Hungry?

We’re all heading into the weekend, so why not head for something like this?

Yes, this is a “Buffalo Chicken Wing Cupcake” – sound good?

I’m not sure I heard you – SOUND GOOD?

Imagine getting this gift from your significant other – what better way to say “I love you!”

Yes, some culinary genius decided to combine sweet and savory – and the mashup of chicken wings and cupcakes is the perfect combo – my taste buds will never be the same! See the recipe here:

https://johnrieber.com/2012/02/03/buffalo-chicken-wing-cupcakes/

I appreciate unique culinary mashups, like this caviar balanced delicately atop a golden brown french fry:

The briny caviar and warm crispy french fry is a combo that should delight any palate. As delicious as that looks, perhaps you’d rather try this version instead:

Behold The Caviar Tater Tot!

Yes, there is such a thing, and it tastes as good as you can imagine. As you can see, a Chef took the “caviar/potato” combo to glorious heights, creating inventive food that is as delicious to look at as it is to eat!

See the recipe for this “Caviar Tater Tot” here:

https://johnrieber.com/2015/03/30/caviar-tater-tots-bacon-n-egg-cups-bacon-oreos-culinary-wizardry/

And if you REALLY love caviar, and you want more potato in your life as well, then perhaps you’d like a bite out of this as well:

It’s a “caviar-stuffed baked potato!” Imagine a twice-baked potato: the inner filling has been mixed with butter, then topped topped TOPPED with the most caviar I’ve ever seen!

This is sold at Kasper Caviar in Paris – served with ice cold Vodka – how can you top this? See more of my culinary adventure in Paris here:

https://johnrieber.com/2016/01/09/bite-into-paris-7-days-10-michelin-stars-an-amazingly-tasty-adventure/

Need something a bit more filling?

The Fried House-Made Bologna Sandwich!

Time to get serious – and very very full: can you imagine anything better than a bologna sandwich?

THIS SANDWICH?

When was the last time you ate bologna? Exactly! But this dish, served at Chicago’s terrific Au Cheval restaurant, harkens back to comfort food, yet it is presented in a modern, inventive take. Here it is cut in half:

And here is what it looks like when held up proudly by my son-in-law Mike Minick:

Take a look again: this is a FRIED BOLOGNA SANDWICH! Every kid had a bologna sandwich in their lunch pail at one point or another in their formative years, but Mom NEVER thought to load it up like this!

It has a creamy gruyere cheese on it…the Mortadella is juicy and crispy on the edges – and the flavor – it’s honestly your fondest memories of bologna turned up to eleven!

See the entire menu of amazing Au Cheval food here:

https://johnrieber.com/2013/11/06/fried-bologna-the-brilliant-cooking-at-chicagos-au-cheval-general-janes-chicken/

There you have it – three unique things to stick in your mouth!

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