Category: Chef Inspired Recipes

Macaroni and Beef

Macaroni and Beef

One of our favorite “Midwest” pasta dishes is this super simple macaroni and beef recipe. I suppose sometime I will write up something fun about casseroles, bakes, and other pot luck style dishes made famous in the heartland of our great country but for now […]

Homemade Poppy Seed Dressing

Homemade Poppy Seed Dressing

My first cooking experiences came out of the Betty Crocker cookbook. That big red piece of American culinary wisdom. I made waffles (many times), chocolate chip cookies, and even popovers out of there as a kid. They honestly were all great. As I got older […]

Homemade Teriyaki Sauce

Homemade Teriyaki Sauce

Teriyaki sauce. Rumor has it there are roots in the PNW with our Japanese friends who emigrated to this part of the USA. Not sure if true (may look it up later) but what I DO KNOW is that we love it. Quick memory of […]

Grilled Radicchio Arugula Salad

Grilled Radicchio Arugula Salad

One of my favorite members of the lettuce family is arugula. Light, peppery, a touch bitter and has a freshness to it that livens up every salad. I have spoken of my buddy (not really) Jamie Oliver a few times. One of his first cookbooks I […]

Classic Brioche

Classic Brioche

When I first started cooking and baking for myself, part out of necessity and probably part to challenge myself with something new, I began to pay attention to two things. First, discover bakeries, cafes, little restaurants, etc. that were not part of big chains, and […]

The Roost Fried Chicken – Bozeman, MT

The Roost Fried Chicken – Bozeman, MT

Since the boys were small, I made it a point to take them to college campuses whenever we were traveling. The goal was to see them for myself (big PAC-10/12 and WCC guy), but also for them to “catch a vision” about what they may […]

Pavé- The Humble Gratin Elevated

Pavé- The Humble Gratin Elevated

A French term most often used in reference to a square or rectangular-shaped serving of food. The term “pavé” translates as “little pavers” or “cobblestone.” The pavé probably also has roots in the gratin, that dish your mother or grandmother or aunt would bring to […]

Burger Month Part 3 – Condiments

Burger Month Part 3 – Condiments

Condiments. Some classic. Some random. Probably always rooted in ritual. Like I had mentioned before, my pal Phil and I decided to take on this task for you, God, and country.  You might remember our first conversation where we debated the stacking effect, how one […]

Burger Month Part 2 – Toppings Debate

Burger Month Part 2 – Toppings Debate

If you have been following, Phil and I have been doing the heavy lifting for you this month in the burger debate that I am sure you are all having somewhere or at some time. Last week we discussed the stacking effect. We covered the […]

“Fake” Shack Sauce

“Fake” Shack Sauce

One of the newish burger shops to make a name in our country is Shake Shack. They finally made it out to Seattle with one restaurant now opened and I believe two more scheduled to soon be opened. Here in the PNW, like so many […]