Blog Archives
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.
Read the rest of this entryShrimp 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.
Read the rest of this entryNordic 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.
Read the rest of this entryTom 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 Read the rest of this entry
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 Read the rest of this entry
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. Read the rest of this entry
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
Chengdu-Style Spicy Crab
I have been a fan of authentic Szechuan cuisine since I first tried it at Z & Y Restaurant in San Francisco a few years ago. I love the bold, pungent, and spicy flavors. This recipe is my riff on the flavors from that region.
Read the rest of this entry
Balsamic Glazed Salmon
This glazed salmon recipe is big on flavor and easy to prepare. Fish lovers will rejoice in the combination of sweetness, spice, and the right amount of acidity to balance this meal out. Read the rest of this entry
The SteakAger: Is It Worth It?
I must admit that I have a love affair with steak, especially when it’s dry aged. I have been to some of the best steakhouses in NYC and I know that dinner in a quality steakhouse here can easily cost in excess of $200+ for two people. So I usually reserve a trip to this type of restaurant for special occasions only. The reason why these places are so expensive: dry aged steak. (plus, this is NYC)
Take a Walk On The Wild Side III: Southern Fried Python
When most people hear the word “snake”, the last thing on their mind is food. Believe it or not, eating snake in the United States is not all that uncommon.
Interview with Hungry Squared Podcast
Win a free copy of Mastering the Art of Sous Vide Cooking! Enter to find out how…
New Orleans-Style BBQ Prawns
This simple and easy recipe is inspired by a BBQ shrimp dish I had at Mr. B’s Bistro in New Orleans many years ago. These massive prawns are tossed in a buttery Creole sauce and served with crusty french bread. It makes a great appetizer at your next dinner party! Read the rest of this entry
Gourmet De-Constructed 