Paprika

A honey mustard sauce with Korean flavors coats the fried chicken on this crispy, spicy, and tangy sandwich.

A play on Italian Wedding soup but with Polish ingredients like beet and spaetzle

A nice balanced salad with lots of kale and farro that is accentuated with browned sweet potato, funky blue cheese, and a little truffle oil.

This dip has sweet potato, bean, rosemary, and a hint of truffle for the perfect fall appetizer.

Clamato, Pickled Green Beans, and Bacon Salt, for delicious bloody Caesars.

Three juicy delicious burgers that have beer in all of the ingredients!

A tasty North African dish of eggs poached in a spicy tomato sauce, and some homemade lamb merguez sausage.

The second meat at my meat slicer party last weekend was roast beef. Roast beef is insanely simple to make at home, especially when you have a meat slicer to cut it paper thin. If you make this same exact recipe and try and cut it with a knife it is going to come out a little chewy unless you really are able to cut it very thin. Anyways, roast beef is roast beef right? Yea it was perfectly cooked and seasoned, and really fresh, but still just roast beef. What made these sandwiches truly memorable though, was the crispy shallots and hint of horseradish mayo, along with fresh baked onion rolls from a local bakery near my friends house who hosted the party.

Mexican chorizo is not really that common in New England, in fact, most people around here think you are talking about the much more common portuguese variety when you say the name. At my burrito shop, we used to get fresh Mexican chorizo that was delicious, but then the supplier kept sending the portuguese stuff by mistake and it was starting to annoy me. We are a burrito shop man! One day we ran out of the mexican kind so I whipped up a quick homemade version after skimming a few recipes. It came out ok, but everyone REALLY liked the stuff we were bringing in much better. This reaction made me really want to make chorizo better than the store bought one, so I tested recipe after recipe for several months until I got it right! Now we not only save money on it, but everyone loves the stuff! If you happen to live close enough to Cafe Burrito, come in and try some on a burrito or taco (it’s especially good on our breakfast burritos), But if not, here is the super easy recipe to make some on your own!

The idea for this one came from the type of shots where you float one alcohol on top of the other. I thought it would be fun to do with soups and this was the flavor combo I happened to be craving that day. The soups went great together. A nice sweet simple pumpkin soup with that extra sweetness from the caramelized onion was a great contrast to the sharp spice of the ancho floater.

Did you guys know that hummus makes an awesome alternative to pizza sauce? I used it on pizza at a recent pizza party, and a few people even called it the best pizza there! I decided not to get weird with the flavors like I did yesterday, instead I just topped the pizza with some of hummus’s best friends. Friends like feta, olives, kofta, and tzatziki.

It’s been hard for me to switch gears from the whole “Stuffed” concept. It’s too late to get this guy into the book, so here it is, Stuffed DVD special features! This is a play on a scotch egg, but also a Peruvian dish called papas rellenas. The key is perfectly soft boiling the eggs so that the yolk stays soft and comes running out when you cut into it.