We are in the throwback era, where most everything is getting a much-needed makeover, not just with hairstyles, movies, fashion and décor. Food archives are being ransacked and en papillote (cooking in a pouch) is now getting its spotlight. En papillote’s claim to fame arrived when it was introduced during the era of French Haute Cuisine, where meals were presented with élan and panache. An envelope looking pouch was placed on a plate with much pomp and ceremony allowing the clientele to…
Anyone that has dallied in chimichurri, knows that it’s a green, herbaceous tangy sauce with Argentinian roots that typically is an accompaniment to grilled meats. In Argentina, chimichurri is copiously consumed in restaurants and households alike, as it’s presented with cubes of crunchy baguette as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and in Italy, extra virgin olive oil (EVOO) is showcased with splashes of Balsamic vinegar with focaccia as a starter. In…
A lot has been said when it comes to chicken. Endless discussions about its lackluster qualities. Who ever said chicken was boring, must still be pondering how can it get to the other side? Considering the million preparations and techniques, with deep-rooted dishes going through a much-needed revival and new imaginative takes thrown in for good measure, chicken is the 13thwonder of the gastronomic world when given some TLC, because it’s a blank canvas. Sure, you can slap it on…
This Thai inspired fragrant thigh dish is a flavor powerhouse made creamy by the use of coconut milk. If you aren’t a culinary gangster in the kitchen yet, this will surely acquire you some accolades! 10 chicken thighs – bone in/skin on – remove from fridge at least 1 hour before cooking 1 TSP Gourmet Garden ginger paste 1 TBSP Gourmet Garden lemon grass paste 1 whole head of garlic – unpeel each clove and left whole 1 can…
The food truck craze has taken the world by storm. There is a food truck for every cuisine, prevalent in every city, in most every street corner and food-truck assemblies so their disciples can pinpoint their location. BANH MI– Vietnamese deliciousness that can be complicated or easy in preparation, because anything done with passion is a labor of love. There’s a plethora of different interpretations of BANH MI from food trucks and restaurants alike, each have compiled trendy and traditional takes…
The addition of Thai aromatics imparts a very distinctive take on this Asian Beef classic curry and the coconut milk delivers a velvety creaminess that cuts through the heat level. Don’t skip adding cilantro and squeezing some lime before eating it, it adds the freshness needed to take the flavor notes to the next level. Without it, it’s not the same. Can be served with noodles or plain jasmine rice. Paste 2 TBSP lemongrass paste 1 onion – chopped 2 TSP…
Many of you are probably clueless as far as bibimbap goes. How to pronounce it, let alone having actually tried it. Be courageous and bold because once formal introductions have been exchanged between you and bibimbap, your taste buds will explode and you’ll literally crave it at least once a week. Bibimbap is not only stunningly beautiful to behold but it’s one of the quintessential fares in Korean cuisine. It’s a ubiquitous staple at almost every Korean household, making good…
This is the very essence of East meets West. A spicy dog rendition that is anything but ordinary. Make the aioli ahead of time, so the flavors marry together and shred the veggies with a mandolin, the thinner the better. This one is a real hall of famer. ½ cup of shredded Daikon ½ cup of shredded red cabbage ½ cup of shredded red onions ½ cup of shredded carrots 1 green Jalapeño – finely chopped Black and white…
Here’s another week of dealing with iterative work deliverables and pushing steadily through for the much-awaited weekend. You may be contemplating ordering a pizza, but try this noddle salmon salad instead, as it’s assuredly healthier and it delivers exceptional results. The participants can be changed to whatever you have available and there are no back up singers here, because everyone’s a star in the production. Sautéed veggies, grilled chicken, shrimp, tofu. grilled steak, and why not throw in some pickled onions…
I keep circling back to the Vegas restaurant scene, probably because it was my playground for many years, but the global eats offered in Sin City are some of the finest in the world. Elite chef’s and restauranteurs haven’t hesitated opening establishments on and off the Strip, their calling cards creating phenomenal offerings for shrewd local foodies, gourmands and first-time visitors. Most of the overactive Vegas eaters shy away from the strip, especially on their days off avoiding the daily tourist…
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…
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 –…
“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…