Southern Pot Roast

"Southern Pot Roast" with "Collard Greens" and "Cheesy Bacon Grits" .. Slow braised beefy goodness with Onions, Garlic, House Made Beef Stock and Red Wine. I strained the braise and reduced it into a thick rich "demi glace". 

My grits are super creamy because I combine Semolina Flour to regular corn meal and cook it super slow and low. The result is a deep rich flavor on it's own. Next, I add a mixture of Cheddar, Asiago and Jarlsburg Cheese and finish it with crispy bacon. 

My Collards are slow braised in a sauce of Bacon Fat, House Made Chicken Stock, Onions, Brown Sugar and Apple Cider Vinegar.

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My Award Winning "Osso Buco"

My award winning signature dish .. "Osso Buco" with puree of cauliflower and smoked apple gremolata.

Tagliatelle e Ragù di Pollo di Funghi e Rucola

Springtime and Mushrooms .. What could be a better combination? How about "Springtime and Mushrooms .. What could be a better combination? How about "Tagliatelle e Ragù di Pollo di Funghi e Rucola" or "Chicken with pasta in a ragu of mushrooms and arugula". 

Fresh flavors of springtime mushrooms, onions, tomatoes and peppery baby arugula cooked into a thick sauce and married with house made tagliatelle pasta and served with slow roasted chicken thigh quarters.

If this isn't a staple in your springtime Italian menu .. make it so!" or "Chicken with pasta in a ragu of mushrooms and arugula". 

Fresh flavors of springtime mushrooms, onions, tomatoes and peppery baby arugula cooked into a thick sauce and married with house made tagliatelle pasta and served with slow roasted chicken thigh quarters.

If this isn't a staple in your springtime Italian menu .. make it so!

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Campanelle alla Arrabbiata

"Thatsa spicy saucea" .. and I wanted a spicy pasta dish tonight and that's exactly what I got with my "Campanelle alla Arrabbiata" or "Campanelle Pasta with Angry Sauce".

Arrabbiata is a rich "Roman" sauce made of garlic, tomatoes, and red chili cooked in olive oil. Basil is sometimes used in this recipe. Tradition calls for penne pasta .. but I like "Campanelle" or "Little Bells" pasta which offers more of that sauce grabbing power. 

"alla Arrabbiata" means "angry style", named so for the those little red hot Italian chili peppers. You can find several different variations of this famous dish all across southern Italy due in part to the various regional cooking traditions.

If you like spicy food .. this is your meal .. "Get Angry"!

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Banana Toffee dessert with Espresso Whipped Cream

As promised .. My "Banana Toffee" dessert with "Espresso Whipped Cream".

Cooking the cream is the hardest part of this dessert. The sweetened cream must be sealed tight, water bathed and cooked for nearly 4 hours. The result a thick, pudding like texture with a rich toffee flavor.

Bitter chocolate crumb .. bright banana flavor .. the rich cream and topped with an espresso whipped cream.

One of my all time favorite sweets.

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Apricot Glazed Ham Loaf

What to do with all your leftover Easter ham? Whelp .. I followed my family tradition and turned it into "Apricot Glazed Ham Loaf" with "Thyme Perfumed Scalloped Potatoes" and "Roasted Asparagus".

Ham loaf is a Pennsylvania Dutch .. Eastern Ohio Appalachian dish that has been in my family for centuries. I just kicked mine up a knotch using flavors that pair well.

Simply grind your ham in your food processor then add an equal amount of ground pork, eggs, dry mustard, diced apricot, bread crumbs, pineapple juice, onion then bake .. baste with my signature apricot glaze then last 15 minutes of roasting. I kid you not .. this will make traditional meatloaf a thing of the past.

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Tagliatelle Alfredo

After a nice glass of wine at Powell Village Winery, I came home and whipped up "Tagliatelle Alfredo" .. My interpretation of this popular Italian dish .. Heavy cream, butter, shallots, garlic, nutmeg and parmigiano reggiano with my "house-made" Tagliatelle Pasta I made earlier in the day!

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