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This website is going to be a place where you can go to get recipes for your next big event or just a quiet time at home. All my life I have known I wanted to cook professionally.  I hope someday to own a restaurant that serves american and ethic cuisines. I love trying recipes from all around the world! See one of my favorites from Italy below.

 Thanks for coming!

My name is Carson Wood and I was a junior chef on Chopped Junior on the Food Network. Now I have my own website about cooking. I am 11 years old. I am a boy but I've got to say I love makeup! I live in Kalamazoo,MI and I am afraid of bees. 

LOBSTER LINGUINIe.

   INGREDIENTS

     2 6oz Lobster tails,defrosted

     1 tbsp unsalted butter

     1 tbsp of flour

      1 cup of milk

      1 clove garlic chopped

      salt and pepper to taste

      1 tbsp of tomato paste

       1 medium zucchini

       1/2 cup of sliced sweet onion

        1/2 of a sweet red pepper slice

       2 tbsp of unsalted butter (for vegetables)

        1/2 pound of linguinie

       1 tbsp minced parsley 

       1/4 cup freshly grated Parmigiano cheese

   1. In a large pot boil 4 quartz of water. Add lobster tails, cover pot and cook for about 2 mins or until lobster tails turn pink. Remove tails and put in    ice water bath for 2 mins. Then using kitchen shears cut shell length wise along underside and remove tail meat, Chop and set aside.

    2. in a 2 1/2 quart pan melt 1 tbsp of butter, then add 1 tbsp of flour and stir well. Then add 1 cup milk and whisk until thickens. Add garlic , tomato paste and salt and pepper to taste.

    3. in a large saute pan add 2 tbsp butter, melt. Slice zucchini into half moons, add to pan along with sliced onions. Saute for 5 mins, then add red peppers and cook until peppers are soft,turn of heat and set aside.

    4. Boil water in a large pasta pot add linguine and cook according to package instructions.

   5. Add cooked linguine to pan with cooked vegetables, stir in sauce top with cooked lobster, Parmigiano cheese and parsley. Enjoy!