Chef Jon Gibson
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“Shrimps-giving” Dressing Recipe

  Cuisine – Southern/Acadian Servings – 4 Prep Time – 20 minutes Cook Time – 45 minute Total Time – 1 hour 5 minutes   Ingredients: 8 cups French bread (preferably stale) – cubed or torn into 1/2-1” 1lb Andouille sausage – cut into quarter moons 4T Unsalted Butter 1C Yellow Onion – small dice [Read More]


#4 Tuna

Hello everyone and welcome back to Fish 101…. The purpose of these articles is not to sway you in anyway form or fashion as to why or why not to eat a certain fish or where or what to purchase. We are all adults and what you decide is your business and your choice. These [Read More]


Ribeye Meatball Recipe

Ribeye Meatball Recipe Cuisine – American-German Skill Level – Intermediate Prep Time – 15 minutes Cook Time – 20 minutes Yield – 18 Meatballs Ingredients: 2lb Ground Ribeye 1C Panko Breadcrumbs 1/2C Grated Parmesan 4 Garlic Cloves – minced 1 Yellow Onion – minced 2T Fresh Rosemary – minced 2T Fresh Parsley – minced 2T [Read More]


#3 Salmon

Hello again everyone and continuing on with our “Fish 101”, today we will cover the 3rd most consumed fish in the U.S. …Salmon. I get asked this question almost on a daily basis and that is “which is better, Wild Caught Salmon or Farm Raised?” This debate has been going on for a few years [Read More]


Pork Belly Carbonara

Serves – 4 Cuisine – Italian 1lb Vermicelli or Thin Spaghetti (makes 4-6 to 8oz portions) Ingredients per serving: 8oz Cooked Pasta 2 large eggs (1 for pasta and 1 for garnish) 1C Derby Sage – grated (substitute Parmesan) 4oz Smoked Pork Belly – diced (substitute 4 slices bacon) 4 each Garlic cloves – minced [Read More]


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