Eating Negril

Eating Negril

I’ve been posting all week from a live project I’m working in the mountains above Negril Jamaica.  I’ve mentioned in many of the posts, that I have been traveling to this spectacular place for over 40 years. I’m often asked what makes a place...
Ahi Poke Martini

Ahi Poke Martini

Over the course of the last 2 years, I’ve been working in Oahu with a tremendously talented local culinary team. I now realize that Poke is almost a religion throughout Hawaii and a deeply embedded part of the historic culture of Hawaii. This version is somewhat...
Vietnamese Pommelo and Shrimp Salad Hue Style

Vietnamese Pommelo and Shrimp Salad Hue Style

4 Servings / Serving Size: 1/4 recipe  8 ounces peeled and deveined shrimp 1 carrot, peeled, julienne on mandolin 1 each Kirby cucumber, thinly sliced (can use English) 1 medium pomelo, peeled, diced into large chunks (can substitute papaya) 1/4 cup mint leaves,...
Mexican Street Corn

Mexican Street Corn

This is one of my favorite dishes to make during local corn season. I know that you can get commercially grown corn any time of the year now, but I prefer seasonal local sweet corn for a few reasons. It’s one of my total “trigger” foods. These key ingredients release...
Gochujang Chili and Matcha Tea Rubbed Salmon

Gochujang Chili and Matcha Tea Rubbed Salmon

Serves: 8 / Serving Size: 1/8 recipe Spice rubs are simple to make in a blender and keep for weeks refrigerated. This wet rub is a rich, ruby color with deep complex spicy flavors of Korean chili, Matcha tea, and lime. This rub is wonderful on seafood, meat, poultry,...
Charred Broccoli with Lemongrass, Ginger, and Chili

Charred Broccoli with Lemongrass, Ginger, and Chili

INGREDIENTS: 1 head broccoli cut into florets 1 tablespoon dark roasted sesame oil 1 tablespoon Monster mash (see sub recipe below) 1 teaspoon kosher or Maldon sea salt METHOD: Steam broccoli florets for 45 seconds to 1 minute and immediately shock in ice water. Drain...

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