Patrick Jaszewski

Culinary Tyrannosaurus, passport stamp collector, home cook, pilot, strength enthusiast, bilingual, coffee roaster, former homebrewer. Committed to DIY ethic. Minnesota native transplanted in Pennsylvania. Thunderbird MBA Alumni and Golden Gopher. Undyingly positive and open minded. Drives Jill crazy by questioning everything.

James Beard’s Pumpkin Pie

I somehow lost my post on the pumpkin pie I posted back in 2017 when my friend Fausto requested it.…

3 years ago

Game of Thrones viewing party – Whole pig head cooked sous vide, then fried

Yes, Game of Thrones is coming to a close. For the penultimate episode, I wanted to do something over-the-top. At…

5 years ago

Tasting Bay Leaves

Today, we're tasting bay leaves. They're a simple ingredient we've all used, but do you know what they really taste…

5 years ago

Clementine Mojo – a tasty sauce for rich pork

This clementine mojo accompanies the smoky potluck pintxos along with our romesco sauce. I did this video separately to have…

5 years ago

Romesco sauce for potluck pintxos

This romesco sauce is an accompanying recipe to the potluck pintxos we posted for the holidays. You can watch the…

5 years ago

Potluck Pintxos – Smoked Pork Shoulder Bites

Today, I've got the perfect thing for your holiday potluck - my take on pintxos! I cooked a whole pork…

5 years ago

Thanksgiving 2018 – Part 2, sides and desserts

Today is another day and I wanted to pick-up where I left off talking about our Thanksgiving menu.  I hit the…

5 years ago

Sweet Potato Pie: The new king of your holiday table in 2018

Today we're making Sweet Potato Pie! There are many recipes out there, but we like this one from Nicole Rucker…

5 years ago

Homemade “Cronions” – a tasty condiment for pylsur

This is an accompanying recipe to go along with the pylsur post for Iceland.  The main info is all located…

5 years ago