Beef tenderloin Duxelles of button mushrooms Green spinach crepe 2year aged pork prosciutto House laminated puff pastry Pommes puree (texture coulda been better) Red wine reduction with thyme and beef jus

I had some leftover pizza dough and a single chicken thigh so I threw together some Buffalo Chicken Pretzel Balls.

Start with cooking some bacon and crisping up some sliced garlic in the fat.

Season chicken with salt, pepper, paprika, onion, garlic, and chili powder then brown both sides in the same pan.

Cut up the chicken while melting some butter then toss the chicken in the pan and mix it up with your favorite hot sauce. I like Steve-O's Hot Sauce for Your Butthole 🤣 it's actually not too spicy and has a hint of garlic. His Butthole Destroyer sauce is too hot for me though 😂

Once it's nice and saucy, let the excess butter drain. Mix it up in a bowl with bacon bits, fried garlic, and cheese, I used some aged gruyere and Kerrygold Reserve cheddar, then let it chill in the fridge until it's cool.

The pizza dough I used was store bought because I hate making dough 😅, let it get to room temp then stuff and shape your balls.

Bring a 12:1 mix of water:baking soda to a boil then drop your balls for 45 seconds 😆 use a rack to let excess sweat drain while you salt them, then bake @ 420° until golden brown.

Sprinkle with bacon bits, garlic chips, parm, scallions, and parsley then enjoy with ranch!

I didn't forget about my my spoiled dogs 🤣 they got a plain unsalted pretzel ball stuffed with plain chicken, served over shredded carrots with pumpkin puree and celery leaf garnish 😂

The sandwich includes fried shrimp, a sauce made of avocado and tomato sauce with adobo, salsa, and arugula.

This is what my group for school was assigned to make in class, along with a ham and cheese quiche.

Let me know what you think!

Apparently this is a thing in Colorado 🤷‍♂️

Getting a little colder outside and was a rainy cold Sunday so decided to throw together a nice batch of chili. Spice level more on the mild side for the base and added fresh jalapeños to bring it up a couple notches 🌶️🌶️

Let me know how I did.

Originally received a commission for a single chef’s utility knife with olive wood, copper and Damascus steel. With the leftover steel, I paired up a “charcuterie cleaver” for fun. The customer loved it and couldn’t refuse the little brother. Fun set- and s c a r y sharp! These and more can be found at www.cunninghamcustomshop.com. Thanks for lookin’ and happy cookin’!

Technically it supposed to be Pancit Batil Patong but I added some Italian inspiration and created an Asian/Italian fusion.

Noodles. Chopped steak. Mushrooms. Peppers. Garlic. Soy sauce. Worcestershire Sauce. Marinara. And a fried Egg.

It was fabulous!

I’m a culinary student and we made chicken noodle soup in class.

Made a crab and shrimp seafood bisque for dinner. Picked up some nice lump crab and shrimp from the store and pulled this together on a nice cooler weekend as fall approaches. Would love to know how I did?

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Tri Tip Biscuits & Gravy

This is actually a very cheap, quick, and easy meal 🤣

The tri tip were end cuts on mark down, $6. The biscuit dough was 2 for $3 so $1.50. Beef broth, whiskey, flour, and seasoning etc I had in stock but even with all of that (not going to do the math to break down unit cost for the amount used) these ended up costing around $10 lol

Salt, Pepper, Sear, and set aside to cool.

Sear some plain pieces of steak for dog treats while those cool.

Flatten 2 biscuits worth of dough and wrap meat then bake at 420° until they start to brown

While those are in the oven, deglaze the pan with a shot of whiskey then add some butter.

When the butter melts add shallots and garlic, stir until soft.

Turn heat to low and whisk in flour to roux like Ric Flair, whisk in beef stock and simmer until reduced to desired consistency.

Remove from oven, pour gravy, sprinkle parsley and parm, s&p to taste.