I still can’t believe I am giving away this recipe.  You absolutely do not know how it was guarded.  So, hopefully, you can make it correctly.  I would enjoy knowing of your results. Sahuaro Sauce is not to be confused with the sauce that I first developed for the restaurant chain our family started in … More Sauces – Sahuaro Sauce

Beef filet – 6 oz per person Cooking oil – recommend you use peanut oil.  The problem with olive oil is it has a very low smoking point.  I dislike the use of any type of corn oil. Heat the oil and pour into your fondue pot.  Cut filet into bite size pieces, paying attention … More Steak Fondue

For whatever reason, the use of a fondue pot on the table with a candle for the heat source is a very romantic dinner.  I can’t explain it, but it is worth taking advantage of this knowledge when the need arises for some special evening at home. Cream Cheese Melted variety of cheeses Cream and … More Cheese Fondue

Another Chapter in my book, , “Some Men Can Cook, Some Men Can Watch TV, and Some Men Can Do Both, Secrets of the Fighter Pilot in the Kitchen”.

Incredibly easy to make and so good.  You can’t miss with this recipe. Shrimp – fresh or frozen, peeled and deveined – 1 pound Fresh garlic – 1-2 cloves, peeled and sliced paper thin Olive oil – 1/2 cup Fresh organic butter – 1/2 stick Slowly heat the oil in a ceramic fry pan, add … More Camarones de Ajo (shrimp with garlic)

  Scallops (large) 8 (4 per person) Pancetta – 4 ounces  (If you can’t find it, substitute bacon.  Just don’t use maple cured.  It will totally distort the taste of the food). Heavy cream – 4 ounces Pepper Jack Cheese – 2 ounces Grits – 2 packages Cajun Seasoning – 1/2 cup Micro Greens – … More Seared Scallops & Grits – Contributed by Franco Brady

Salmon Filet – 2 portions with skin Honey – 2 Tablespoons Garlic – 1 clove Dijon Mustard – 3 tablespoons Apple Cider Vinegar – 1/2 teaspoon Caraway seeds – 1/2 teaspoon Black pepper – 1/4 teaspoon Preheat oven broiler.  Line broiler pan with foil and lightly coat with olive oil.  Make a paste of garlic … More Honey Broiled Salmon contributed by {pilot} Ed Mehlhaff

Salmon Filets  – 1 per person served  (Always opt for the wild fish.  I will not eat fish that is not wild.  Shrimp, ok.  Fish, no way!) Fresh organic butter – 1/4 stick Lemon Juice – 1/2 squeezed fresh lemon Cayenne Pepper – lightly sprinkled to taste So incredibly easy!  And very romantic.  Turn on … More Broiled Salmon

Another new chapter from, “Some Men Can Cook, Some Men Can Watch TV, and Some Men Can Do Both, Secrets of the Fighter Pilot in the Kitchen”.

My Dad was a USAF Officer.  He was stationed in Wheelus AFB, Tripoli, Libya, where I was fortunate enough to experience a very different culture at a very young age. We had great family friends who belonged to the British Officer’s Club in Tripoli.  Every Sunday the Club laid out a feast of curry with … More Chicken Curry