Meat, Seafood, Fowl & Eggs

If you want to make a lasting impression try this stuffed pork roast. It is a show stopper for sure! The choice of pork in this dish is what separates one from the orgasmic to… just… great. It’s just how audacious you want to come off as. I always go for the gusto….go big or go home!   Whats the best cut of pork for a roasted pork loin? The decadent Berkshire pork is the only way to go when choosing pork because of its renowned richness, texture, marbling, juiciness, tenderness, and overall depth of flavor. It’s the Kobe beef...

What is it about meatloaf that makes family and friends argue, whose mom makes the best meatloaf? Before you dis the idea of another meatloaf recipe... I’ll tell you why my mommy’s mouthwatering meatloaf is the bomb! It’s true comfort food. And it’s all about the combination of three types of ground meat…sirloin, Italian sweet sausage, and veal, which delivers the right amount of fat, along with the 4 cloves of garlic and grated onion, and the addition of balsamic vinegar with a kiss of brown sugar to ketchup and Worcestershire. This is why, I always have to have Meatloaf the night...

Frankenstein’s bones…really? Well, tis the season of Halloween and we’re getting freaky!   In my opinion, the best ever tasting pork ribs come from a Japanese black hog called Kurobuta, or Berkshire hogs, as they’re known in the USA. These ribs are so juicy, meaty, and tasty, they’ll blow your mind! They are fabulous roasted, braised, grilled or smoked. Now here’s a tip…pull the back membrane off the slab of ribs, lavishly rub Frank’s bones with a good BBQ pork rub, then wrap in plastic wrap, and refrigerate over night! This makes the difference –I guarantee! These are roasted in the oven...

Like fairies dancing in your mouth…this delish dish hits the right balance of exotic flavors, alluring aromas, perfect-feel texture, and visual appeal. The dried cherries, pickled figs, exotic nuts, and spice rub combine to transport you to a distant and alluring land for that oh-so-desired freaking and peaking stage of deliciousness.   This recipe works great with lamb chops, pork loin chops, or chicken thighs and legs so use whatever you like best. Today I’m featuring green beans as the side, but you could also serve it with pasta, rice, couscous, roasted Brussels Sprouts…choose whatever hikes your skirt and make...