I think my favorite cobbler was a recipe I developed with Chef Joshua Mackintosh for an ACF student chef competition. We used raspberries, blueberries, strawberries & dark chocolate chips for the filling. It was delicious. Josh came in second place... hmmm \I'm not sure I agreed with that evaluation! hahaha

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Often when I'm fishing, people catch bluefish or skate and throw them back. I always run over and ask to keep one or two. Bluefish are quick and easy to fabricate and a delicious dinner to prepare when I get back home from fishing all day. I prefer simply dredging in seasoned flour and frying pieces in olive oil & butter mixed together. Perfect with cold beer or white wine!

My first professional cooking job was as the poissonnier at Le Cirque in Manhattan. Occasionally the Chef asked me to make fried fingers (goujons) of flounder family meal. Being right out of culinary school, I set up the normal mise en place for standard breading; a tray of sifted flour, eggs and breadcrumbs. Chef came over and taught me the quicker method... flour the seasoned fish in a bowl, add eggs to the floured fish (same bowl) and then breadcrumbs (same bowl). (one bowl and a fraction of the time)! To this day, that’s the method I use to make crispy, fried goujons-these photos are with bluefish fillets Junnie and I caught.