Archive for groovy chef


Posted in Uncategorized with tags , , , , on April 8, 2013 by groovychef

Thank you to my photographer friend Brandy for using me as her subject in an assignment for her photography class. This made me smile.




What’s “Cooking” in My Kitchen Today

Posted in Uncategorized with tags , , , , , , , , on April 4, 2013 by groovychef

Good Morning all! Today is chocked full of great things coming out of my kitchen. First I am working on a recipe for a “Krab Shell” appetizer using large pasta shells as the vessel for the Krab meat. Then for dinner I am cooking a beef brisket rubbed with a spicy rub and finished off with a sweet bbq sauce.

I will be posting the beef brisket recipe a little later this evening.

I will also be posting a short video feed about my first cookbook, my upcoming second book, and whats in the works for the third book. Look for that video feed to post about 5pm Chicago time.

Lobster Remmick

Posted in Recipes with tags , , , , , , , on April 3, 2013 by groovychef


Lobster Remmick

8 slices bacon

28 slices of French bread (baguette)

14 oz. Imitation lobster meat, roughly chopped

3/4 c. mayonnaise

3 Tsp. Adobo sauce/chipotles

1 1/2 Tsp. minced garlic

2 Tbsp. fresh squeezed lemon juice (one large lemon)

1 Tsp. tarragon vinegar

2 Tsp. Madras curry powder

1 medium shallot finely chopped

1 cup finely shredded Abergele apricot and ginger cheese

1. Preheat oven to 350°. Cook bacon in oven until it reaches a warm deep tan color, about 15 minutes.

2. At the same time the bacon is cooking, place baguettes on a cookie sheet and bake until toasted. Remove from oven and set aside.

3. While the bacon and baguette are cooking, mix together the next eight ingredients in a large bowl.

4. When bacon is done, set aside to cool.

5. Top each baguette with a spoonful of lobster mixture. Finely chop bacon and drizzle over baguettes. Top with Abergele cheese and return to oven for five minutes until the cheese has melted and the lobster mixture has started to “glaze” slightly.

Makes 28 appetizers

Upcoming Events: Book Release Event and Upcoming Book Release

Posted in Uncategorized with tags , , , , , , , , , on April 3, 2013 by groovychef



Good Morning from Groovyland! I have some great news to share…”A Groovy Chef Cooks At Home:Psychedelic Bits and Bites From The Kitchen” will be having a release event at The Book Mouse (in Ottawa) in both May (a mini one) and in June (main event). Very excited about this. The mini one on May 18th will be highlighting “A Groovy Chef Cooks At Home” while the one on June 22nd will be the release event for “A Groovy Chef Cooks At Home” AND “A Groovy Chef Throws a Swankadelic Soiree” coming out at the end of April.

A second book you ask? YES!

In fact, I have several books in the works. Swank is the second book in the “A Groovy Chef Cooks” series and will be a light-hearted look at throwing a groovy get together. It will take you from the pre-planning stage all the way through full menu ideas.

Then, coming in early June (in time for the release party) is the third book in the series which will be part of a smaller break off series called “A Groovy Chef Cooks Gourmet” and it will a break down of various foods (Hor D’ouevres, desserts, seafood, poultry, meat, fruits and vegetables, Italian, French, pasta and rice,sauces and marinades, soups and sandwiches, global cooking).

“A Groovy Chef Cooks Gourmet” is going to take E-cookbooks to a new level by incorporating video feeds right into the book itself for easy click access(the paper copy will have the sights listed) making it an interactive book.

Finally, there has been a slight change to the availability (and cost) of “A Groovy Chef Cooks At Home.” The Kindle version is still available on Amazon for $2.99 but the paper copy is NOT. I made the choice to pull that from Amazon and make it an eStore only purchase. I also lowered the cost to $19.99 (shipping is $3.59) so when it arrives at The Book Mouse the pricing scale matches.

If you are interested in purchasing the book you can click here:


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