Hey y’all — I’m The Oklahoma Food Dude!
Welcome to my table — where food is love and every dish tells a story.
I grew up in a home overflowing with love, laughter, and the smell of something always cooking. My passion for food started with my family and friends. The kitchen was our gathering place, and the meals we shared became the moments we cherished most. That’s why I’m here — to share those same recipes that have been passed down, celebrated, and loved by the people who shaped my life.
I live in the little lakeside town of Westport, Oklahoma, where I’ve spent years perfecting both old classics and new creations. This home is my kitchen lab — and now it’s yours, too. From here, I’ll bring you into my world of Garden-to-Table cooking, showing you how to plan, grow, can, and cook fresh produce with a whole lot of heart and flavor. I love gardening as much as I love grilling, and I’ll teach you how to do both — Oklahoma-style.
We’ll visit local farmers markets, meet the folks growing our food, and explore the richness of Oklahoma's fresh offerings. But we’re not stopping there.
We’re hitting the road — and the skies — to travel the world in search of authentic flavors and hidden gems. From street food in small villages to dishes prepared by world-class chefs, we’ll bring those global tastes right back to your own kitchen.
So pull up a chair, hit that follow button, and join us on this adventure.
Let’s cook. Let’s laugh. Let’s eat.
Because around here, it’s all about family, food, and love.
The Oklahoma Food Dude
Okie Attitude
Smack Ya Sweet, Buttermilk Wings
These wings may be soaked in buttermilk and brushed with honey, but don’t let that fool you—they bring the heat like a July sunset on the lake. Crispy, golden, and glazed in a sticky-sweet hot honey sauce, this is comfort food with a kick and a whole lotta Okie attitude.
Perfect for tailgates, backyard hangs, or any time you want to impress the neighbors without breakin’ a sweat (well… except while eatin’ ’em)
Full Video Premiere
OFD Brown Butter Sage Gnocchi
Cookin’ Up Comfort with the Oklahoma Food Dude
Welcome to the heart of the kitchen and the soul of the prairie! In this episode of Cookin’ Up Comfort, the Oklahoma Food Dude is bringing a little fancy to the farmhouse with a dish that’s equal parts rustic and rich: Brown Butter Sage Gnocchi.
Fresh sage straight from the garden, butter browned just right, and pillowy gnocchi that’ll make you forget every boxed pasta you’ve ever met. Whether you’re cooking lakeside, fireside, or just dreaming of wide open spaces, this one’s for the flavor-lovin’ folks who believe food should feel like a hug.
Grab your taters, keep your boots by the door, and let’s get cookin’ — Oklahoma-style.
Bold & Lively
Sunset Steak
You’re lookin’ at a steak so thick it casts a shadow at sunset.
This 3-inch, bone-in Porterhouse is where fire meets flavor and size meets swagger. Grilled to a juicy medium-rare, crusted in OFD seasoning, and dripping in garlic-rosemary butter—this ain’t no dainty dinner, y’all. It’s a slab of Oklahoma pride, carved and served straight from the flames. If your knife ain’t heavy, don’t even try.
Two-Steppin' Tacos
Taco Tuesday
Back on the red dirt roads of Oklahoma, dinner meant gathering, sharing, and working with what you had. One summer night, with just half a pound of beef and a surprise delivery of pork from a friend, I tossed both in the skillet, added smoky spices, and created a taco so good, I begged for thirds.
It wasn’t fancy—but it was bold, hearty, and full of Okie soul. That’s the story behind these Two-Steppin’ Tacos—where beef and pork dance together in every bite.
Let’s get cookin’.
Taco (Salad) Tuesday
Crunchy Kickin’ Taco Salad
Back on the red dirt roads of Oklahoma, dinner meant gathering, sharing, and working with what you had. One summer night, with just half a pound of beef and a surprise delivery of pork from a friend, I tossed both in the skillet, added smoky spices, and created a taco so good, I begged for thirds.
It wasn’t fancy—but it was bold, hearty, and full of Okie soul. That’s the story behind these Two-Steppin’ Tacos—where beef and pork dance together in every bite.
Morning Time at the Lake
Blueberry & Lemon Zest Sourdough Bread
There’s nothing like the scent of fresh bread rising with the sun. This Blueberry & Lemon Zest Sourdough Boule brings sweet bursts of berry and bright citrus zest together in a crusty, golden loaf that tastes like spring in every slice. It’s simple, seasonal, and full of Oklahoma Food Dude love — straight from the kitchen to your table.
Spring Time at the Lake
Asparagus Two Ways
Springtime at the lake always sparks fresh inspiration in the Oklahoma Food Dude kitchen.
The garden’s first asparagus spears are popping up — crisp, green, and ready for something special.
Today, we’re serving it two ways:
First, Bacon-Wrapped Asparagus, grilled to smoky, crispy perfection.
Then, Buttery Skillet-Cooked Asparagus, seared golden in rich butter with just a hint of garlic.
Two simple ways to let fresh flavors shine — straight from the garden to your table, Oklahoma Food Dude style.
Week One Recipe
Spinach Artichoke Dip
Summer Time pickling will soon be upon us ...It is one of my childhood "smell" memories of waking up to my mother and grandmother making these amazing limed pickles. It is a 40 hour simple process but you will a holiday favorite that will be expected every year. Watch for the our updates on Growing, Harvesting and Process these amazing pickles
Recipe of the Summer
Granny's Pickles
Summer Time pickling will soon be upon us ...It is one of my childhood "smell" memories of waking up to my mother and grandmother making these amazing limed pickles. It is a 40 hour simple process but you will a holiday favorite that will be expected every year. Watch for the our updates on Growing, Harvesting and Process these amazing pickles
GTT Special
Garden-to-Table Spinach
The Oklahoma Food Dudes' Garden-to-Table program empowers families to cultivate, harvest, and process their own food, promoting self-sufficiency and healthier eating habits. It offers guidance on selecting garden sites, managing soil health, and choosing suitable crops to ensure effective produce growth. Participants learn harvesting techniques that maximize yield and preserve nutritional value. The program also provides instructions on processing methods like canning, freezing, and drying, enabling families to store their harvests longer. This comprehensive approach fosters a deeper connection to food sources, encourages sustainable living, and enhances community food security.
Recipe of the week
Fresh GTT tomato sauce
In the recipe you will learn how to use those fresh, vine ripe tomatoes that you are growing and turn them into a delicious, rich simple pasta sauce. Watch for our updates on the Garden-to-Table (GTT) where we show you the process of Planting, Growing and Harvesting your own fresh vegetables for this and other recipes.
