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I absolutely love GREAT food, and enjoy preparing gourmet dinners for friends who are enthusiastic about the challenges in pairing fine wines with exciting foods.
Desserts are a crowning glory to a creative menu and I try to have a common denominator throughout a menu even a summer BBQ.

Recent Reviews

Re:Chicken with Marsala, Mushrooms & Gorgonzola

Double the recipe and invite great friends and OPEN a Viognier/Pinot Gris. I prefer this with Wild Rice or a blend of Dark Rices, the sliced white meat is prettier, but the Dark thigh meat tastes incredible.........and yes DOUBLE the sauce. If you must use Onion at least saute to carmelized with the Mushrooms(I sauted my mushrooms first, then the Chicken, it is easier to pop the mushrooms back in at the perfect moment when the chicken is amost done) and please don't use anything stronger than a Maui or Walla-Walla Onion. I am a Gorgonzola fanatic, and who said "low fat cream"???????? What a terrible Oxymoron !!My mouth waters just reading the recipe. The perfect side is oven roasted baby veggies, including tiny Squashes, whole Carrots, Green Beans, Grape Tomatoes and Asparagus Tips and a simple salad of colourful Baby Spring Mixed Greens (this is where the Chiffonade Basil belongs)with a simple Maple Syrup Vinaigrette using Grapeseed Oil and fresh Lemonjuice...Heaven

Posted: 09:52 pm on March 31st 2011

Re:Basic Black-Eyed Peas

All dishes made with dried beans should NOT have salt added while cooking the dried beans....it is the PRIMARY Cause of the HARD BEANS....Add the Salt to taste AFTER the dried beans are cooked and soft. Honestly EVERY decent Chef is taught this basic step. This is NOT an exciting Bean Recipe, it needs a bit more help such as a Tbsp of prepared Mustard,(added AFTER the beans are cooked) preferrably something like a Spicey Jalapeno Mustard.Caerphilly3003

Posted: 08:33 pm on March 10th 2011