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
The Scratch Biscuit w/ Tillamook Cheddar & Parmesan
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…
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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