Guinness Caramel Ingredients: 3 c sugar 2 c Guinness Stout 1 c cream 2 T butter Directions: Warm guinness and cream together in small saucepan Add a bit of water and cook sugar to copper color in larger pan Take off heat for 1 minute. Carefully pour guinness/cream into sugar. Add butter. Serve over  Read more »

Learn how to make “Turkey Lurky” and “Chicken Licken” with Alicita Salsa by Suzanne Fields.  It only requires ten minutes of your time. Proceeds of the Salsa’s go to children’s charities and can be found in local Giant’s and Walmart’s.

PORTOBELLO MUSHROOM CAP FILLED WITH SEASONED CRAB MEAT, AND TOPPED WITH PARMESAN CHEESE   courtesy of Chef Robert Barolin at City Square Café, Manassas, Va. INGREDIENTS: 4 each portobello mushrooms de-stemmed and cleaned 1/2 lb crab meat 2 cloves of garlic, finely chopped 1tbs chopped parsley 1tbs Old Bay seasoning 1 cup dry white wine  Read more »

  Congee Recipe 1. Soak dried mushrooms for 20 minutes in roomtemperature water. Drain well afterwards. 2. Heat a wok over high heat and add oil. 3. Stir fry garlic, ginger and mushrooms for 1 minute. 4. Add carrots, brown rice, barley and legumes. Stir fry for less than 1 minute. 5. Add 4 cups  Read more »

Chef Charles Hall of Shakin & Bakin Catering stirs the pot with JC and makes jerk tilapia and coconut rice!