18 Oct

Popovers-The only recipe you’ll ever need


The popover is the American version of Yorkshire pudding, a batter pudding originating in England. It’s a light, hollow type of roll made from a very liquidy egg batter. They’re best baked in popover pans which have angled sides to help give them their shape. The tapered cups are set apart to promote air circulation and help … Read More

08 Oct

Carolina smothered salmon


Smothering, Étouffée, is a French cooking technique created by Cajun Creole people. The technique goes back hundreds of years believed to have been developed in Louisiana but has since then spread throughout the South. Smothering is a simple technique that is cooking in a covered pan over low heat with a small amount of liquid. … Read More

03 Oct

BBQ bacon ice cream


As a private Chef I respect and celebrate all aspects of gastronomy. Some of my favorite applications are sous vide, artisanal bread baking, and sculpting chocolate. Honestly though, cooking on the BBQ has always been my absolute favorite cooking technique. Nothing beats standing in front of the grill on a beautiful day. I’ve been very … Read More