Chicken Cutlets w/Leeks and Mushrooms (sous vide)
Summer is almost over and it’s time to get ready for the Fall! This dish is the ultimate example of comfort food. The combination of juicy chicken breast (cooked sous vide), Leeks, baby bella mushrooms, and a delicious spicy cream sauce is the perfect combination for the upcoming season.
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Antelope Spare Ribs (Sous Vide)
My love of cooking wild game meats is what led me to the sous vide method many years ago. I have prepared everything from beaver to camel using my sous vide device. Antelope meat is not new to me as I have tried tenderloin and steaks that were sent to me by friends of mine who hunt.
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Espresso-Rubbed Prime Rib Roast (Sous Vide )
I hope everyone is healthy and safe as the world is experiencing the Covid-19 crisis. We will get through this together as we practice social distancing and enjoying spending time with our loved ones at home. This can create a great bonding experience with your family as you can all share kitchen fun with each other. This is also the perfect time to learn sous vide cooking!
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Tom Joyner’s Fantastic Voyage 2020
(Rescheduled for November 6, 2021 due to the outbreak of COVID-19 virus) I received my first outstanding opportunity of the new year! I have been selected as one of the celebrity chefs for Tom Joyner’s Fantastic Voyage cruise in March 2020. Get ready for an amazing culinary & entertainment experience! If you didn’t know, this is an 8 day Caribbean cruise featuring
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Wine Braised Quail w/Black Eyed Peas
Happy New Year! I hope you all enjoyed the holiday season. Last year was a remarkable for me and I’m pretty sure the new year will be even better. I have some amazing opportunities and events happening this year along with some great content for the blog so stay tuned! This recipe is inspired by my family tradition. The delicious aromas of
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Wagyu Flank Steak w/Tomato Chimichurri
Back in July at the Sous Vide Summit in Wilmington Delaware, I had the opportunity to meet Elizabeth Bennett Kearney & Leo Reed from Vesta Precision. Vesta was one of the many sponsors at this event and they had some very cool items on display at their kiosk. Handheld vacuum sealers, chamber sealers, different tiers of sous vide devices, vacuum bags and their newest device set to hit the market, a portable blast chiller.
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Sous Vide Summit 2019
The International Sous Vide Association (ISVA) held its inaugural Sous Vide Summit this past July at the Hilton Wilmington/Christiana in Delaware. It was a very successful event full of education, entertainment and, as you can imagine, plenty of food! Many of the top experts in the sous vide world were at this event providing insightful information and yummy sous vide dishes. February of this year I was named the Executive Chef of this organization by co-founders Mike LaCharite & Jason Logsdon, so as you can imagine my hands were pretty full that entire weekend.
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Stone Chef’s Notebook: Is It Worth It?
As a chef I have learned over the years that being organized is a very necessary skill to possess. Inventory, food cost, recipes, procedures, schedules, and keeping important notes are all part of the day to day operations in the food industry. Having a good notebook has always been essential to me, especially since my memory is not a good as it once was. Read the rest of this entry
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Grilled Rosemary Leg of Lamb (Sous Vide)
Easter is once again upon us and leg of lamb is usually a go to dinner for my family. Preparing leg of lamb via the sous vide method takes the guesswork out of cooking it properly. This leg of lamb is marinated with fresh and dry herbs and placed in the water bath for 24 hours then finished on the grill. What you end up with is the most succulent tender and flavorful lamb you have ever tasted. Read the rest of this entry
Gourmet De-Constructed 