If you have never heard of pajeon, I don’t blame you. It’s a Korean ethnic dish typically known as a green onion pancake, however you can be creative on this recipe and add things like seafood. That’s how my wife and I first had it down in Dallas, Texas when visiting family. That is called Haemul Pajeon. It was a remarkable dish and one that we did not forget when dining at Maht Gaek, one of my brother’s favorite and go to Korean restaurants. So it was my turn to take a spin on making these hearty seafood and green onion pancakes. Korean Pajeon Seafood Recipe Let’s get started on this simple r ..read more

Recently my wife was craving a bit of beef and so we were bouncing ideas off of one another ads to what to make for dinner, and one that contained beef. I immediately thought of things like steak but my wife is a fan of ground beef and so I thought I would start there. As we came up with a few ideas, I threw out the idea of a ground beef stroganoff recipe. It’s still comfort casserole season in Wisconsin and there is still a chill in the air, so  I thought what a win/win situation and hence this recipe. It turned out super delicious and an ultimate comfort dish that is all done in one lar ..read more

Spring is finally springing in Wisconsin. Another hibernation season is almost over. No more snow, and therefore a lack of weather that as Wisconsinites I think we get a bit tired of. This means a new menu comes out around this time of year, but to put an end to the season, I wanted to make a Minnesota Hot Dish for my wife as she was craving a warm and comforting casserole. That’s when the hot dish recipe came into play. If you are unfamiliar with hot dish, it is basically classified as the state recipe of Minnesota, a place where I need to frequent more often. Minnesota hot dish is essentiall ..read more

Athara is a Filipino side dish, or condiment, that is pickled and contains an array of awesome vegetables, including my favorite, unripened green papaya. The same green papaya that is used in one of my favorite Thai/Lao salads, som tam. The great thing about this atchara recipe is that it is easy to make, and the flavors will simply blow your mind. It is pickled in vinegar, salt, and spickes, and it has a great crunch, and goes awesome with grilled meats. Granted you will be taking fork fulls from the refrigerator on its own but when you pair it with any grilled meat such as chicken, pork, or ..read more

Pan con Tomate is a real fancy saying for bread with tomato, and yes, it is exactly that. Something so simple, using the freshest, ripest tomatoes and some really great bread and you have something so addicting that it will have you scratching your head as to why you have not made this before. Pan con Tomate Recipe Pan con Tomate is really a Spanish style tapa, normally an appetizer, but to be honest this can be eaten any time of the day, and I mean anytime. Mine was served around the brunch time hour and I was screaming for more. Currently we have so many tomatoes growing and we are harvestin ..read more

Another season gone by. This time it was summer and that means our garden was in full blossom throughout the summer months and did we ever get a big harvest of tomatoes, among other things. I’ll be honest with you though and admit that tomatoes are not my favorite. I’ll pick them, make sauce, and create BLTs and salsas out of them, and then pretty much make whatever I think my wife might enjoy as she is the one typically easting the majority of them. As I would typically make a tomato and cucumber salad or some sort of Greek salad, I decided to create a little spin off of those and create a Vi ..read more

When you read the title, you may ask yourself ‘Really, 40 cloves of garlic?’ and the answer is yes, really there are 40 cloves of garlic in this recipe. If you did not know, I love garlic, and I probably cook with it once a day in many of my recipes. The one thing I do not like about garlic is preparing the garlic. It’s a bit tedious, especially depending on the garlic you get, but TRUST ME, the bit of time it takes to prepare the garlic is well worth it with this recipe. 40 Clove Garlic Chicken Recipe This recipe is loaded with comfort, simple comfort to say the least. Once you tackle the gar ..read more

I think about a gyro, a lot. Not sure what it is about it, but I do. I think a little about gluteny, and then the power of the smell of the onion over powers that thought. Maybe it is the pita bread, the olives, the yogurt dipping sauce that is oh so divine, or maybe it is all of that wrapped up with a crispy french fry, but gosh darn it it is hard to shake off my mind some times. That’s why we do this. Together. This is not your lamb gyro (still thinking about it), but it is something a little more accessible. It is a chicken gyro. Super easy, especially if you are making this with boneless a ..read more

On my last visit to my favorite Mexican grocery/tacqueria, I decided to order my favorite tacos, three of them to be precise. I’m a creature of habit when it comes to tacos. It’s either al pastor or carne asada. As I always try to sit at the diner/bar area and watch the cook, I always try to practice my Spanish. I always start off with ‘lo siento pero me español no es muy bien’ and go from there. The beauty is the waitresses always help me along and I love that part of ordering food. This time was different though. I saw the waitress scooping a big plate of what looked like scrambled eggs ont ..read more

Kaldereta is probably something, at least for most Americans, you have not heard about. It’s a Filipino, maybe some say Spanish recipe that dates back to who knows when. But the when is how we all know it in the now. It is that delicious comfort food that reminds you of everything. Think of it this way. It’s the USA beef stew, but different. Different in the way whereas there is a liver spread, possibly goat. We are not doing that in this particular version so nothing to fear. But feel free to add about a 1/2 cup of liver jive should you want to. I’m all in, but this is a more simple Filipino ..read more