Tom's Kitchen Recipes

Recipes worth keeping.

Written down before I forget them. New ones added when one earns its place.

Crab-stuffed flounder roll with yellow rice on a rustic stoneware plate, walnut board with remoulade and lemon

Crab-Stuffed Flounder Rolls

Delicate flounder wrapped around seasoned crab cakes, brushed with Old Bay butter and finished with a quick remoulade.

Prep 15 min Cook 12–15 min Serves 3
Tom's Seafood Boil spread on white linen with walnut wood edges, shrimp, crab, scallops, clams, corn, potatoes, sausage, lemon, and parsley

Tom's Seafood Boil

A big family-style seafood boil with shrimp, scallops, crab, clams, sausage, corn, and potatoes, with mild, spicy, or spice-later options.

Prep 30 min Cook 45–55 min Serves 12
Six roasted poblano pepper halves on a walnut board stuffed with chorizo, ground beef, and ground chicken fillings under browned shredded cheese, with a brick-red bowl of cheese and whole serrano peppers on cream linen

Stuffed Poblano Peppers, Three Ways

Par-roasted poblano halves with chorizo, ground beef, and ground chicken fillings off one shared onion, garlic, red pepper, jalapeño, and serrano base. Freezer instructions included.

Prep 35 min Bake 18–22 min Makes 12 halves
Filet mignon and goat cheese crostini with balsamic drizzle on a rustic wooden board

Filet Mignon & Goat Cheese Crostini

Tender medium filet, creamy goat cheese, and balsamic glaze on toasted Italian bread. Small bites, big payoff.

Prep 10 min Cook 18 min Makes 10
Mound of smoked pulled pork with dark bark pieces on a walnut board, stoneware ramekin of BBQ sauce, pulling forks, thyme and paprika scatter, cream linen

Smoked Pulled Pork

Mustard binder, generous rub, apple smoke, then pan-braised at the stall in butter, agave, and apple juice until probe-tender.

Prep 20 min Smoke 10–14 hr Serves 12
Amaretto sour with thick velvety white foam in a chilled coupe glass, lemon twist and brandied cherry garnish, scattered allspice berries on a walnut board

Amaretto Sour with Allspice & Chocolate

An elevated sour with rye, allspice dram, and chocolate bitters. Velvety egg-white foam, warm baking-spice depth, served straight up.

Prep 3 min Shake 30 sec Makes 1
Three steak street tacos with chili-spiced sirloin chunks, cotija, white onion, cilantro on a walnut board with a stoneware ramekin of chili-lime aioli and lime wedges

Steak Street Tacos with Chili-Lime Aioli

Grilled top sirloin chunks tossed in a smoky chili-spiced pan sauce, tucked into warm corn tortillas with cotija, onion, cilantro, and a bright chili-lime aioli.

Prep 15 min Cook 15 min Serves 4
Whole upright smoked chicken with mahogany skin propped on a half can of bourbon barrel stout on a walnut board with pan jus, lemon, rosemary, and a scatter of smoked paprika

Tom’s Beer Can Chicken

Whole chicken propped on a half can of bourbon barrel stout, slow-smoked over apple and pecan wood. Bold-but-mild rub with a built-in spicy version.

Prep 15 min Smoke 2.5–3 hr Serves 4
Glossy mahogany barbecue sauce in a mason jar with a small stoneware ramekin and wooden spoon on a walnut board, cream linen napkin and warm side light

Tom’s Sweet BBQ Sauce

A glossy, sweet-leaning house BBQ sauce with deep brown-sugar richness and a soft tang. No-cook — whisk, rest, ladle. Dial the vinegar to taste.

Whisk 5 min Rest 8 hr Yield 1 qt
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