Not your mother’s bread pudding


I know I made bread pudding not very long ago….wait for it…but I love it so much I wanted to create it again after seeing a Food Network chef create a spin off.  If double chocolate bread pudding was a Frankenstein of standard bread pudding it would be Frankenstein’s wife because it’s beautiful and full of spice.  I didn’t know how it would turn out but something said it would be another smash hit with the crowd I serve.  No I don’t know the calorie count nor do I care because it is a dessert and desserts should be unfettered in the area of dietary constraints.   Take your standard pudding and give it an overhaul of croissants and raisin bread with a dash of cinnamon and nutmeg, fill it with chocolate chips and chocolate syrup and place a large dollop of homemade bourbon whipped cream on the hood which gives you a bread pudding hot rod.  I took a thirteen by nine pan with me to dinner and brought home two servings left so that shows I judged right and did not make anyone sick.  This dish is going on my go to desserts list for any occasion.

Cost: $24

Serving size: 20 depending on how big the servings are


  • 2 tablespoons butter
  • 1 loaf cinnamon-raisin bread, cut into 1-inch squares
  • 6 croissants, cut into 1-inch chunks
  • 1 cup semi-sweet chocolate chips
  • 6 eggs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 5 to 6 scrapes of fresh nutmeg, on a rasp
  • 1 1/2 quarts milk
  • 1 1/2 cups chocolate syrup (recommended: Hershey’s)
  • Kosher salt
  • Bourbon Whipped Cream


World Class Guacamole


Ok ok I know this is a late post and no reason for it.  I am also sorry for the bad picture, I guess we enjoyed the dish way too much!  Father’s Day came and past us like a ship in the night.  I wanted to do cook for my dear old dad on his day.  My sister was nice enough to open up her house for a barbeque and did all of the cooking.  I know that my guacamole has been a big hit no matter where I have served it but I wanted to put another spin on it.  I know chipotle is all the rage or was a few years ago but wanted to try it anyways.  I bought all the ingredients for the dish but made the mistake of buying the avocados the day of which I am finding is a big no no because I got stuck with rock hard produce.  The best way to buy avocados is a few days in advance of your event, put them in a paper bag and put them by bananas which accelerates the ripening process.  So I have all the goods to make this dish but had to improvise.  I used an ice cream scoop to mash up the avocados as best as I could and added the rest of the ingredients.  Another tip is add the chipotle and blue cheese in small increments because there is nothing you can do when the flavor gets overly bold and no one wants to touch the dish.  I found using blue cheese crumbles gives a better punch than blue cheese dressing.  The guacamole was a big hit with my family but it’s always hard to tell with family and friends if they are being kind or it’s really good.


4-5 Avocados

1 bundle of cilantro

1 tomato

1 package of blue cheese crumbles

1 large handful of bacon bits

1 lime

1 large pour of chipotle hot sauce

1 bundle of green onions

1 garlic clove

Cost: Twenty bucks give or take depending on deals

Serving size: 10-20 people

Cook time: It’s all prep work which takes ten minutes or so depending on how fast you can dice.

In hog heaven

ImageHunting has been a passion of mine for the past two years.  I thought hunters were an odd group of people who sat in trees and shot deer.  Now that I hunt I get where my fellow sportsman are coming from.  I got a chance last weekend to attend a wild pig field dressing class. I took the class with twenty four others and all were excited to get their hands dirty.  I took the class to get hands on experience of how to break down a wild pig after I dispatched it.  We broke down two pigs weighing around eighty to hundred pounds apiece.  We started with skinning a pig that was hanging snout up.  The pig was quickly skinned and gutted after we received instruction on how to operate skinning knives.  I got a chance to skin from the back down and my hands were covered with blood.  After we broke the pig down, we went to find the wild pig out in the brush to learn to field dress it.  Someone pointed out the dead black hairy sow in the manzanita bushes.  The instructor taught us how to hoist the pig up using a branch and gun sling.  We took it down and field dressed the sow amongst the brush.  The hardest part was to get the sow on her back and not to get dirt on the freshly cut hide.  The sow was broken down to hide and carcass and the hide was packed out by a boy scout in our group.  The whole class was such a great experience from dissection, shot placement, anatomy and I got to come home with a pound of wild pig flank and a pound of roast.  I got to see first-hand on how meat is processed which will affect my choices in the grocery store.  Stay tuned for recipes on how to cook these pieces of game meat.