The drunken shrimp!

This is my favorite!-- These are butterflied shrimp marinated in oil, ground coffee beans and bbq seasoning- the longer the better. Then the shrimp are grilled. The aromas are heavenly. This is served with a sambuca butter cream sauce. Don't use too much cream- just a dash. make sure all the alcohol is burned off! Once it thickens- its done. Serve with sauteed spinach and roasted red peppers

Tbone's pasta bowl!

This has a little bit of cajun and italian mixed in. This is a shell pasta tossed with a chicken, andouille sausage and shrimp asiago cream sauce. The proteins are sauteed with butter, olive oil, garlic and cajun seasoning. Don't forget the green onions! Haven't figured out a formal name for this dish yet

brussel sprouts with hazelnuts

Now I've hated brussel sprouts my whole life. This is the only way I'll eat them. sprinkle a little sugar on top before serving them. takes the the bitterness away from the sprouts.

potato and beer cheese soup

shouldn't have to say a whole lot about this one! make sure a quality cheese is used! do not use sargento or velveeta!-- its not cheese. you might as well use elmers glue!!!

potato pancakes

this is one of my favorite things to make. its very easy- the key is the right potato- use russets!!!

Tortilla con papas and huevos

This isn't a mexican tortilla- this is a spanish style tortilla- which is anything cooked with eggs. it is pretty much an omlette- only it isn't folded. this tortilla is made with potatoes and a little roasted garlic.

swiss steak

This is a classic swiss steak- when making the steak patties make sure fresh bread is used and drown it in a little cream. the patty will hold better

Oysters rockefeller

This is classic oysters rockefeller- oysters, bread crumbs, butter, pernod-- a little S&P-- oh yeah and a little love wouldn't hurt either. This preparation uses a becamel for the condiment on top. I prefer a bearnaise sauce- I like the taragon flavor

oyster po' boys!!!

There is nothing special about this New Orleans classic- one trick is to use panko bread crumbs when you fry the oysters- it gives a better crunch. Goes well with a remoulade sauce.-- if u want the recipe just e-mail me or post a comment

Dick confit with orange gastrique

This dish is very tedious, but delicious if done with patience and practice.

Steamed Mussels in a butter wine sauce

One of the easiest and most delicious dishes to make. The mussels are steamed in savignon blanc, butter, shallots and garlic- in the middle there is a tomato rose for garnish

Rice tian and vegetable medley with a light cream sauce

This is very simple dish to make it goes really nice with a piece of grilled chicken

Gravlax

This is classic gravlax from scandanavia. the salmon is cured with sugar and salt for a week then served with cream cheese and dill.