresh tofu spring rolls and peanut and sweet and sour dipping sauce… Continue reading Grilled Asian Pork Strips – Tenderloin – Moo Ping

So we put away the pans and hit the sky for some excitement and a change of scenery. We haven’t been to Europe in 15 years and now realize we have been really missing out. The food is immaculate and the culture even cooler. Everywhere it seemed food was so elevated with the masses it… Continue reading Amsterdam and South Africa Vacation