Red Beans and Rice
My pal Chris has been experimenting with a Red Beans and Rice recipe that he found. He has had some early recipe setback and I am hoping to give him enough written instruction to get him over the… Read More
Christmas Eve Fondue- Port Wine Maple Cheddar Gruyere Emmental Fondue from the Chef
The Chef Gosselin Fondue Gathering is now a tradition in our abode. Over the past 6 years I have taken the guests to the movies and returned to a nice wine and fondue munch. This year I am… Read More
Pork Tenderloin with Sour Kraut and Black-eyed Peas
Caught myself looking for the UN-Turkey meat as I cruised through the freezer this morning wanting to prepare a one crock pot meal. It is just after Thanksgiving and I had been in the kitchen prepping food for… Read More
Thanksgiving Day at the Chef’s house
It is quiet in the house. My 15 furry family members are in sniff coma. I have been cooking and playing in my little version of heaven all morning. There was a couple of pumpkin pies that came… Read More
Ranch Dip and Salad Dressing
Ranch dip and salad dressing in my area of the planet is almost universal. The locals use it as a wing dip and favorite dressing for every salad type need. The Chef Gosselin version of this classic is… Read More
Salada de Polvo (Octopus Salad)
2 pound frozen octopus, thawed and rinsed 2 onions, chopped 4 garlic cloves 125 ml olive oil 100 ml white wine vinegar 1/3 cup chopped cilantro 1 carrot, halved and very thinly sliced 1 celery rib, halved and… Read More
Peru com Bacon e Castanha Portuguesa (Turkey with bacon and chestnuts)
For the stuffing: 400 g chestnuts, cooked and peeled 2 onions, sliced 2 Tbsp butter 150 g bacon, cubed 100 g pork belly, grounded 200 g pork tenderloin, grounded 1 Granny Smith apple, cubed 4 garlic cloves 1/4… Read More