EASTER
and, some Summer Grillin'!
Of course, I've got some new recipes posted below.
My goal with posting the Polish Easter Brunch Menu including the Butter Lamb was to help preserve tradition, it's got nothing to do with my Butt Kickin' Blacken, it's just a personal thing.
I posted it for the first time, last Spring and received a ton of hits. Then throughout the year I've continued to have people looking for the Butter Lamb, and have been averaging a steady 10 hits a week all year long. Lately the hits have gone up so much that the Butter Lamb has worked it's way up to my number one Googled recipe, and the Easter Brunch recipes are at the number 3 spot. Pretty Cool.
Along with Easter comes the beginning of warmer weather and outdoor cookin'. In Charleston, after a pretty cold winter, I'm actually back to wearing shorts more often than I need to wear jeans and a jacket. To celebrate the warm weather, I've started cooking on the grill again, and I've got a few new recipes showcasing that fact.
Happy Cookin', Cap'n Ron
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The 3 variaties of Butt Kickin' Blacken will kick up your cooking and make it feel like Summer's here.
Cap'n Ron catered my party for a little over 100 people on New Years Eve. His creative hors d'oeuvres wowed my guests, who all want to be here for another party catered by him. Thanks a lot for the great food. D.K. Sullivan's Island, SC
Jamaican Jerk Style
SouthWest Blend
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