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...
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...
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...
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...
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,...
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...
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...
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...
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...
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...
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...