I am not a professional cook or even close, but I have completed a couple of Boot Camps at the Culinary Institute of America. That gives me a couple of pieces of paper, some great memories and a hint to how far I have to go on my culinary journey.
I like spice in my food and I like to grill and BBQ. I lean toward Tex-Mex, Caribbean and Mediterranean spices and blends. I won’t say my recipes are the easiest, most accessible recipes around. Three major food groups you’re not going to see used are Pillsbury, Campbell and Kraft. I’m shooting for fresh, healthy and good food. It may seem a little fussy at times. It may take a little more time than a puff pastry, can of mushroom soup and a bag of shredded cheese; but the extra effort is worth it.
I have a lot of experimenting to do, but have some pretty good success first time out. Stick with me and see where we can go with some savory food.