Okay, so you've been one of my subscribers for months, now, and you feel as though, I haven't really given you anything you can call extraordinary? Well, here's something I've had up my sleeve since the mid 90's! It's a dish that's close to my gut, as well as my heart! Yup, you guessed it! It's Garlic Shrimp with Parmesan Rice! No, this isn't your classic creamy Parmesan rice recipe! It's a drier version, that doesn't eat like Risotto, or anything close to that! Check it out! For this recipe, you'll need:                                                          Large Shrimp(Peeled & devained)                   ...

  Jambalaya is a Louisiana-origin dish of Spanish and French influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes Sausage of some sort, often a smoked sausage such as Andouille, along with some other meat or seafood. Frequently pork, chicken, crayfish, or shrimp is used. The vegetables are usually a soffrito-like mixture known as the "holy trinity" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilies, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done. If you're like me, and really enjoy Cajun - Creole recipes, without having to fly to New Orleans, to have some, then, this one's for you! Throughout my life, I've been very fortunate to have sampled different versions of this classic dish. Here's m...

   One of my favorite cuisines, is Chinese Cuisine. I absolutely, love the flavor profiles of fresh vegetables, soy sauce, ginger, garlic, and scallions. Being a fried rice junky, is certainly, no secret either! Throughout my youth, my family always made various stir-fry dishes. However, I always found myself searching for the "real deal," when it came to Chinese food, since most of what we eat here, in the states, is known as:"Westernized Chinese Food." Honestly? I prefer the real thing!   It was only recently, that I discovered Lap Cheong, or Chinese Sausage. I enjoy its flavor profile. The sweet subtlety of cured Pork Sausage, really sends my taste buds, soaring! Now, on to the recipe! Keep in mind, you can double, or triple this, for your crowds' needs, or as you see fit. First, here's what you'll need: 2 Eggs 1 Scallion (thinly sliced) 1 Clove Garlic (minced) 3 Chinese Sausages (diced) 2 Tbspn Shao Xing Wine 1 Tspn Butter 2 Cups Ric...