Pineapple Pepper Crusted Jerky
Add more pineapple juice to make this sweeter or more pepper flakes to make it hotter. The amount of marinate will make 5 or more […]
Articles by Keith Jennison
Blackened Fish Tacos
We thought the blackening would overpower the fish, but it didn’t at all. The recipe below is enough for 8 “street” size tacos or 4 […]
Creamy Lemon Garlic Butter Sauce
This is really good and really easy. Good for fish, chicken or veggies. Serves 2+. Ingredients: Directions: In a small saucepan add the wine and […]
Mushroom Sauce
This can be used for chicken, pork or beef. Just use red wine and beef stock for beef, white wine and chicken stock for pork […]
Basic Lasagna
The quantities below are enough for an 8 X 9 inch pan, depending on how much cheese and meat you like on each layer. We […]
Real Fish ‘N Chips
Sometimes you just need the real thing. Assuming you don’t have a commercial deep fryer in your kitchen, we suggest using a deep dutch oven. […]
Sous Vide Filet Mingnon
Fillets sometimes have a lack of flavor. This will fix that. Serves 2. Ingredients: Directions: Sous Vide 2½ hours at 133º Trim and tie the […]
Meaty Stuffed Peppers
The ingredients call for 1 pound of ground meat. We use 3/4 pound ground beef and 1/4 pound sweet Italian sausage. You can use anything […]
Steak and Pepper Stir Fry Sous Vide
This is a Sous Vide option for the original Steak and Pepper Stir Fry, but only if you are cooking a fresh steak for it. […]