Posts Tagged "spicy"


Compliments and condiments

Compliments and condiments


Posted By on Jul 1, 2015

As was recently covered at the first ever Culinary Rx course in lovely Boulder, Colorado; the main source of unwanted fats in the modern Western diet is not from meats. It is from salad dressings, baked goods, fried foods and condiments. Items like ketchup are often loaded with sugar, salt, unwanted fats and additives. At the course alternatives like my spicy banana catsup, loaded with flavor from spices, vegetables and fruits were...

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This Week’s Episode!

This Week’s Episode!


Posted By on Nov 14, 2013

This week on FMGTV watch Forbes Riley and Dr. Mike as they make an amazingly healthful, incredibly delicious spicy banana catsup! Warning: Once you have this you will never be able to go back to the bottled stuff on the store shelves! Link Here: FMGTV Cooking From the...

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Get Ducked Up this New Year

Get Ducked Up this New Year


Posted By on Dec 29, 2012

We all survived the Mayan apocalypse. Now, it is a time for new beginings and celebrations. So start this New Year  by getting good and ducked up. If you have not enjoyed a good duck recently (or ever!) pick some up. Here, we marinated fresh duck breast in Asian inspired spices and pan seared it.; served it over a crispy yellow squash pancake and wilted Chinese cabbage and spinach. A drizzle of citrus infused sweet and spicy pan sauce...

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Shrimp Diablo Pasta with Red Sauce and fresh baked French Bread Today we use the rest of the spicy shrimp salad, but with a twist, a doughy twist. The spicy shrimp salad is used as a ravioli filling, topped with a lovely red sauce and served up with some from scratch French bread-which if served with a hunk of roasted garlic could be a meal on its own! Basic Pasta 2 cups flour (about 9 ounces) 2 eggs 2 Tbs olive oil 2 Tbs water ½ tsp....

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Duck, Duck, Confit

Duck, Duck, Confit


Posted By on Nov 5, 2012

This is an inspired post. Inspired because my good friend, Chef Luca Paris (http://lucaparis.com/)  posted a picture of his amazing duck confit appetizer. After  cleaning up the drool, and being several hundred miles from his restaurant; I was forced to go about creating my own version. Adding a little seasonality, I placed the duck confit atop a savory roasted corn buckwheat cake that was topped with some pumpkin butter and crisp,...

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