Kosher Dosher...“I am a culinary Heretic"

Inspiration  This is a dish was inspired by another recipes method of preparation. The recipe I'm talking about is none other than my version of Pasta Carbonara . The simplicity and the haste at which this dish can be made is what made me decide to add it to my blog. My approach is simple and easy to execute and all you have to do is add or subtract a few ingredients based on that days inclination.   Technique   I don't know about you but busy lifestyles and our ever changing schedules sometimes prevents us from having the finer things in life. I'm here to tell you we don't have to give up on good food anymore. Mastering your schedule and a few techniques is all you need to do. You may think you don't have time to cook but this versatile pasta sauce makes it easy to prepare something tasty and fast. If you can master a few culinary techniques one can put together tasty meals in a matter of minutes. What's really nice about this sauce is it's versatility. C

I had this idea about serving my  Duckcetta  as an appetizer but needed an appropriate canvas. When you make something as good as this your want to showcase it in many different ways. I have already made Pasta Carbonara   and a few others but now I needed to serve it as an appetizer. I came up with the idea for Blood Orange Paste because I knew that Orange pairs well with Duck. Oh Blood Orange Paste just sounds cool too. I made this other dish called "Duck a la me"  aka  Salami Duck à l'orange Fettuccine   and it came out so good that I just knew I had to pair my Duckcetta with Orange.  Ingredients  3 Blood Oranges 1 cup of Orange Juice (Blood Orange juice is preferred) 1/2 tsp of salt 2 cups of Sugar (or other sweetener such as Agave to taste) 1/2 tsp of Xanthan Gum Optional- add some red food coloring if you really want this bright red.I did not add any coloring. Cut into wedges Squeeze as much juice out into a  sauce pan Add

Growing up in NYC and eating (PORK) was normal for me. Having a Sicilian Grandfather turned me on too many different Italians foods, which I miss and love. That being said, I have not eaten any Treif in almost 18 years. About 8 months ago, I saw a recipe being made on T.V. called, yup, you guessed it, Pasta Carbonara. I remembered eating this many times as a young man. Traditional Carbonara like the one my grandfather cooked was made with Pancetta or Guanciale. So with that, I needed a meat that was high in fat and tasted divine. Well, we all know that's Duck. Hence my creation of Duckcetta was born.  “”” Great Article on Pasta Carbonara and it’s possible History.”""  Recipe  2 whole eggs and 7 yolks 35 grams each of Pecorino Romano and Parmesano Reggiano cheese 200 grams of Duckcetta chopped up 28 grams to toasted finely chopped/grounded up pine nuts 50 grams of Pureed Sundried Tom packs in olive oil 1.5 tsp of pepper  1 lb of Spaghetti 6 Tbl

The other night I was thinking about new ways to prepare what I think is the most tender and flavorful cut of meat. In my opinion the Bistro Fillet aka Teres Major is an awe-inspiring and needs to be used in many more recipes. Yes awe-inspiring is the word to describe this cut. This cut has both flavor and tenderness. Although I love serving it as is I believe it could be used in other ways to accompany other creative dishes. I've prepared this cut many times over and now it needs to be combined with something else. It's known for its tenderness and flavor so that makes it easy to pair with just about anything. For several days I contemplated many recipes but the one dish that stuck out at me was curry beef. I love curry!!! Now to create a dish around curry and this meat.  One of my favorite things to do is dream about food. This is where I create some of my best dishes. I can't explain it but when I close my eyes I fall into a relaxed state and dream about food and