What’s up foodies? I hope you all had a great summer. I am happy to announce that my new cookbook is now available for pre-order! It is being published by Page Street Publishing and distributed by Macmillan. The book will take readers around the world with exciting recipes prepared using the sous vide method. Mastering The Art Of Sous Vide Cooking features delicious recipes such as Continue reading “Announcement: My new cookbook is available for pre-order!”
The sous vide revolution is in full effect! If you have not tried this type of cooking yet, you are truly missing out! And if this method is new to you, let me explain to you what it is. Sous vide is low temperature cooking that involves vacuum sealing food items in heat safe cooking bags and placing them in a precision temperature water bath for a period of time. Your food maintains it’s nutrients and remains juicy and flavorful. Pork does particularly well when cooked with the sous vide method. In this recipe Continue reading “Herb Crusted Sous Vide Pork Chop w/Meyer Lemon Cream Sauce”
Happy Independence Day! The summertime is here and I know you have not heard from me in a while, but for good reason. I have some amazing news! Continue reading “A Foodie Trip to St. Petersburg, Fl and a Huge Announcement”
What’s up foodies? First I would like to thank those of you who attended my first pop-up dinner at Clemenza’s Restaurant in Queens, NY. The event was sold out, the guest were great, and the food was magnificent. I look forward to doing this more often at different locations. I will keep you all posted!
Now today’s recipe features an ingredient that is not very common here in the United States… Camel meat! Continue reading “Getting Over The Hump & Sous Vide BBQ Camel Ribs…”
A few years ago I became friends with legendary chef Jeremiah Tower via social media, and every now and then I would seek his advice on food and cooking. There was one time I came to him to seek his advice on the best way to cook dried chanterelle mushrooms. Continue reading “Venison w/Chanterelles & Fettuccine Rigate”
With this recipe I poached the lobster in a sous vide bath. If you don’t have a sous vide device, you can simply just steam or boil your lobster with a bit of lemon juice and skip the first step. Sous vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times. Continue reading “Lobsterlicious Pasta!”