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 entryBlackened Swordfish w/Coconut Jasmine Rice
This is another outstanding summertime recipe, using some delicious swordfish from Wulf’s Fish. This dish combines slightly spicy seasonings, the richness of coconut rice, and the tangy sweetness of mango salsa. The fish is also cooked sous vide for maximum flavor. Enjoy!
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 entryAntelope Spare Ribs (Sous Vide)
My love of cooking wild game meats is what led me to the sous vide method many years ago. I have prepared everything from beaver to camel using my sous vide device. Antelope meat is not new to me as I have tried tenderloin and steaks that were sent to me by friends of mine who hunt. Read the rest of this entry
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 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
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.
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
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
Madras Curry-Spiced Lamb Chops (Sous Vide)
Lamb is one of those meats that you either love it, or you hate it. Folks that don’t like it usually suggest that the meat is too gamey for their taste. This can be true in some cases, but not all. Read the rest of this entry
Cranberry & Walnut Stuffed Turkey Roulades (Sous Vide)
Thanksgiving & Christmas are both upon us. This is a time when folks from all over America are getting their holiday recipes ready so they can impress friends and family with amazing holiday dishes. The single universal dish served in most American households during Thanksgiving is turkey cooked one way or another. There is nothing like a slice of juicy turkey breast to go with all of the yummy and festive side dishes. But the one problem cooks encounter with turkey, is that the breast meat can easily become dry if over-cooked, even by a little bit. The solution… Sous Vide! Read the rest of this entry
Gourmet De-Constructed 