Simply beautiful berries dipped in a tempered milk chocolate and dark chocolate mixture

Why yes I am.

Definitely a grill master

Oh I’m in trouble now

I guess the handle gives it away

Valentine’s Day is coming up

That there is a lovely barbecue chicken pizza with red onions and bacon with a lot of finally chopped garlic

I owned my own restaurant until 2012 and I have been bouncing around over the years but I found myself for the last four years at a small Italian chain called Francesca’s but just prior to that I was enjoying the previous three years at a little known Italian restaurant Called Alianos, But I do have many styles underneath my belt

I do love Cantonese & Szechwan Style cooking

But I definitely love seafood

Tequila lime freshwater prawns

I know of Kendall. Very good score. I am proud that my daughter is following in the culinary arts. I was hoping that she would be in maybe Something else but daddy is very passionate about food and I started her off doing fractions addition and multiplication very young with recipes before the age of five

@Hawk Reaper I have open five restaurants up for other people and finally one of my mentors talked me into opening my very own and let me tell you it is like a second wife and a child that will consume you but there is no bigger reward and I can’t think of much harder work. Surround yourself with good people when you do decide to open your very own and prepare to have 32 hands in your pockets.

My mothers favorite dessert is pineapple upside down cake so I made a bunch of individual ones so she could take some home this holiday just the right size for her to enjoy and believe me everyone dug in. Believe me when you’re hosting a dinner party for the holidays with family and they bring empty Tupperware with them instead of a dish you know you’re doing something right

Sometimes you just have to be selfish and find a nice quiet corner

I still have some old clientele but I will cater to them continually request for those decadent fudgy dark chocolate brownies that I include condensed milk and espresso

Sometimes you never even sit down and make it to the table. Neglect to make yourself Any side dishes and start the gorge on them bones. I love my barbecue

Shame on me I was a bad boy

I know if I could go on for days what do you like what’s your favorite? Open discussion

Just happy to be somewhere I haven’t been banned yet

It’s brutal out there

🐸🇺🇸👍

Trump go in peace. It’s OK for those of you that know they weren’t after him. They were after us. He was just in the way. My faith I put in the hands of the military to uphold the Constitution and protect its American citizens from enemies foreign and domestic

Well the pineapple on the pizza is very very popular not only in the Bahamas but in Hawaii as well

No but I am I am a chef and I do have to create or re-create or replicate what I am required or requested to do

I’ll second that one
Will just have to create another party as the Democrats have swim way into the Socialist/communist realm

What is over?

It’s all intertwined

@Dstar_Destroyer 🤝

A majority of the citizens of the United States will not stand for this country becoming a socialist/communist country. They have not taken away the Second Amendment as of yet

I’m just saying.

Excuse me has the fat lady sang yet?

Military tribunals

Well then of course Dorian you do not know the spirit and will of the American people historically

Kamala and Pelosi at the helm Is unacceptable

Wow they’re going full satanic

The upside down flag is extreme distress @matthew’s’hoes

Chief justice John Roberts LoLito Xpress

It’s OK USA falls the rest of the world will fall under their tyrannical rule of the elite globalist and the cabal.

I was never worried about Trump still being president I was more worried about the United States military upholding their oath

@Chuck Boris I just made a velveted chicken and broccoli with carrots with an insane roasted garlic and chili paste add it with a little oyster sauce and rice wine that had my taste buds Applauding. Sorry no picture and all the evidence was consumed

I used boneless skinless chicken thigh

It’s one of my greatest passions and I love to do it myself and I’m lucky that I get paid to do it

Paula Deen I’m long the tooth. One of my greatest treasures was my correspondence with Julia child

That woman was a letter writer

Remarkable iconic great addition to the whole institution

Here here

I actually had pizza last night. We were so slammed that I didn’t have time to enjoy the employee meal. So as customers were still pouring in orders were still coming out after 45 minutes of our normal closing hours I popped in a pie just for myself to take home

I love cooking Cantonese and Szechuan style

Then you’re very prone to know who Martin Yan is

Wonderful guy very nice

Still holding onto my third wok Ever owned well seasoned and has lasted me two decades now

Boy we stocked up I have about 15 pounds of some wonderful jasmine rice stashed just in case

Last week I made some chicken tortilla soup that was off the hook. That was one of my two best sellers at my restaurant the other being the cheddar broccoli soup I think because I would put the stems through the juicer and add it to was just another level of depth

You can’t rush, it’s a labor of love. I have a brioche recipe I got from Julia child that I’ve adapted into making these amazing cinnamon rolls with pecans that puts Cinnabon to shame

Yes we used to make pastas and raviolis at the last Italian restaurant that I worked at . After a few years they started cutting cost and before you know it we had a rolling joke of freshly roasted red peppers out of a can! That was the head chef and my joke because we used to toss a whole case on the grill and roast them off peel and cut them ourselves and before you know it we were changing from fresh yeast to dry Yeast and lo and behold here comes a canola oil/olive oil blend in gallon plastic jugs instead of the expensive 1 gallon tins.

You cut corners you hurt the product

But by trade I am a grill master above all else but I have many styles underneath my belt

Partly encouraged by my world travels over the years

I remember when Bahama breeze was just opening up in our area and I went to apply for kitchen staff and I believe I scared the corporate head shop there a little of my knowledge of Caribbean cuisine as he said this was a Caribbean theme americana style which🥱😢

Twice baked candied sweet potatoes with slivers of pineapple. If you’re diabetic don’t even look at this. Sinfully delicious edition to your holiday spread whether be Thanksgiving or Christmas

🤣😂🤣

Young pups

🤨

@Bourbon in Gift Wrap be careful

Well @Sgt.Barkley why feed this lil punk ass disrespectful smart mouth
That wouldn’t Know which end of an A.R. 15 with Leupold scope 223 FMJ to shove up his 🤬

🤣 👌
You have fun. I am going to the food section.

Just lunch I whipped up

A little general Taos

Dried cherry milk chocolate chunck tribute to Jerry Garcia

What to do with a Fuji apple, an egg, flour milk, A pinch of sea salt and a few spoonfuls of sugar. Time to relax and have brunch and watch the latest episode of Zeducation

Been there

Now I like a good crusty thick edge but That is a little overkill.

But Kudos 😎👍

Believe me I’ve mastered the art of 20 inch stuffed pizzas years ago and for an amateur I’ve used a lot of imagination and creativity so I’ll give you two thumbs up

👍👍

What do you have the oven set at?

😉

@Toilet Hugger i’ve got a little tip for your risotto if you plan the meal ahead. If you’re curious well what the heck. When you make a risotto spread it out on a cookie sheet and refrigerate it. Let it cool, Scrape it up with a spatula, and place it in a dish and you have it reserved on demand. When you’re ready place it in a skillet on medium to high heat with a little chicken stock, heat and eat. Your product will come out a lot better for your dish

@The Squawk 🦅 yes I finally looked up and noticed the final result and your crust did not blowup like I was expecting it to rise. You got me there. I’m all about texture and crust. I have a few beautiful restaurant recipes under my belt.
I have noticed a few mistakes that restaurants do make and also some suggestions if you want to get creative like :
Mexican pizza: take a can of frijoles and some mild red salsa and utilize the two mixed as the base of your sauce
Barbecue chicken pizza: I lean towards Sweet baby Ray’s barbecue sauce for this application and I water it down with a neutral tomato pizza sauce so it doesn’t come out like gummy sticky tar

@kalala your dish looks great! Very yummy, that is definitely something I’d like to try reminds me of my char Sue that I love to make on the grill. I miss having a dehydrator. Nothing like sweet and spicy homemade beef jerky not to mention drying poblanos to grind down to mix with cumin, onion, and garlic powder as well as sea salt for my hanger steak taco seasoning on the grilled meat which led people to kick their favorite Taquerías to the curb @ my own restaurant back in the day. Believe me, the hanger steak sandwich was on special every Friday discounted with an upgrade of your choice of cheese, sautéed onions & Portobello mushrooms with an additional charge for over easy eggs. We had a lot of fun. We created several signature burgers that have been attempted to be re-created by larger conglomerates which is very Flattering.

If you’ve ever dealt with hanger steak you know it is a pain in the butt to clean.. All of those trimmed little pieces it just made perfect sense to quickly sear on the flat top And slap it on a tortilla for an experience like no other steak taco you’ve ever had before. Once it hits your lips I got you

Doesn’t matter if you utilize my seasoning mix or one that store-bought or just used purely a little sea salt it’s gonna be damn good

Well the peanut gallery has made a special request for dinner this evening: Waffle with bacon and two eggs over medium with strawberries on top of my waffle
and tomorrow beef stew. So nothing extravagant but definitely comforting and warmth. Looks like I might whip up some cornbread tomorrow to go with the beef stew. I have some miniature Yukon Gold potatoes that will go in wonderfully

You’ll have to elaborate on what part, the risotto or the main dish?

@Toilet Hugger

It’s like my Bolognese sauce for spaghetti. I won’t serve it the first day. It is always pre-prepared and served the second day unlike a fondue which is immediate

Yes Italian fondue. Definitely one of the favorites

My daughter helping me in the kitchen years ago while making brunch we collaborated on the creation of a hot seller at my restaurant a decade ago. Simple my jacked up cinnamon bread loaf thick sliced for French Toast was taken up 3 levels. She suggested “what if we deep-fried it daddy”🤔 The journey began! Taking those thick slices approximately the same size as Texas toast in the egg wash and then freezing to make makeshift cinnamon toast sticks. It was very important after a couple tries that this must be frozen. Also an important addition was sweeten condensed milk to the egg mixture. Believe me this will make a world of difference. Once individually frozen on cookie sheets separated, deep fry and watch it puff up! Be sure to rotate to cook evenly. They will be a very dark golden brown. Almost a turn off but believe me, the end result will be addictive. Place on a paper towel to drain and then while still hot place in a bowl or for best results a Tupperware container. Be generous and cover with powdered sugar and toss. These have anyone putting them to their lips under your spell. Great all by themselves or if you need be go over the top by all means dip into your favorite syrup. Because of the freezing that is needed this will not be a spur of the moment menu item. But be sure to do the whole loaf and store portions in the freezer for whenever the crave hits you. I apologize for not having pictures available for this decadent gift I’m giving to you all in the community. Definitely have fun with it and enjoy. Some secrets I just will not give up but this is one that should not be taken to the grave. Pass it on

Lillian’s cinnamon French Toast Sticks

@The Squawk 🦅 late for the fried rice but I like that : who is Uncle Rodger 😂🤣😂. That’s like saying to someone in their 50s or 60s who is Julia Childs

Well not exactly

Now I love me some fried rice

Unfortunately I have to go light on the soy due to a person in the house special with dietary needs & absolutely NO MSG