Blog Archives
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.
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
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
Interview with Hungry Squared Podcast
Win a free copy of Mastering the Art of Sous Vide Cooking! Enter to find out how…
Pan-Seared Duck Breast with Pomegranate Dressing
Take some of the uncertainty out of cooking perfect duck breasts with the sous vide method. Then dress your field salad up in pomegranate seeds and let the duck be the star of this simple plate. The tartness of the pomegranate dressing complements the rich flavor of the duck and crispy texture of the skin. Read the rest of this entry
