This sandwich is a two-hander, and be sure to B.Y.O.B… “Bring Your Own Bib” for a recipe transforms the Sloppy Joe from a sandwich with forgettable potential into your next highly profitable featured special.
Greens, eggs and ham! That’s our hamtastic spinach and broccoli quiche. Quiche is, in my opinion, one of the easiest ways to transform leftovers into a palatable, profitable work of art.
This recipe will help change your perception of what a ham sandwich is, to what a ham sandwich could be. Served open faced and topped with an egg, this Poblano dressed “ham sandwich” hits rockstar flavor levels.
Although easy in preparation, this recipe for Ham & Brie Stuffed Crepes will have your guests wondering “How the heck did they make that?” … It’s that good! Ease, flow and a labor-saving item make this a ham-dunk dish in any culinary operation.
Caramelizing is the process of slowly extracting (cooking low & slow) either natural sugars or sugars that have been added during processing. Many hams have sugars added during the curing process, which makes ham perfectly suitable for caramelizing.
Glazing ham is one of the easiest and most straightforward ways to add multi-dimensional flavor to your ham without breaking a sweat. A good glazed ham is a simple, fundamental recipe to have in your arsenal of culinary tricks.
This recipe uses fresh vegetables and rich flavors, from ingredients like cream sherry and garlic, to compliment striped Walnut & Gorgonzola ravioli from Carla’s Pasta.
Turn your St. Patrick’s Day leftovers into a Limited Time Offer with corned beef hash; featuring tender pieces of corned beef griddle-crisped with potatoes, onions a few creative culinary touches…
How do molasses, cocoa powder, Guinness and dill pickles come together for a mouthwatering holiday meal? Watch and find out!
Philly steak beef can be more versatile than the name implies. From being and add-in to the star of of a unique dish.
Both strawberries and chocolate are categorized as aphrodisiacs… so by coating a strawberry in chocolate you are creating the perfect storm of love.
The global pandemic has spurred the need for creative thinking when it comes to… well, everything. In this case, rethinking video production.
Biscuits are on a top tier in the comfort food category, but there’s a lot of untapped opportunity for restaurants and food service operations using biscuits.
In this dish the combination of crispy seared pork belly paired with the creamy fresh vibrancy of avocado are sure to give you an OMG moment.
Pasta salad is so many things; it can be a light lunch, a refreshing side, or a heartier meal – all it takes is a few basic ingredients.
Create numerous possibilities with popovers starts with just three core ingredients… Whether served as a
Bangers and Mash is a centuries(ish) old pub classic, comprised of sausage (banger) server with mashed potatoes and finished with brown gravy. This rendition of Bangers & Mash is a bit different…
This gluten free rendition of lasagna was inspired by the Greek dish Moussaka, which I first experienced on my recent visit to Athens. Moussaka, much like lasagna, is a Greek dish comprised of layers of potato, ground meats, eggplant and tomatoes.
Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.
This potato and vegetable based pasta-like dish is vegan, gluten free, hearty, comforting and full of flavor… the full meal deal.
Growing up in Maine, the smell of split pea soup simmering was always tell tale sign that the chill of changing seasons was officially upon us and winter was about to settle in for the long haul.
For this Caesar salad, I like to treat the bread bowl as if it was a crouton (a giant round crouton), seasoning with the same garlic flavor profile as I would a standard crouton.
The season of hearty fare and soups is upon us, and so to is the need for us to come up with fun creative dishes to match the seasonal appetite changes of our guests.
You name it and you can most likely find it batter dipped and fried at your local fair. In my opinion, the best and most user friendly fried fair food is the corn dog.
This timbale is an ideal representation of summer. Fresh layers of mildly spicy crab, sweet watermelon, buttery avocado and vine ripe tomatoes are flavor balanced in a way that spotlights the individuality of layers…