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 so special aside from the...

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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...

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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...

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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...

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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,...

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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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Sesame Chicken Edamame Bowl

Sesame Chicken Edamame Bowl

Frozen stir-fry mixes and frozen shelled edamame save prep time and don't require thawing. The slightly sweet and nutty stir-fried vegetables complement the delicately flavored chicken. You can serve this over udon noodles or rice stick noodles instead of rice. Yield...

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Root Vegetable Tagine and Lentils

Root Vegetable Tagine and Lentils

Traditional Moroccan tagines consist of meat or poultry stewed with spices and vegetables. This version features lentils slow-simmered with aromatic spices and winter vegetables. Although the ingredient list is long, the preparation is simple. Yield 8 servings...

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Pasta with White Bean and Greens

Pasta with White Bean and Greens

Yield 6 servings Ingredients Good, Solid Recipe 1 pound  uncooked orecchiette ("little ears" pasta) 2 tablespoons  extra virgin olive oil Cooking spray 3 garlic cloves, minced 3/4 cup  chopped sun-dried tomatoes, packed without oil 1/4 teaspoon  crushed red pepper 1...

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Cucumber Raita Sauce

Cucumber Raita Sauce

Yield 2 3/4 cups (serving size: 1/4 cup) Ingredients 1 (16-ounce) carton plain fat-free yogurt 1 cup  chopped seeded peeled cucumber 1 cup  chopped seeded tomato 1/2 cup  minced red onion 1/4 cup  chopped fresh mint 1 teaspoon  ground cumin 1/2 teaspoon salt...

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Antipasto Salad

Antipasto Salad

Yield 3 cups (serving size: 1/2 cup) Ingredients 1 cup  diced tomato 1 cup  diced zucchini 1/2 cup  chopped drained canned artichoke hearts 1/2 cup  chopped fresh basil 1/3 cup  diced bottled roasted red bell peppers 1/4 cup  minced onion 2 tablespoons  chopped pitted...

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