Fish fry complete!

Fish Fry

There is nothing that says summer better than an old fashioned fish fry, especially when you catch the fish that same morning! On a recent trip to Anna Maria, FL, we hit the high seas and came back with 20+ gray and red snapper; there was a also a shark tale, but we couldn’t get…

Final dish

Cured Salmon w/ Togarashi Salmon Skin

I have been on a serious salmon kick lately, but only at home. I find most restaurants tend to overcook it or over season it. This is a quick cure recipe I adapted a few weeks back…30 minutes max…and it’s really tasty and impressive to guests, but it is spicy so be warned. Ingredients 1/2…

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Tonkotsu Ramen – My Take

Unless you’ve been hiding out with Jimmy Hoffa you’re well aware that Ramen (in all it’s forms) has been taking over the food scene across the country for the past few years and is now basically mainstream. The secret of good ramen is the broth, and it takes a lot of time and care to create…

Jalapenos & sweet peppers

Short Rib & Smoked Snapper Stuffed Peppers

Ah, tis the season of super bowl parties and the finger food that accompanies them. At many such events you’ll find a variety of roasted peppers stuffed with the likes of pimento cheese, shrimp, straight cheese, wrapped in bacon, the infamous “fried rat toes” from Six Feet Under, etc. Why take the easy route when…

Finished plating; a litte effort goes a long way!

Roasted Onions w/ Fennel

As many of you know, I finally converted to a Big Green Egg, and have been cooking literally anything I can on it over the past two weeks. I have been traveling a ton over the back half of 2014 and have not had a lot of time to cook or post recipes as I…

Final dish - watch out Blais!

Molecular Gastronomy 101

In certain circles molecular gastronomy is a four letter word; form over substance they say…too fussy. For the most part I agree, but when a chef can make the meal fun, challenge and entertain you, and the food tastes good, the experience can be magical (see the former El Bulli, Tickets, Alder and even the…

Finished dish - take that P.F. Changes!

Chinese Stir Fry w/ Chicken and Mushrooms

As most people know, I’m a sucker for Asian fare and have often tried to master the techniques and flavors with varied outcomes. One thing that was always perplexing was the silkiness of the chicken and pork, to which I have deployed various brine and marinating combinations…to no avail. I finally sucked it up and asked…

Cold smoked chicken!

Cold Smoked, Fried Chicken w/ Baby Heirloom Tomato Salad

Who doesn’t love chicken and biscuits; and this version is way better than Chick-fil-a, if that’s possible.  Chicken thighs are a must in this dish, and really should be used more often, as they have the best texture/taste combination of the entire bird. 6 chicken thighs 1 cup flour 2 cups buttermilk 2 tbsp stock hot…

So simple, yet so amazing!

Salmon & Lardo on Toasted Garlic Bread

I had a similar version of this dish with uni on a very thin cracker at Michael White’s Marea in New York last year and it was easily one of the best bites I had all year. The flavors and texture contrasts were amazing and the fatty film left on your lips from the melty…