Most people crave a juicy aged prime cut of steak when they think of meat. Some people crave fresh caugh seafood like seabass, lobster, or jumbo scallops. The meat I crave most? Duck. So dively moist and full of flavor, I can't think of a duck dish I haven't loved. This one's no different. My brother concocted this sweet and savory duck masterpiece just a week ago and I have been craving it ever since. Texture and flavor diversity make this unique southern-inspired dish a one-of- a-kind home-cooked wonder. The smoked duck leaves that delicious drool-worthy aftertaste while the sweetness of the mash and the tanginess from the green tomatoes combine in beautiful harmony. His “I’ve died and gone to heaven” Cajun Remoulade is just the icing on the glorious stack as it adds a perfect zing to the already pleased palate.

I am an Italian food fanatic.  Often inspired from menu items and altering them for accessible ingredients and ease in the kitchen is one thing I do best.  I also like reinventing classics.  The Mexican stuffed pepper is a classic but hardly strikes my fancy.  My Italian stuffed Roasted Reds certainly would not win a top award for creativity but they would win a prize for satisfying both simple and scrumptious supper requisites. 

I am my brother's protege.  Along with Bobbly Flay, Giada De Laurentiis, and Paula Dean, he's taught me everything I know about the art of cooking. An experimental enthusiast, I have seldom seen him look at a recipe. This guy relies on inspiration.  His flair for fare produces some seriously delectable bites. Particularly infatuated with Asian cuisine, he is my go-to expert on stir-fry and curry creations. A Mexican food buff as well, he has an extra special place in his tummy (and his mental recipe repertoire) for tacos-of any kind. This guy has come a long way from the ten-year-old who loved squirting ketchup on his Ole El Paso tacos. I strongly suggest you read and reproduce his Asian Fish Tacos- "killer" does them no justice.

A perfectly ripe mango with all its succulence nearly bursting from the skin was hollering my name from my otherwise pathetically empty fridge.  A can of Coconut milk and Jasmine rice were in plain sight in my pantry and I knew that with some searching, I'd find some lemons and oranges that were hidden but patiently resting and waiting for for some groping.  Yes, groping.  However, and to my dismay, not a single package of fresh meat was present, encouraging a typical "UGHHH".  I knew excatly what I wanted to make and this meatless kitchen was posing a bit of a problem.  Publix is only two minutes away so if I wanted to create any concoction at all, I would need to gather the motivation to jump in my car and go.  A good mild fish always pairs perfectly with a tropical fruit salsa. It is one of my chief go-to cuisines and is a serious "people- pleaser" with minimal effort. Below you will find my extra clear directions that even an amateur should be able to follow (hopefully).