Blog Archives
A Foodie Road Trip: North African Edition (Part Two)
Welcome to part two of my epic foodie road trip through Morocco! In the first part this trip we had explored the cuisine in the cities of Casablanca, Marrakesh, and Dadès Gorges in the Atlas Mountains (you can read about it here if you missed it). Up next we will visit Merzouga which is a village at the Northwestern edge of the Sahara Desert, then take the long road trip north to Fez, and finally the capital city of Rabat. We will end this road trip back in Casablanca.
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Moroccan Khlea & Egg Omelet
During my time road tripping through the country of Morocco, I came across an interesting food product while in the busy souks of Marrakesh, a product called Khlea. “Khlea” or “Khlii”is a traditional Moroccan dish consisting of preserved meat, often beef or lamb. The meat is cut into strips and marinated with garlic, coriander, cumin, and salt.
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Beef Bourguignon
Merry Christmas and Happy New Year! As we move into 2025 I wanted to leave you with a recipe that is near and dear to me during the Winter season, and that is the fabulous French stew, Beef Bourguignon.
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Corned Beef Hash
St. Patrick’s Day in homes across America is usually celebrated with a meal of corned beef, potatoes, and cabbage. In my household there is always leftover corned beef. Besides eating sandwiches all week long, I love preparing homemade hash with the leftover beef.
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Shrimp Étouffée
Étouffée is one of my favorite comfort foods during the colder winter months. When you prepare this Cajun/Creole dish, it’s all about making a perfect roux! Usually with a meat gumbo, I cook the roux until it is very dark and chocolate looking. This simple and easy Étouffée is made with seafood so a lighter roux is best for this dish.
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Nordic Blu Salmon with Spring Vegetable Risotto (sous vide)
Hey everyone! I hope you all have been staying safe. Spring is upon us and life seems to be getting back to normal. It has been a tough year for the food industry and hopefully we can all bounce back from this pandemic. As for me, things are getting better so far in 2021 as clients are feeling safer and starting to book catered events again and NYC restaurants are starting to fully open. The Caribbean cruise in which I was scheduled to be a chef on in 2020 for the Tom Joyner Foundation was also rescheduled for later this year, so things are really looking up.
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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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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 