Lime and Cilantro Chicken

1 pound boneless chicken breast
1 cup cilantro lightly chopped
1/2 lime, juiced, about 1 tablespoon
1/4 cup olive oil
3 cloves garlic
1 jalapeno lightly chopped
1 teaspoon salt
1/2 teaspoon black pepper

In a processor, blend cilantro, lime juice, olive oil, garlic, jalapeno, salt, and pepper.
Cut chicken breast into chunks and place them into a ziplock bag.
Pour lime and cilantro marinade into the bag with the chicken.
Let sit in the fridge for at least one hour, for best results, leave in the fridge overnight.
Cook chicken until all of the biggest pieces hit an internal temperature of 165 F.

Goes perfect on top of a mixture of white rice, corn, and cilantro.

Chicken Fajitas

1 pound boneless chicken breast, sliced
1 medium white onion, sliced
1 green, red, and orange bell pepper, sliced
Fiesta Brand Fajita Seasoning

Recipe yields 10-12 medium-sized tacos

Cut chicken into slices and cover in fajita seasoning.
Place in a ziplock bag and put it in the fridge for at least one hour.

Cook chicken first and bring the temperature to 160 F, then set aside.
Saute the onions and bell peppers to desired softness, season with fajita seasoning.
Add the chicken to the mixture and let cook for 5 minutes.
Serve very hot alongside some flour or corn tortillas.

Smoked Beef Back Ribs

3.5 pounds Beef Back Ribs
Total Cook Time: 6 hours at 250°F
Hickory Smoke

Season ribs and let beef come to room temperature.
Place ribs in the smoker bone side down until the internal temperature reaches 145°F.
Wrap in butcher paper and put back in the smoker meat side down until the internal temperature reaches 205°F.

Mussels in a White Wine Cream Sauce

In what feels like ages ago, I traveled to Europe and visited Spain and France. While in Paris I ate in a restaurant, whose name I sadly cannot remember, and ate the most wonderfully delicious mussel dish in a white wine cream sauce. It left such an impression on me and I wanted to recreate the dish in a way that can be replicated easily.

  • Olive oil
  • 2-3 thinly sliced shallots
  • a pinch of saffron, I used about 5 threads
  • 1.5 cup white wine, in this cook I used "Perrin Reserve Blanc"
  • 3 lbs of mussels that have been scrubbed cleaned and de-bearded
  • 2/3 cup cream

  • Pour olive oil into a heavy bottom pot, enough to coat the bottom of the pot. Add shallots and cook until transparent. Add the saffron threads and white wine and bring to a boil, then add the mussels. Steam for about 8 minutes, or until the mussels open. Throw out any mussel that did not open. 
  • Once the mussels open, remove them from the pot and place in a bowl, cover with a kitchen towel. Strain the cooking liquid and return to the pot, add the cream and bring to a boil. Once at a boil drop the temperature and let it cook for 2-3 minutes.
  • To serve place the cooked mussels into the bowl and cover with the sauce. I serve a boul french country bread to soak up some of the sauce as the mussels are eaten. 

New England Clam Chowder

2 tablespoons butter
1 medium onion, chopped
3 tablespoons all-purpose flour
2 cups seafood stock
2 (6.5 oz) cans chopped clams, in clam juice
1 cup heavy cream/whipping cream
2 bay leaves
1 pound baby dutch yellow potatoes
salt and pepper, to taste

Garnish with bacon and fresh parsley

Heat the butter in a large pot and then add the onion.
Saute until soft, but not yet brown.

Stir in the flour. Add the seafood stock, juice from 2 cans of clams (set clams aside), cream, bay leaves, and potatoes.
Bring to a simmer, then cook for about 20 minutes until the potatoes are tender.

Add the clams and cook for 2-3 minutes.
Salt and pepper, to taste.

Cheesecake with Dark Cherry Jam

This recipe is for a simple sour cream cheesecake topped with a homemade dark cherry jam. The sour cream gives the dessert a nice tangy taste that offsets the sweetness.

For the pie crust, I blitzed a sleeve of Lotus Biscoff cookies in the food processor with about 6 tablespoons of melted butter and pressed into the bottom of a spring-form pan with a flat bottom glass.


  • 16 oz cream cheese
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
Preheat oven to 325F. Mix the cream cheese and sugar until soft and well combined, add one egg at a time combining fully. Add in the vanilla extract and sour cream, mix until smooth. Pour the batter into the pie crust or spring-form pan and smooth the surface with an offset spatula. 

Bake for an hour or until the center of the pie jiggles but is not loose. Let cool and chill in the fridge before serving.

Dark Cherry Jam
  • 2 cups of pitted dark cherries
  • 1 cup sugar
  • 1 teaspoon lemon juice

Put the cherries, sugar, and lemon juice in a heavy bottom pot and cook on medium heat until the fruit breaks down. Blend the mixture until smooth and return to the pan to cook down until desired thickness, let cool and once the cheesecake is done, pour spoonfuls of the jam on top of the cheesecake and smooth out until it reaches the edges.

Smoked Chicken Wings

2.5 pounds Chicken Wings
Hickory Smoke 250 F for 2 hours until the chicken was at 165 F
Crawford Barbecue Alamo Dust
Da Kine Hawaiian Hot Mustard Sauce

Before getting the grill to temperature, season the chicken in a tray or ziplock bags and give it enough time to soak in.

Once the smoker is set at a steady 250 F place the chicken with enough distance apart to cook evenly.

When the digital thermometer reads 165 F check all of the chicken to make sure of an even cook.

Get your sauce ready and at room temperature.

Have your smoked wings dry and use a dipping sauce or roll them in your favorite sauce as soon as you pull them from the smoker.

Truffle Fries

4 large Russet Potatoes
2 teaspoons Black Truffle Salt
3 tablespoons Olive Oil
Parmigiano Reggiano

Mix together 3 tablespoons of olive oil and 1 teaspoon of black truffle salt, then set aside.

Wash 4 large russet potatoes and cut them into the french fry size that you desire.
In a large bowl cover the fries with just enough water for them all to be submerged and add 1 teaspoon of black truffle salt.

Blanch at 300 F for 4-6 minutes, until potatoes are soft.
Work in batches and set fries on paper towels to drain excess grease.
Fry at 350 F until golden brown and crispy.

If you were making just regular fries this would be the time to season them, right after they are pulled from the oil.
Since there is enough saltiness from the cheese and truffle oil you won't need to season them now, but can if you like your fries extra salty.

To build the Truffle Fries:
Layer the french fries while they are still warm.
Drizzle with truffle oil that you made in the beginning.
Top with freshly grated Parmigiano Reggiano.
Garnish with Chives.


2 cups of grated cucumber (1 large cucumber)
1 1/2 cups Kalona Supernatural Greek Yogurt
2 tablespoons Olive Oil
2 tablespoons dill
1 tablespoon lemon juice
1-2 minced garlic cloves
1/2 teaspoon kosher salt

salt, pepper to taste

Grate a whole cucumber, enough for 2 cups.

Squeeze the grated cucumber's juice out using your hands to remove as much excess liquid as possible.
Transfer to mixing bowl.

Add the yogurt, olive oil, dill, lemon juice, garlic, and salt.

Mix together and let sit for 5 minutes.
Add more lemon juice, salt, and pepper to taste.
If not serving right away, store in the fridge.

Grilled Choice Angus Chuck

3.5 pound Choice Angus Chuck
Chupacabra Rub A Fine Meat Rub & Season All
Fiesta Spices Texas Style Steak Seasoning

Season meat on both sides and let the meat come to room temperature.

Let the grill get to 500° F and sear the first side for 3 minutes. The second side got a 5-minute sear before flipping it over and cooking it on indirect heat until the probe read 135°F.

40 minute total cook time and a 10-minute rest.