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‘Perfectionist’ garlic puree perfects chicken

Years ago I was reading Chelminski’s “The Perfectionist: Life and Death in Haute Cuisine,” the tragic rise and fall of real-life chef Bernard Loiseau (a contemporary of Paul Bocuse who took his own life when rumors circulated that he was about to lose a Michelin star). I was bemused throughout the story, as I knew… Read more »

When it comes to KC barbecue, trust Pokey

It’s hard for me to even remember what I’ve written about and what has eluded the clicking of keys under-hand. I feel that I have so much to say, but that so very much of it is uninteresting. I know my stories drive my kids insane, and I often get the courtesy laugh paired with… Read more »

Try this tart-sweet pickled shrimp appetizer

“Quelle surprise.” That’s all that I could muster when the doctor told me that I had been working through pneumonia for the past week. Oh, the mistakes of stubborn and stupid men. I tend to convince myself that I can magically make a random head cold go away; then, when it turns into bronchitis, I… Read more »

Pineapple salsa cools off jerk skewers

I have had one hell of a day. After an eventful day at school, to say the least, during which students argued and then studied and cooked foods of Florida, it was time to spend an hour on the phone with my cousin who wants to move to Ocean City from Wisconsin. Getting a restaurant… Read more »

Forget myth; oysters are always in season

Oysters; one of the many bounties of the Chesapeake. Mysterious mollusks whose introduction to the human race was probably at the hands of a river otter banging one open on its chest. I don’t know that this particular version of history is completely accurate, but I’m sure that however it happened, it was a very… Read more »

For perfect pasta, ‘00’ flour essential

REPRINTED FROM SEPT. 25, 2014 There are times when something just strikes my fancy and today marked one of those spells. Walking through the kitchen after straightening out the walk-in, I remembered my days in   Baltimore, cooking in some good restaurants. One such place was the Polo Grill by Johns Hopkins University. The chef was… Read more »

‘Old Dough’ goes great on grilled pizza

The kids are back in school, the grilling season is over for most (bite your tongue), and as I’m fond of saying, it’s now time to start getting ready for next summer! My wife and kids are thrilled that the season of the pumpkin is among us, and I guess to a certain extent I’m… Read more »

Bacon-wrapped hot dogs are home runs

Our house is full of children tonight, and there is a nervous laughter in the air. Sleepovers always end up in total mayhem around here, but tonight has hit the kids like a freight train. Rather, the realization that next week the pain train will be rolling down the track at full speed. School starts… Read more »

Overcooking fresh fish akin to crime

Suffering from a bit of jet lag this week, I am trying to get back in the groove.  Understanding that I am on east coast time and that I’m back at work, there is no excuse for not getting up on time. But, there have been a couple days where the kids and I have… Read more »

Chef envisions perfect day for breadfruit

I sat on my board off of Poi’pu in Kauai County, soaking it all in while waiting for a set to come in. This was my first time to the South Shore and in fact our first time to this island and so far it has not disappointed. Typical to Kauai was the tropical sunshine… Read more »