Experience a taste of the Big Apple with four easy and delicious chopped cheese sandwiches, a classic New York City street food, packed with ground beef, melted American cheese, lettuce, tomato, and mayonnaise on toasted hoagie rolls.#SandwichItWithMish

I wanted to call this "One by Land, Two by Sea", but I figured no one would ever find the recipe. So we'll keep that as the subtitle. There's a lot going on here. See my onion strings recipe for a topping that adds some crunch. When you put all these flavors together, it'll blow you away.

This is definitely for the carnivore and the seafood lover. Surf and turf with a kick. The shrimp is cooked in a curry sauce and the steak has a garlic herb butter drizzle. Mmm, Mmm, Good!

This is an East Coast staple! original hoagie comes with lettuce. You may also use Romaine..we used what was available 😊

My husband and I discovered this sandwich at a deli in Harlem NY.

As usual, I didn’t get inspired until I opened the fridge and cabinets. I realized that I had the beginnings of Macaroni and Cheese. I decided to introduce everyone’s favorite land animal, SPAM, as my candidate for the turf component of the dish. Along with some smoked salmon, canned clams and peas, this turned out to be a low budget banquet.

You can double or triple the recipe depending on how many people you want to feed. I promise there’s a steak under the shrimp but I had to load it up with seafood 😭🙌🏼

#mycookbookThis gumbo is the real deal! It is definitely a labor of love and takes some practice, but so worth it! This is as Louisiana as it gets y'all!This makes 18 large servings, you may need to half or quarter the recipe.

A classic that everyone loves, and the best part is they're super easy to make. Here's the recipe for how I like them. Hope you enjoy!

I love surf and turf, so I decided to try and turn it into a quick(ish) and easy sandwich. This is it, so let me know what you think

This dish was inspired by a delicious meal that was created by Her Majesty, Inc. by Chef Chelsia. If you ever have a chance, take a trip into Forsyth, GA and try out her weekly menus that are made fresh every day. You’ll never go wrong stopping by each week for something new at the very inviting and warm dining area.

Surf and turf means the best steak, lobster, seafood and side dishes city restaurants have to offer. When you live on a rural farm, you make this yourself on your backyard grill for guests.I found long 22” long stainless steel flat kebob skewers that span the lenght of my barbecue right over the hot coals, long enough to grill a big plate full of meat, seafood, vegetables, onions, peppers, mushrooms and fruit, flavors seared in, a colorful assortment of fresh vegetables and fruit.And the kitchen stays clean, you can visit with your friends.The trick is to size each vegetable and meat to a shape, size and weight that will all be perfectly seared over hot coals on one side, then turned over and cooked over an even charcoal fire.Lobster tails are 4 ounces each. Jumbo shrimp are 2 ounces each. Large Sea scallops, rated U15 are one ounce each. Now you decide how big to cut the salmon, tuna, beef, pork, lamb, chicken, or tofu, same shape, weight and thickness, so the morsels are even distance on the skewers from the fire and cook in the same time.The long skewers allow me to give each morsel room between the pieces so the heat can cook even on both sides and in between, and cooking results are consistent every time I grill.Festive dinner.