I’ve been on a bourbon recipe kick and adding it to this jam-like chutney took it to parts unknown. The bourbon provides depth and an unparalleled umami note which will elevate burgers, pulled pork sliders, tacos and ramen bowls to unprecedented levels. It’s also a wonderful accoutrement for any charcuterie and cheese board or mixed with cream cheese to make an outstanding dip. 3 TBSP bourbon 2 TBSP ACV 1 TBSP Balsamic vinegar 1 TSP mustard seeds ½ TSP Aleppo pepper…
Visiting Houston, I stumbled by a small kiosk where I got the inspiration for this dawg. Rico’s Morning Noon Night isn’t a fancy spot, but don’t be fooled by this small hole in the wall, their food is gangster. This is an all-beef hotdog, steamed and grilled to crunchy perfection nestled between a toasted pretzel bun with ketchup and grilled onions. I’ve been on a bourbon recipe kick and adding some to this jam-like chutney took it to parts unknown. The…
There’s no doubt about it, we completely bypassed spring in South FL as summer arrived with brutal temperatures hitting a heat index of 100+F, coupled with the customary humidity, all you want to do is stay indoors our of the heat. Keeping up with the midweek slump, it’s time to try some light fare with virtuous and effortless recipes that are so packed with flavor, you’ll wonder why you didn’t think of them sooner. Such is this one. White flaky, delicate…
I’m a consummate dog lover. I adore the furry four, legged kind, every breed and size. I’ve also an animal lover all my life’ I have a special affinity to horses, they are such intelligent, graceful and noble animals. I’ll admit, I’m bug-phobic and for that matter I have arachnophobia (although I am pretty handy with a can of Raid). When I lived in AZ, open, desert areas abound with wolf-spiders. If you’ve crossed paths with a wolf spider and I’m…
The dreariness of hump day – Wednesdays. I’m sure we’re all trying to circumvent through the week, developing the customary midweek blues. It looks like it’s going to be one of those plop-on-the-couch-evenings with the remote in hand, brainlessly searching for something worthwhile, because you’re not about to watch AGT or a rerun of The Walking Dead. As you’re dipping that multigrain chip into some more guac, you’re contemplating if you’ve even got the energy to order a pizza. Hey,…
These Asian shrimp-inspired meatballs are not only outstanding but addicting. I choose to serve them with a healthy dollop of aioli on top of each ball. If you live anywhere where mosquitoes are raging outside because of the heat and humidity, even more reason to stay indoors and knock these out tonight, as they are pretty light in preparation and rather filling for a weekday meal substituting for the customary meatball. Try not to omit the bonito flakes –…
When illustrating the epicurean Californian playground, Mexican and farm-to-table come to mind as they’re the definately most predominant cuisines. However, within the vast cauldron of ethnicity and gastronomies, Korean food and Sushi (where would we be without the infamous California Roll?) have synonymous rank because of the widespread Asian population. Mexican/Korean fusion catapulted into the limelight when Roy Choi put the gourmet food truck movement on the map with his Korean BBQ taco truck Kogi – if you’ve ever tried…
“Pickled radish slices make a good summer side-dish, Radish preserved in salt is a winter side-dish from start to end. The roots in the earth grow plumper everyday, Harvesting after the frost, a slice cut by a knife tastes like a pear”— Yi Gyubo, Dongguk isanggukjip (translated by Michael J. Pettid, in Korean cuisine: An Illustrated History) Kimchi is a staple in Korean cuisine its typically served as a side dish consisting of fermented vegetables and it’s usually spicy. There are…
MISO BLACK COD EN PAPILLOTE Summer has arrived in full force with the temperatures in South FL almost getting a heat index of 100F and accompanied with the regular humidity all you want to do is enjoy the favored coolness of your aircon home. With the heat comes a lack of desire to prepare food that is complicated and doesn’t heat up your kitchen. There are some virtuous and effortless recipes that are so packed with flavor, you wonder why…
These chicken tenders are diabolically juicy and criminally tasty. Baking them in the oven achieves even crispiness and no-one will ever know they weren’t cooked in the deep fryer. They are excellent for a party, brunch or light summer lunch. 3 chicken breasts – sliced into tenders and lightly pounded ½ cup of coconut milk 1 TBSP of red Thai curry paste 1 TSP of fish sauce 2 TBSP lime juice ¾ cup of unsweetened coconut flakes ¾ cup…
This take of sweet and sour chicken is one that will be part of your chicken chronicles and you will go back time and time again, as am sure you will be asked to replicate. It’s superb for a weeknight dinner as the preparation is almost non-existent and the chicken cooks very quickly and its juicy, tender, sticky and sexy. The glaze from the sauce is rather spectacular so ensure you have enough white rice to serve it over. Jasmine…
I know what you are thinking. What an unorthodox combination of ingredients? The combination of bourbon and vanilla isn’t just spectacular here, but you will wonder why you didn’t think about it before. The flavor arrangement makes for a succulent and amazing roast chicken. I think you should cook this tonight and once you do, I’m certain it will become part of your chicken repertory yet. 1 whole roasting chicken – giblets removed – washed and dried 1 TBSP…
Many of us are still reeling from Bourdain’s passing last week on June 8th, myself included as he was my mentor and good personal friend. After posting my last article Remembering Anthony Bourdain it may seem trite, but I decided to pay homage to his legacy by creating Bourdain’s culinary week. These are some of his recipes that he shared with me and I’ve prepared countless times. It’s hard to comprehend the inner demons that push someone to take their own life;…
“TRAVEL IS NOT A REWARD FOR WORKING, IT’S AN EDUCATION FOR LIVING” Today I’m with the thousands filled with grief and disbelief at the passing of a great gastronomic icon and trailblazer, Anthony Bourdain. More so because he was my personal friend, my mentor, my teacher. He was the one that provided inspiration for my cooking and my writing – there was none better. We live in a world where celebrities are in constant limelight with criticisms, controversy and praise…