Luxuria Lifestyles Magazine

Confused about all the recommendations for salt?

Read Dr. Mike’s definitive article published in the highly esteemed and respected: Pacific Standard Magazine

With the summer heat cranking into full gear, here’s a refreshing treat. A chilled watermelon cucumber soup, with a hint of smokiness and heat from some roasted poblano and spices. A bit of salty feta balances the sweet ride out. Some blackened shrimp provide a perfect foil, perched on the soup bowl or even atop some hearty tostones bearing a fiery peach mango salsa. All these wonderful fresh ingredients spiced just right make the summer sizzle!

For a limited time only, you can download the free e-book featuring all of Dr. Mike’s original blueberry recipes from the shows broadcast live from The Florida Blueberry Festival-ands a  whole section of bonus blueberry recipes!. Just like us on Facebook at What’s Cooking with Doc. If you are already a fan, go get your copy now!

Get your FREE Florida Blueberry Festival e-cookbook featuring all of the recipes (and some bonus ones) featured there. Free to all What’s Cooking with Doc Facebook Fans! Just go to our FB Fan page and get your copy!

Here is a example by picture (because I have heard they are worth a thousand words, and I am verbose as it is). You may recognize the ever present breakfast take-away; Under cooked and  over processed bread, upon which sits a cheese-like substance. Astride this is a homogenated pork remnant which is capped off by an industrial, invariably overdone, ,egg.

The industrial breakfast take away

Now let us examine the same  ‘ingredients.’ A fresh home made slice of baguette (bread). Smothered upon its face some fine brie (cheese), just a little is needed as the flavor and creaminess come through. A thin slice of aged and crafted prosciutto blankets this (ham) and a free range organic, perfectly poached quail egg (egg) completes the ingredient list. For good measure a bit of crunchiness from a tiny bit of crispy prosciutto elevates the textures.

Fresh slice of baguette topped with brie, prosciutto, poached quail egg and a few bits of crispy prosciutto

Which would you rather be your foundation?

That’s simply why ingredients matter.

Coconut Blueberry Johnny Cakes with Sweet Blueberry Compote

If you couldn’t be there, read all about our blueberry adventures in the Tampa Tribune:

Tampa Tribune Link

Mother’s Day Prosciutto Cups

I have received several inquires as to What the Doc was Cooking for Brunch. Well, here ya’ go; crispy prosciutto cups filled with beef tournedos, heirloom tomato with aged balsamic vinegar, poached quail egg and roasted poblano chili-basil oil. Served alongside are a few roasted garlic and parmesan crostini.

Simple steak and eggs brunch, doc’d up!

Above all else, keep Mom happy!