I am always doing research on food and recipes. I know I am coming into one of the best Oregon salmon seasons in the next few weeks so I am mentally preparing and conducting my research. I know my clients are going to ask… Continue Reading “Bacon Crusted Cedar Plank Salmon with Maple-Ginger Glaze”
I am going to be the first to tell you that you can substitute chicken for pheasant with this dish. You can also use chucker, and or quail. The tomato basil sauce comes from a little Italian joint in South Shore Lake Tahoe called… Continue Reading “Homemade Pheasant and Cheese Ravioli with Tomato Basil Cream Sauce”
This recipe is so easy, just about anyone with a Traeger smoker or any bbq smoker can pull this off. It is so easy, and produces such good flavor that my four year old ate half the loin by herself. It is a simple… Continue Reading “Smoked Balsamic Pork Loin”
I do not do a lot of Vegetable side dishes on my site, probably because I focus on the main and the side dishes are just a part of the program. However, this one is very good and involves a Green Egg and BBQ… Continue Reading “Grilled Asparagus & Onions with Balsamic Vinegar and Oregon Blue Cheese”
After our recent successful spotted shrimp season we had last weekend, I thought what can I do with these prawns/shrimp? I had left over Andouille sausage from my oyster competition. I had a nice jar of sun-dried tomato pesto in the pantry. No problem, I got… Continue Reading “Sundried Tomato Pesto with Andouille Sausauge, Mushrooms, and Prawns”
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