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Lamb Kofta Burger

Tahini Yogurt Sauce: Add the greek yogurt, tahini, lemon zest and juice, salt and water, whisk together well, cover and reserve in the refrigerator.   Pickled Turnips: In a small sauce pan over medium-high heat, combine the water, apple cider vinegar, garlic, bay leaves, salt, and brown sugar, sliced turnips and beets. Bring to a

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Mexican Mac-n-Cheese

Preheat oven to 350 degrees F. Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt and saute in a medium saucepot over medium-high heat. Saute the vegetable until the onions are translucent, about 6 to 8 minutes.  Add the cumin, chile powder, cayenne pepper, and flour, stirring frequently with a wooden

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Crispy Cornflake Crusted Chicken Sliders

Preheat deep cast iron skillet with canola oil to 350 degrees F. Take the cabbage, remove the bruised outer leaves, cut the cabbage in half through the core to the top, separate the halves, remove the core with a V cut. Take the core cabbage half, lay down flat and slice finely with a chef’s

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Matthew’s Malibu Oysters

Pre heat a grill to high. Shuck the oysters and set aside in refrigeration or on ice, keeping in the shell In a small bowl combine the mayonnaise, white vinegar, parmesan cheese, salt, freshly cracked black pepper, cayenne and white pepper In a small sauté pan, add the olive oil and heat over medium high

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