July 26, 2018

     Let's start with the rack of lamb. In stores, you will find lamb that has been "frenched" to varying degrees. This first rack has the fat cap on and isn't nearly is clean as it could be. There isn't anything wrong with it and some prefer it this way. But it could be a little cleaner.  

      This next rack is frenched beautifully. The fat cap has been removed and the trimming of the meat between the bones has been taken up...

July 26, 2018

     Living here in the SF Bay Area, I'm blessed to have access to amazingly fresh seafood of the highest quality. One of my favorite vendors is Ana's Seafood. I pick up from her at the Larkspur farmers market in Marin county on Saturday mornings. My favorite score from her is the kingfish! The best raw eating fish in the world if you ask me! Superb texture and awesome flavor. With fish of this quality and caliber, why cook it? I decided to eat it raw...

February 23, 2018

Ingredients:

2-3 Elk chops

1 large butternut squash

10 large brussel sprouts, halved

2 medium sweet potatoes, rustic cut

2 granny smith apples, cubed

1 cup of chicken stock

Scallions, separated green from white

1/3 onion, diced

6 tablespoons butter

Brown sugar (optional)

Salt, pepper and garlic powder

For Sauce:

3 tablespoons sugar 

1 cup blackberries

1 cup spiced rum

1/4 cup water

To make the sauce:

1. Place blackberries, rum and water in a small saucepan and bring to...

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