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 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 entrySous Vide Summit 2019
The International Sous Vide Association (ISVA) held its inaugural Sous Vide Summit this past July at the Hilton Wilmington/Christiana in Delaware. It was a very successful event full of education, entertainment and, as you can imagine, plenty of food! Many of the top experts in the sous vide world were at this event providing insightful information and yummy sous vide dishes. February of this year I was named the Executive Chef of this organization by co-founders Mike LaCharite & Jason Logsdon, so as you can imagine my hands were pretty full that entire weekend. 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)
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