We brainstormed new ways to eat our pumpkins, and we came up with pumpkin fries. One cool thing about pumpkin is that you can eat it savory or sweet. So we made both kinds of fries. I chose a smaller pumpkin to try this, but the larger the pumpkin, the longer and more french fry …

Now take an ordinary piece of steak. See below. This is not a trick steak. I season it thoroughly, like you would before tossing on the grill. I vacuum seal them. In this case, I have done that by placing them in a ziplock bag, and then submerging it in water when sealing. Now for …

For this particular pig, we used a box, but you could easily use a pit, or just suspend the pig over coals, but in the box scenario, we place the coals on the top of the box. The beauty of a pig roast, is you just need time. But the final product is fantastic. The …

We buy brussels sprouts all the time, and we blanch them, fry them, bake them, steam them, add bacon, lemon, Italian seasonings, salt, pepper, etc. etc. But they are never quite as good as the hipster restaurant down the street makes them. Well, we have finally figured it out. We know what elements we want …

We start with a cornbread-ish type of base. The idea here is for it to be very moist, and tasty, not too bread-like. We start with your favorite cornbread base, and then add minced poblanos, onions and creamed corn, and then we make sure to error on the side of undercooked before pulling out. Next, …

Here we take an olive of our choice, in this case, I used a spanish queen or manzanilla, already pitted and stuffed with pimento, and add a little dried salami, like a pepperoni, or soppressata. I created a breading from a few tasting things, like Italian bread crumbs, crushed up potato chips, and saltine crackers. …

Blend up some garlic, lime, orange, and cilantro for your very own homemade Mojo. Pick out a nice inexpensive pork shoulder and marinate it over night. The next day, roast that gorgeous piece of meat, and what comes out is the main ingredient. You will have to do your best to get your hands on …