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

16 Apr

Hot cross buns


Hot cross buns has been an Easter tradition in my family since long before I was even born. Growing up as a child we not only looked forward to waking up Eastern morning to baskets full of candy but coming home to hot cross buns after Easter Mass. This recipe is based off the one … Read More

14 Apr

Rabbit sausage


I was raised eating homemade sausage. My Grandfather was not only a butcher but also a world class sausage maker. There was always some sort of sausage on our dinner table. Every kind you can think of from Irish bangers, kielbasa, to blood sausage. This is where I not only developed a taste for charcuterie … Read More