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Getting Over The Hump & Sous Vide BBQ Camel Ribs…

CAMELDONEWhat’s up foodies? First I would like to thank those of you who attended my first pop-up dinner at Clemenza’s Restaurant in Queens, NY.  The event was sold out, the guest were great, and the food was magnificent. I look forward to doing this more often at different locations. I will keep you all posted!

Now today’s recipe features an ingredient that is not very common here in the United States… Camel meat! Read the rest of this entry

Meatless Monday Is Sproutabulous!!!

For this Meatless Monday I decided to prepare a healthy raw sprout salad using different types of sprouts. This is rather easy to do and a great alternative to meat. You can choose the type of sprouts you wish, I chose to use lentil sprouts, black-eyed pea sprouts, alfalfa sprouts, green & snow pea sprouts, some scallion, and I also prepared some sprouted wild rice by soaking 1/2 cup of the grass (yes, wild rice is a grass/aquatic seed) in water for 2-3 days, changing the water 3 times per day. This causes the rice to sprout and become softer but not as soft as when cooked. I added tomatoes to give the salad a different texture and tossed it all up in a light white wine vinegarette I prepared. This turned out delicious and satisfying, so be sure to make enough so you can bring a bit of it to work with you for a hearty and healthy lunch. Bon Appetit!

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