Pico-Guac The foundation of southwest cuisine consists of 2 parts: Pico de gallo Guacamole These ingredients when executed correctly can elevate a dish from good…
PaperPlateChefApril 1, 2016
Yukon Gold Gnocchi and Winter Asaparagus with Italian Cab-Sav Reduction A few weeks ago, I wanted to make gnocchi. However, as I dove into learning…
PaperPlateChefMarch 31, 2016
Roasted Butternut Squash Bisque The story behind this idea was, the question: “Why is roasted butternut squash soup/bisque so good?” So, on my way back…
PaperPlateChefMarch 31, 2016
The Big-E Burger Today was a typical northwest type of Saturday for April. I woke up to rain this morning, and wondered if the minor…
PaperPlateChefMarch 31, 2016
The Döner There are 4 components to this dish that make it DIVINE DIVON (as my mom would say). The Marinade. It is very simple,…
PaperPlateChefMarch 31, 2016
The Scratch Biscuit w/ Tillamook Cheddar & Parmesan First things first, pre-heat your oven to 450 degrees 2 cups flour 4 teaspoons baking powder 1/4…
PaperPlateChefMarch 31, 2016
Applewood Smoked Pork w/ fresh Pico-Guacamole on a Grilled Cracked Wheat Pita Sunday afternoon. The sunbreaks told me to get outside and tidy up the…
PaperPlateChefAugust 19, 2013
The Scratch Biscuit w/ Tillamook Cheddar & Parmesan First things first, pre-heat your oven to 450 degrees 2 cups flour 4 teaspoons baking powder 1/4…
PaperPlateChefMarch 31, 2016
The Döner There are 4 components to this dish that make it DIVINE DIVON (as my mom would say). The Marinade. It is very simple,…
PaperPlateChefMarch 31, 2016
The Big-E Burger Today was a typical northwest type of Saturday for April. I woke up to rain this morning, and wondered if the minor…
PaperPlateChefMarch 31, 2016
An Assorted Pick
Applewood Smoked Pork w/ fresh Pico-Guacamole on a Grilled Cracked Wheat Pita
Applewood Smoked Pork w/ fresh Pico-Guacamole on a Grilled Cracked Wheat Pita Sunday afternoon. The sunbreaks told me to get outside and tidy up the…
Roasted Butternut Squash Bisque
Roasted Butternut Squash Bisque The story behind this idea was, the question: “Why is roasted butternut squash soup/bisque so good?” So, on my way back…
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