Blackened Shrimp
Chabernet recipe for assembling your own blackening spice. Read more
Creamsicle
Tillamook has a new ice cream flavor of Orange Cream I'm reminded of the Good Humor Creamsicle Treats of my childhood. The Ice Cream man drove down Oak Street once a day every summer. Oakland NJ was once an amazing place. Read more
Lipp for Joy
We follow travel blogger Nick Bredimus on Instagram. He wrote "Lipp for Joy" explains the correct pronunciation of the name of the legendary brasserie on Paris' Left Bank. Brasserie Lipp on Boulevard Saint-Germain was a favorite of artists and writers.…
Nick Bredimus a man for all seasonings
Today is World Baking Day, May 21st. We will celebrate a man who was ahead of his time by learning to cook and bake when most males shunned such things. Nick Bredimus was fortunate to have a father, Robert Bredimus, whose mother taught him to cook when…
Slinging it Singapore Style
I had traveled to Singapore for business many times. The Missus was keen to accompany me and experience the Eastern mystique herself. Being a good husband and an even better tour guide, of course I brought her to the original, iconic, and legendary…
Remembering a closed restaurant
A favorite local restaurant has been closed following a fire. We're hoping it reopens, but we don't know when. For now, we have only memories like these recorded in this photograph. A partially eaten portion of Eggplant Rollatini makes my mouth water. It…
Eggs Benedict in Hawaii
The Moana Surfrider Hotel in Waikiki serves a wonderful beachside breakfast. Two poached eggs with a different hot sauce for each egg. Hollandaise sauce over those eggs with spinach and smoked salmon below is perfection. Washed down with Kona Coffee…
Three Essentials for Easy BBQ Ribs
Making a decent version of BBQ pork ribs at home has always been a challenge. We've tried par-boiling the racks before a slow bake in the oven or on the charcoal grill. Also, we attempted to roast them wrapped up in Aluminum foil for a long bake time.…
Classical Gas
Classical Gas is actually the title of an instrumental recording by Mason Williams. It's a masterpiece, but I'm using this phrase in reference to the time-honored tradition of cooking gourmet meals with gas burners. Mrs. Chabernet has the very desirable…
Loco Moco
We didn’t eat Loco Moco the first few times we came to Hawaii. Perhaps we thought Loco stood for crazy instead of Local. It is not the prettiest plate of food, but there is treasure buried under that perfectly cooked egg. The egg is resting…