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My father used to say, “Chuck doesn’t do anything in halves.” He was right: sometimes its a virtue and sometimes a curse. He and my mother taught me to cook, sometimes using cookbooks, like Julia Child's, but more frequently just winging it. This site is a roller coaster ride of recipes, articles, ingredients and anything else that involves cooking and presenting food. There is something here for everybody from beginners to experts.

Cooking Temps

Chicken breast 165, Chicken thigh 170 or more. Pork med well 145, Pork med 140, Rack of lamb med rare 131, Beef very rare 125, Beef rare 130,Beef med rare 135, Duck Breast 126, Salmon med 118, Disclaimer: USDA stds dictate much higher temps. To be super safe, cook everything until it is dry and crunchy, then toss it in the trash

Absolutely the Best Chicken Sandwich

Working on a recipe now. I’ve done several versions of this and it is incredible!

Homemade sourdough roll, Asian slaw, smoked pork belly, and super crunchy chicken that isn’t dried out.

Mac and Cheese Goes High End

I have never been a fan of lobster Mac and cheese....Until now. Mixing a great ingredient into Mac and cheese fails to showcase the ingredient, may overcook it, or obscure the texture. How about simply putting the ingredient on top of the Mac and cheese? 

Lobster on Mac and Cheese

Shrimp and Heirloom Tomatoes on Mac and cheese

Korean Fried Chicken

Working on comfort food for Fall.

Korean fried chicken on crispy smashed potatoes with hollandaise sauce

Outdoor Frying and Authentic Wok cooking. This is a total game changer!

Cooking anything at high heat inside is very likely to set off smoke detectors and make your house smell bad. If you have tried to use a Wok inside you know that it simply doesn't work; Stove burners don't produce nearly enough heat even if you have a fancy pro-style range. I have found the solution, and it is soooo good!

Amazon link

 Puts out 59,000 btu which is about 3 x more than most ranges. The stand is very sturdy and it is easy to use. It hooks up to a std propane tank for grills. 

Check out Korean fried chicken here

New Stuff Coming


I haven't posted much new stuff, but I have still been active in the kitchen. I'm working on some recipes and techniques for a few dishes. Here are some pics.

Crab Cake on roasted Red potato/shiitake hash, Baby Bok Choy, hollandaise and Thai Sriracha

Surf and Turf Crab Cake with dry aged ribeye


Coconut Red Curry Bowl

Noodle Bowl

Noodle Bowl

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