Finally, My Video on Jayni’s Kitchen!

Holy crap. I now have a total humble, new-found respect for people who do video work. I’ve been trying to get this huge video up on the blog for two days. If you do this kind of work, props to you. (and if you don’t know what props means, don’t feel bad. I had to look it up. It means to give the proper respect to someone due of that respect)

Word.

To remind you of the ancient history, this started on March 9th of this year. My wife somehow shoehorned me into a taping of… ...continue reading about Finally, My Video on Jayni's Kitchen!...

Tortellini with Caramelized Onions and Sundried Tomatoes

I hadn’t planned on posting this because the three cheese tortellini is store bought. Not that I sit around making tortellini like an Italian grandmother all the time, but it was just going to be pasta in a marinara sauce. Then I found I didn’t have any pasta sauce. It became afternoon at the improv. Believe it or not, this is the thing I love most about cooking and I think I would totally dominate on Chopped on Food Network. (shameless self plugging in case a FoodNetwork VP is checking out my blog). ...continue reading about Tortellini with Caramelized Onions and Sundried Tomatoes...

FoodMedic featured in Examiner.com

It’s always humbling when someone wants to write about you. That’s certainly how I felt when Christa Avampato from Examiner.com approached me through Twitter to interview me about FoodMedic. Christa was very thoughtful and also took the time to write about us on her personal blog at Christa in New York. ...continue reading about FoodMedic featured in Examiner.com...

Daikon Radish, Sunflower Butter, and Broccoli Appetizer

I have to admit, this may look like an odd appetizer. At the least you might think, how in the heck do those flavors go together. I’m gonna take a shot at answering both and tell you how to make both a great vegan and raw appetizer. In case you’ve lived under a rock, or your are a post grad student, eating raw means exactly that; eating all your meals from raw ingredients. If you think that’s tough, try being a raw chef. I am not. The play now unfolds…You’ve carefully and thoughtfully cold smoked a brisket for 19 hours, the sausage was made right in your very kitchen, and the baked beans contain the best applewood smoked bacon money can buy and pigs can make. Your significant other announces, “oh, by the way, Mike’s new girlfriend is a vegan”. (Yep, one of those) But, you proclaim, that’s not possible. We don’t have interplanetary travel and you know for a fact life doesn’t exist on Venus. ...continue reading about Daikon Radish, Sunflower Butter, and Broccoli Appetizer...

Sprout Feta Quesadillas

I haven’t been in the mood to cook lately and my refrigerator looks more like a Sear’s display model than one in a home occupied by humans. It’s also starting to get warm in Texas so my lettuce and spinach are bolting (shooting up seed pods). Eating bolting lettuce is not for the faint of heart. You would be better off eating grass from your yard; trust me, I know. ...continue reading about Sprout Feta Quesadillas...

Something for Mother’s Day

Mother’s Day is coming up (in case you haven’t heard the fifty million radio and TV ads) and this would be a nice recipe to leave out on the counter Saturday morning sometime. It is a pretty simple and beautiful dish your significant other can make without subjecting you to toaster waffles or something worse. It’s also nice to make enough for the kids as well so they don’t feel at all left out of the day. ...continue reading about Something for Mother's Day...