Blog Archives

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.
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Balsamic Glazed Salmon

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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 Kingsford 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)

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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.

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Interview with Hungry Squared Podcast

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Win a free copy of Mastering the Art of Sous Vide Cooking! Enter to find out how…

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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

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