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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

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