Main Course

Coconut Shrimp Po’Boy

October 19, 2018

Here’s another crispy delight! Fried shrimp stuffed inside a warm toasty bun is ALWAYS a good way to kick off a beautiful recipe. There are SO many flavors you can add to this to make your own it’s not even funny… it’s just delicious.

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Main Course

Black Truffle Pizza

October 19, 2018

Where’s my truffle people at?! HUGE THANKS TO Celine Labaune from https://gourmetattitude.com for the black winter truffles from Western Australia and some really delicious truffle honey AND white truffle oil! So amazing. Even if you’ve never had a truffle in your life, I promise you this pizza (as long as you’re not vegan) is one to remember. The flavor of a black truffle is beautiful especially when incorporated into a recipe in different ways. I hope you guys try it out and enjoy!

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Main Course

King Crab Sandwich

October 19, 2018

You could say that this is the “King” of sandwiches for obvious reasons, but in all seriousness this has to be one of the most tender, buttery, and perfectly toasted sandwiches I’ve ever had… also believe it or not, each sandwich comes out to about $6-8 a piece depending on how you portion out the crab… crazy right!? Hopefully, you enjoyed the video and a big thanks to all those crazy crab fishermen in Alaska doing crazy things for delicious intentions!

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Main Course, Sides

Toasted Ravioli & Tomato Jam

September 18, 2018

This is by far the easiest way to have endless amounts of toasted ravioli for a fun party or even just a Tuesday night! Gotta thank Buitoni for partnering with me on this video and letting me go a little over the top with their freshly-made pasta… it definitely satisfied my craving for a good crispy ravioli and the tomato jam dipping sauce put it over the top. Hopefully, you guys enjoyed the video and let me know what you’d like to see me whip up in the future within the world of pasta!

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Desserts

Watermelon Ice Cream

September 18, 2018

This has to be the most perfect summer dessert I’ve ever had. I definitely couldn’t have done it without a little inspiration from the dish “what-a-melon” via Dominique Ansel whose basically my favorite pastry chef at the moment and just a whimsical culinary thinker as you can see… This is such a cinch to make, you can store it in the freezer covered for a few weeks, and its a MAJOR crowd pleaser. Try it out! Let me know what you think! You’ll never look at watermelon the same, I promise.

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Breakfast, Main Course

Tuna Tartare & Lox Bagel

September 18, 2018

I always love to explore new and better ways to do things, so I have to thank my sponsor Chromebook for lending a hand in the creative department for this video. Both of these recipes are absolute rockstars to make for an occasion or a simple deliciously thought of snack during the day! Hope you guys enjoy the recipes and let’s get started!

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