Chef Charlie Wiggins

Beef tenderloin croissant sandwiches with caramelized onions and mushrooms, and a horseradish mayo.

This dish is Steak de Burgos. A dish that is native to Des Moines, Iowa. The creamy mushroom and garlic sauce enhances the smooth flavor of this culinary creation. Fillet Mignon is traditionally used for this dish. However, I like to experiment with less pricey, yet tasty, cuts of beef. Here, I used a Ribeye steak. Happy cooking! Chef Charlie

Homemade Mac & Cheese with Virginia Country Ham and Truffles. A very comforting meal on a cold night.

Homemade Mac & Cheese with Virginia Country Ham and Truffles. A comforting meal on a cold night.

Creamy Tuscan Salmon over a Rice Pilaf.

Lobster-stuffed Sea Scallops and Warm Potato Salad with Truffles and Herbed Salad.

The days are getting cooler! It's the perfect time to start my soup recipes. Yesterday, I made Crab Bisque with Havarti cheese and Dill. Havarti cheese is a semi-soft cow's milk cheese from Denmark. Havarti has a creamy texture, mild flavor, and flexibility in cooking various foods. The cheese was named after "Havartigarden," near Holte, where the Danish cheese pioneer Hanne Nielsen worked in the 19th Century. A perfect dinner for a cold evening. Enjoy! Chef Charlie.

I made a Chicken, Portobello Mushroom, Spinach, and Gruyère strata. The word "strata" comes from the Latin word for layers. The best part of making one is that you can use any ingredients you desire or have on hand. You create a distinctive strata by using lots of bread (I cut a French baguette into cubes and toasted them) and cheese. These ingredients are unified by an egg custard ( eggs, milk, and I put a little Dijon mustard in mine). When you slice into the finished product, you can see the beautiful layers. My choice of cheese topping is Gruyere. While stratas are similar to Frittatas and quiches they are fundamentally different. Stratas are appropriate to serve for breakfast, bunch, or dinner. Happy Cooking! Chef Charlie.

Ragu alla Bolognese is a traditional Italian meat sauce from Bologna, Italy. It is made by slowly simmering a mixture of ground beef, pork, and, sometimes, veal, with aromatic vegetables like onions, carrots, and celery, along with a splash of wine and a hint of spice. The sauce is typically thickened with milk to give it a rich and creamy texture. Bolognese is best served with wide pasta shapes like tagliatelle, pappardelle, or rigatoni (which I used). It's known for its hearty and savory flavor. This dish is my own creation of the traditional recipe. I sauteed chicken livers, roasted red peppers, and toasted spice mixture to add depth to the flavor. It worked out quite well. Delizioso!!!! Enjoy! Chef Charlie Wiggins.

Bourbon Chicken over Rice.