Chef Jim

More from the kitchen

More from the Rugby Kitchen We are getting a lot of positive feedback to the new menu. One of the most enjoyed changes was to the short rib dish. “You can’t lighten up a short rib” I would hear. “It only goes well in the fall” another cook sounded out. These are the types of challenges that a chef enjoys, shutting up the critics. We decided to take the dish Asian and found that everyone...

Chef Jim

Ahhh The Morning News

When I started this thing I told you I wasn’t looking for a movie deal but I didn’t say anything about TV. Yesterday I had the pleasure of being on fox 2 and doing a cooking segment. I don’t think this will make me a superstar but it’s pretty cool among family and friends. The segments are short, only a few minutes long and it usually takes a few hours to prepare everything pack and load. I know...

Chef Jim

Soups are Not Just for Cold Weather

Soups Not Just for Cold Weather Soups can be a healthy way to fill the belly, but we don’t always feel like a bowl of hot soups on a 90 degree day. Here are a few cold soup recipes that don’t take much time but sure do taste like you spent some time slaving over them. Cold Avocado Soup with Chili Coriander Cream 3 ripe California avocados (each about 1/2 pound) 2 tablespoons fresh lemon or lime juice,...

Chef Jim

Summer salad fun

Summer Salad Fun I was walking the dog with My Wife and mother to be when we ran into some friends. As always the conversation quickly turned to food.  He was trying to make a salad dressing to which my expecting wife said “I can’t stand prepared salad dressings any more”!  Her taste buds have changed in such a way that she can taste all the preservatives in bottled dressings.  I have been making...

Chef Jim

Summer Time Fun

This is just about my favorite time of year. Michigan farmers start to get their fields going, morels are in, the first of the porcini mushrooms are creeping up and I can Grill without a coat on. “A grill, which is, in short, but a roast on an open fire, stands, in my opinion, as the remote starting point, the very genesis of our art.” Auguste Escoffier Escoffier is the forefather of culinary arts;...