Smoked salmon

Hot smoked salmon is one of my favorite treats. It’s easy to put together, tastes great on its own, and can be an important component in several other dishes as well. Oh, and did I mention, it keeps very well too!


Warm artichoke dip

Easy to throw together and a crowd pleaser.


Smoked salmon pizza with capers, red onion, and cream cheese

Start with the pizza crust recipe. For the smoked salmon pizza as an appetizer, I like to make the pizza a little smaller and thinner; therefore, one pizza crust recipe will make about 2 smaller pizzas. Incorporating some dill into the pizza crust goes particularly well with this one.


Smoked salmon dip

So easy to throw together and always a crowd pleaser. Goes great on a charcuterie platter with an assortment of sausages, olives, crackers, etc.. It’s easy to smoke your own salmon or simply buy some good quality stuff at the store.


Mom’s rosy pickled eggs

I love pickled and briny stuff. This recipe may be the reason why. My mom has been making these for years and I truly enjoy them. The pickling liquid imparts a great flavor and the beets make for some curious coloring. Growing up, it was always difficult to explain to friends how these eggs could be good. As an adult, I have learned that they go great with beer and other drinks. You just have to try them! You need a one gallon container with a lid, preferably glass for this recipe. You’ll also need a ton of eggs, but they keep a long time in the briny vinegar.


Lamb lollipops

My friend Holly makes the most delectable little lamb chops, or “lollipops”as we like to refer to them.  There’s something about this dish which brings memories of warm summer evenings with friends. A little time in the marinade  and a short stint on the grill and you have heaven on a stick. When choosing your rack of lamb, plan for at least a couple bones per person. Here’s how she does it:


Chipotle hummus

We used to make this one in the restaurant a lot. Easy, spicy, good! Serve with pita chips or other chips.


Steak seasoning

This is a Montreal style steak seasoning, but we use it on several other things as well. Good savory flavor.


Seafood boil

In Louisiana, this stuff is tossed in to boiling water by the handfuls along with shrimp, crabs, corn, etc.. so good!


Pork seasoning

I grew up eating a lot of items seasoned with Lawry’s season salt. If you are familiar with it, you’ll know that it’s pretty salty. This recipe is very similar. I particularly like this type of blend on pork, but it’s important to use it sparingly. This is one of the few places where I’ll intentionally use table salt, and it’s, well… salty!