Chipotle Ribeye Surf & Turf

Chipotle Ribeye Surf & Turf | You want the best surf & turf this side of the Mississippi? Well you found it! This is the Forrest Gump of surf and turf recipes (I don’t know what that means, but it sounds cool). This will be one of your favorites. This will be the recipe you print out and stick under your pillow. The recipe that you contact us to delete off the internet so you can have it all to yourself. So get your butt up and make this steak before Lieutenant Dan leaves the dock!  

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Sweet Potato Prosciutto Sandy

Sweet Potato Prosciutto Sandy | Do you remember sweet tarts? Those things were awesome (or maybe still are). The point is, we miss our days of shamelessly indulging our sweet tooth addiction, and now we have to find adult ways to feed the need. That’s where the sweet potato comes in. It may take a while to get on your grocery list, but when it does, it might just surprise you how deceptively good it really is. And if you put it on a meaty sandwich…well then you’re just asking for it.

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Crispy Sweet and Sour Pork

Crispy Sweet and Sour Pork | Ok, here’s the deal. No more Chinese takeout. We’re done with that. It’s time to take matters into your own hands and make it at home. It’s not nearly as hard as you think and you’ll be 10x more appreciative of what you’ve got on your plate. It really is worth it. Trust us…or in this case, trust the crispy pork that will make your mouth water like the Niagara.

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Independence Hot Dogs

Independence Hot Dogs | It’s summer. Time for backyard grilling, slip-and-slides and good food. And what is the best summer grub of all-time?! You guessed it. Hot dogs. But it’s time to shake up the classic. We are dusting off our old Boys to Men thermos and bringing back the dog with new meats, killer toppings and toasted cheesy bread.

Let’s make this a summer to remember.

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Butter Fried Pork + Leek Sauce

Butter Fried Pork + Leek Sauce | In this recipe, we dredge our pork cutlets in seasoned panko breadcrumbs and fry them to golden brown perfection. But what would fried deliciousness be without a couple dipping sauces? We combine our pork with a homemade leek sauce and a briny olive mayonnaise that puts this dish in…

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Short Ribs + Red Mole Sauce + Watermelon

Short Ribs + Red Mole Sauce + Watermelon | A few Christmases back I found myself in Matamoros, Mexico, at an orphanage…of all places. I was there just to lend a helping hand, so the last thing, and I mean the LAST thing I thought I would discover was a culinary inspiration. What treasure was hidden in that riven kitchen? What tasty Sponge-Bob equivalent that made the ninos pequenos chant with mucho divertido? That would be the Mole Sauce. Seriously, it was one of the best things I ever ate…here is our take.

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Jamaican Chicken Tenders

Jamaican Chicken Tenders | This is not a joke. When I was a kid growing up in the mean suburbs of Massachusetts, I used to eat so many Tyson chicken tenders that I actually wrote the company to thank them. Seriously, what kind of weird kid was I? Breakfast, lunch, and dinner. I never missed a beat so I know my tenders. But as I grew up, I wanted to make an adult version that wowed a crowd and REALLY reinvented the classic tender. This recipe is it – and to celebrate we added a little international flare, fried cheese and ultimately put four recipes into one! It’s tenders gone wild. You better be hungry.

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Filet Whitney

Filet Whitney | I have a friend and her name is Whitney. She’s a girl. She likes steak so we went all out in honor of her obsession (of steak, not me) and put together a dish that you should make for your next date night. It’s the Beyonce of filet mignon. That’s all that needs to be said…

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T-Bone Pork in Portobello Gravy

T-Bone Pork in Portobello Gravy | Who doesn’t love themselves some pork?! There’s a reason why most hardcore chefs have the stinkin’ animal tattooed somewhere on their body. The pig may be ugly on the outside, but it tastes darn good on the inside. Now if you’re a regular reader of this blog, you know our favorite cut has always been the tenderloin. The only problem with it though is that it can easily dry out on you when it hits the heat. So how do we solve this problem? Two ways actually. First we brine it to lock in all the moisture we can get. And second, is to leave the bone on, so we don’t leave our tenderloin to fend for itself. Oh yea, and it doesn’t hurt that we smother it in a cream, portobello gravy either.

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Sausage + Peppers + Pickled Onions

Sausage + Peppers + Pickled Onions | When I was in high school, my best friend’s name was Joe. Joe had an Italian mom. A mom who was a damn good cook and who, quite frankly, introduced me to this classic – sausage & peppers. Joe’s mom made a killer sandwich, but we decided to turn these same ingredients into one dynamite appetizer that will make you the king of Little Italy…

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Champagne Chicken Teriyaki

Champagne Chicken Teriyaki | Oh, the infamous Teriyaki (or how we say it, TERIAHHHKEEEE, as we karate chop the air). A staple in the Asian food courts. It needs no introduction. We’ve all met it. But surprisingly not many people know what’s in it. Are you ready for the super complex formula? Soy sauce + booze + sugar. Tough right? Sake usually fills the booze role, but since we don’t want you getting bombed and Ubering it to your kid’s soccer game, we replaced it with mirin, a gentler cooking wine…wait a minute, I take that back. We also add champagne and marsala, so I guess get Uber on speed dial after all. Heck while we’re at it, why not throw in our other favorite ingredients from the East side – gochujang and hoisin. This is the Panda Express to flavor city.

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Crispy Chicken Marsala + Creamed Spinach

Crispy Chicken Marsala + Creamed Spinach | Practically all the chicken marsala recipes you’ll find will tell you to flour skinless chicken breasts and smother them in a cream sauce. So guess what? We don’t do that. There is more flavor to be found elsewhere on our friend the chicken – particularly the thigh. The best part is, if you leave the skin on there is no need for any extra flour to help you get it crispy. And when it comes to the cream, rather than drowning our bird in it, we compliment the dish with a side of creamed spinach. This is a tasty twist on a classic…that you never know, might just become the new norm for chicken marsala.

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