Author Archives

Sometimes known as the Wandering Foodie. Likes to study and prepare the classic recipes. Writes for At The Lake Magazine - Cuisine Section

• Calamari At Home

  By Bravado Cooking for Men on September 2, 2011 • ( 0 )

  

  You can now get frozen packages of calamari, already cut and ready to cook.  Over cocktails, a slightly goofy friend of mine (shown above) and I started experimenting to come up with a calamari dish that is similar to what… Read More ›

• Magic Chinese Salad

  By Bravado Cooking for Men on August 19, 2011 • ( 0 )

  

  The average male thinks about sex 72 times per day.  If you don’t believe me, try counting.

• Hand Cut Asian Cole Slaw

  By Bravado Cooking for Men on August 18, 2011 • ( 0 )

  

  Hand Cut Asian Cole Slaw I once took this dish to a party and told everyone endlessly that they had to try my Hand Cut Asian Cole Slaw.

• Salmon and Pesto

  By Bravado Cooking for Men on August 8, 2011 • ( 1 )

  

• David’s Lemon Caper Veal Piccata

  By Bravado Cooking for Men on August 3, 2011 • ( 0 )

  

  Bravado Difficulty:  5.5/10 Prep Time: 30 minutes   David is an aspiring Bravado chef.  In a reflective moment over cocktails (I think vodka was involved), he said he dreamed of making Veal Piccata, one of his favorite dishes, but knew… Read More ›

• Basil – Part III

  By Bravado Cooking for Men on August 3, 2011 • ( 0 )

  Let’s get some new ideas on how to use basil and pesto sauce.  To get the dendrons firing, here are some slightly bizarre, but exciting appetizer ideas that the Society loves. Walnuts with Pesto Sauce:

• Basil – Part II

  By Bravado Cooking for Men on August 2, 2011 • ( 2 )

  

  My daughter-in-law called the other day and asked how to cut basil without ruining the plant.  It’s very easy.  Trace a stem downward and you will find new little shoots coming out at various points along the stem as shown… Read More ›

• Summer Pesto Extravaganza

  By Bravado Cooking for Men on August 1, 2011 • ( 0 )

  

  Across most of the U.S. and Europe, this is the season for basil, one of the herbs most revered by the Bravado Cooking Society.  All Bravado chefs grow their own basil – it is a requirement.  If you don’t grow… Read More ›

• Cooking and Wooing

  By Bravado Cooking for Men on May 27, 2011 • ( 0 )

  

  While writing the chapter called “Cooking and Wooing”, I decided to practice one of the recipes with Barbara, the special person in my life.  I’m sort of Bravado proud of the result.  This is an individual beef wellington.  Note the… Read More ›

• Visiting Celebrity Chef, London

  By Bravado Cooking for Men on May 7, 2011 • ( 1 )

  

  This was my first stint as visiting celebrity chef (VCC). I strolled to the High Street every day and selected things for the day, along with appropriate wine, of course.  We saved some of each meal for next-day toddler meals… Read More ›