Have A Veggie Merry Christmas

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This was a Christmas side dish experiment that turned out really well. The sweetness of the squash, savory chard, crunch of the nuts, and some holiday spices make this veggie dish a winner, enjoy! Read the rest of this entry

Hot & Sour Shrimp Curry

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Shrimp Puli Munchi

 

This  quick and easy dish hails from the south-west region of India, enjoy! Read the rest of this entry

Lobster Chowder

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This is a warming comfort food especially popular in the Northeast, enjoy! Read the rest of this entry

Rabbit Chasseur

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This is another comforting winter stew that can also be prepared with chicken if rabbit is not available. Enjoy! Read the rest of this entry

Venison w/Chanterelles & Fettuccine Rigate

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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. Read the rest of this entry

Slow Cooked Chicken, Guinness Stout, And Leek Stew

Brrrr. The cool air has finally moved into NYC this weekend. The weather sucks but it’s perfect for cooking those one pot comfort foods. I have not used my crock pot in ages and almost forgot how great they are. The chicken was fall apart tender and the stew itself rocked! So many layers of flavor with the leeks and stout, and don’t worry about the alcohol in the stout, it will burn off during the cooking process. This recipe should warm you up, Enjoy!78326_3943576192658_503504131_o Read the rest of this entry

A Foodie Road Trip Part II (The Northern California Edition)

My goal: Eat everything in California!

My goal: Eat everything in California!

What’s good everyone? I recently traveled back California to enjoy more of its beautiful scenery, the wine, and most of all, the FOOD! Plus I wanted to be able to brag that I drove the entire length of the State and visited every county, lol. My last visit here we covered 1230 miles from San Francisco to San Diego visiting different cities over a 2 week period (read about it HERE). This time we are heading to see what Northern California has to offer. Read the rest of this entry

Mediterranean Seafood Paella Risotto

11422690_10204523110222574_664402655_nSummertime in NYC is here! I want to bring seafood back to my blog during the season. I love risotto and I love paella, so why not combine the two? Ok seriously, I could not find Spanish short grain rice (Bomba Paella Rice) so I used the next best thing, Risotto. I also did not have a paella pan handy (I recommend one), so I used my 16 inch cast iron pan to get the job done. Enjoy!

Read the rest of this entry

Lobsterlicious Pasta!

 

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Lobster Pasta

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. Read the rest of this entry

A Foodie Road Trip (The Las Vegas/Grand Canyon Edition)

Having fun with shrimp at Madison Square Garden

Having fun with shrimp at Madison Square Garden

Hey everyone! I am back from a long hiatus and ready to start blogging regularly again. Some very positive things have happened in my life since last fall. Read the rest of this entry

Chicken Gumbo

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A wonderful and authentic gumbo recipe ” Str8 Outta The Bayou”! Read the rest of this entry

Jamacian-Style Curry Shrimp

Jamaican-style curry shrimp

Jamaican-style curry shrimp

Living in Brooklyn, NY I have had my fair share of great island food, since we have a huge Caribbean population here in the Boro. Here is my spin on Jamacian curry shrimp, enjoy! Read the rest of this entry

Cajun Style Fried Frog Legs

I’m Back! I have not been posting for a little bit due to computer issues(burnt out Laptop). I am officially back up and running with a new and better PC. I will be posting a whole lot more, because we have so much catching up to do! Lets get back into the flow with another Cajun dish straight out of the bayou, Enjoy!10436280_10202324262972767_210687890293012934_n Read the rest of this entry

Shrimp and Grits

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One of my favorite dishes breakfast, lunch, dinner! Read the rest of this entry

Llama, Alpacas, and Elk…Oh My! An Evening at the Exotic Meat Market

 

If you read my last blog post, you would know that Emily and I just returned from a 2 week California road trip. It was a great trip that took us to many destinations in the Golden State. One of the more memorable stops along the trip was the Exotic Meat Market in Perris, CA. Those of you that know me personally, or follow this blog are also aware that I am an adventurous foodie and I am willing to sample different types of foods. I may not be as extreme as Andrew Zimmern, Read the rest of this entry

My Great West Coast Road Trip!

1-DSC05137 - Copy - CopyHello everyone, I’m back! I’m fresh off a two-week road trip down the coast of California. My girlfriend and I rented a convertible and drove from San Francisco to San Diego on highway 1, better known as “PCH” or the Pacific Coast Highway. It was my first time to California and we covered 1200+ miles and visited an astonishing 21 cities on our way down! (talk about a grand tour) Some places were on the beaten path and some were off. Read the rest of this entry

Salmon En Croute w/Creamy Watercress Sauce

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This dish is one I had in a French restaurant years ago. I have always wanted to make it and I think I nailed it! Enjoy! Read the rest of this entry

The Perfect Rack Of Lamb

I have had my problems cooking lamb racks in the past. They turned out either too rare, or overcooked. Then, finally after a lot of trial PicMonkey Collage3and error my last 3 attempts at cooking lamb rack were very successful. I got the result I wanted; perfectly cooked juicy medium-rare rib chops and a nicely seared crust. One of the keys to success was using a cooking thermometer the last few times to keep tabs on the doneness of the meat (I hardly ever use one). My target temperature was 135 degrees Fahrenheit, and using a thermometer helped me achieve the perfect results. Here is my recipe for a perfectly cooked rack of lamb, enjoy! Read the rest of this entry

Meatless Mondays! Easy Honey Glazed Carrots

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Simple sweet and delicious baby carrots, enjoy! Read the rest of this entry

Take a Walk On The Wild Side II (“Leave It To Beaver” Edition)

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Beaver Meat

By now, you know I am a very adventurous cook & foodie who is willing to try all types of cuisines and ingredients. But I really love cooking and eating  wild game meats as explained in previous posts such as  Take a Walk On The Wild Side pt.1  It’s All In The Game. Read the rest of this entry

Lobster Fra Diavolo

1-IMG_0011-001Ingredients:

Three 1-1/4 lb boiled or steamed lobsters (chix) de-shelled and meat removed
4 cloves garlic, chopped
2 red chile peppers, thinly sliced
2 peperoncini peppers, thinly sliced
3 Tbs olive oil
1 Tbs tomato paste
1 medium shallot, chopped
1 tsp red pepper flakes (optional)
3/4 cup dry sherry
1 1/2 lb heirloom or plain cherry tomatoes halved (leave the small ones whole)
1 tsp dried oregano
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
1 cup fresh basil leaves roughly chopped
cooked pasta of your choice to serve
Salt and a dash of black pepper (to taste)1-IMG_0026

Directions:

Heat the oil in a pot with a lid over medium to medium-high heat.  Add the chiles, peperoncini, garlic, and shallots. Cook, stirring, for 5-7 minutes. Season with salt and red pepper flakes (optional) and stir in the sherry and tomato paste. Cook until it is reduced by half. Add the tomatoes and oregano, cover and cook until the small tomatoes burst, about 12-15 minutes. Stir in the basil and parsley and cook an additional 8-10 minutes. Add the lobster meat and simmer until meat is heated through, do NOT overcook or the meat will be rubbery. Remove from the heat and serve with your favorite pasta or rice, I chose to use some store bought crab stuffed ravioli. Bon Appetit!!

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Meatless Mondays Are Back! Greek -Style Stuffed Tomatoes

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This dish was inspired by my good friend and fellow blogger Rena from Athens, Greece Read the rest of this entry

Vietnamese-Style Roasted Pompano

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Pompano aka Jack-fish

The Florida pompano is a species of marine fish that is considered the tastiest of the species. It also is a valued commercial food fish of the American Atlantic and Gulf coasts.Enjoy!
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Grilled Rib-Eye w/ Bourbon Marinade

Summer is here! That means it’s time to dust off those BBQ grills and get out to the parks and beaches. I love grilled hot dogs and hamburgers, but there is nothing like a steak grilled to perfection. Sirloin, porterhouse, and rib-eye are amongst my favorite cuts to grill. I believe a good marinade is key to a tasty, tender, and juicy grilled steak. This marinade  is one of my favorites , especially since it is easy to prepare. Read the rest of this entry

Blackened Salmon

Blackened Salmon Filet

Blackened Salmon Filet

Ingredients:

two 6oz salmon filets
2 Tbs extra virgin olive oil and 1 Tbs for brushing the fish Read the rest of this entry

Shrimp Po’ Boy w/Spicy Remoulade Sauce

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Shrimp Po’ Boy w/ Spicy Rémoulade Sauce served on crusty french bread

Ingredients:

For the shrimp

3 cups large peeled and deveined shrimp
1  tsp salt
1/2 tsp pepper Read the rest of this entry

Cajun-Style Seafood Boil

1-IMG_8442-001Spring is here, and it’s time to pump out the seafood dishes! Living in NYC I do not get to eat Crawfish aka “Mudbugs” a lot here. After a trip to Louisiana a few years back, I have come to love these fresh water crustaceans. Recently I found some at my local market and decided to do a tasty seafood boil. Read the rest of this entry

Oriental-Style Sesame Chicken

Gourmet De-Constructed

1-oriental-style-sesame-chickenIngredients:

3-4 boneless chicken breasts

For the sauce:

3 Tbs toasted sesame oil
1 tsp ginger, minced
1 clove garlic, minced
2 tsp chili paste
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 Tbs sherry vinegar
1/2 cup sugar
2 Tbs soy sauce
Peanut oil, for deep-frying
Salt
1-2 Tbs toasted sesame seeds, for garnish
2 Tbs chopped scallions, for garnish

For the marinade/batter:

4 Tbs cornstarch
6 Tbs low-sodium soy sauce
2 tsp toasted sesame oil
1 tsp kosher salt
4 Tbs all-purpose flour
4 Tbs water
1 tsp baking powder

Directions

Wash the chicken under cold running water, and pat dry with paper towels. Cut the chicken into 1-inch cubes/strips and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

In a saucepan, add the sesame oil and set over…

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Shrimp & Broccoli In Black Bean Sauce

Shrimp & Broccoli in Black Bean sauce

Shrimp & Broccoli Black Bean Sauce

Ingredients:

1 1/2 lb large shrimp in shelled and deveined
1 – 1 1/2  lb broccoli florets
3 tablespoons rice wine Read the rest of this entry

It’s All In The Game… Are Roo Ready?

Grilling Abalone at Sik Gaek Restaurant

Grilling Abalone at Sik Gaek Restaurant

If you have been following this blog, you know that I love preparing different types cultural cuisine and experimenting with game meats. I have prepared more than a few dishes consisting of game that were made available to me from my good friends at Fossil Farms. Read the rest of this entry

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