Nov
08

Sausage, Apple and Sage Stuffing

SONY DSC

I know stuffing? Seems so pedestrian, kinda like dirty rice or something. Here’s the way I see it, turkey is turkey, fry it, brine it, rub it, cook it perfectly, but no matter what its still just turkey. Yes when done right, its juicy, tender and very delicious, but I’ll say it again, its still …

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Nov
08

Creamed Leeks

SONY DSC

Talk about an underrated vegetable, leeks are often neglected when people are cooking. I’m hoping that this easy to make and very versatile side dish will help change that. If you’re not familiar with leeks, they look like huge scallions, when raw they are very onion like and stringy, but once you cook them they …

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Nov
08

Roasted & Curried Butternut Squash Soup

butternutsquash

After the pumpkin, butternut squash is the most recognizable culinary sign of the fall. The sweet and slightly Earthy flavor of the squash pairs amazingly with the spice of curry. I love this soup because its incredibly simple to make yet very complex to the taste .

Sep
11

Chicken Etouffe

Etouffee

I love the food of New Orleans. I love the City of New Orleans. I love the metal of New Orleans. You hear about America being a melting pot of cultures all the time, but that saying only reaches its true meaning in New Orleans where cultures and peoples have mixed to create something truly …

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Aug
29

St Louis Ribs (in about an hour)

Inside Smoking

This is a replication of the ribs that got me into the top three on MasterChef’s pork challenge. Obviously these ribs should be slow cooked for hours for optimal flavor, but with the proper techniques we can make these pretty damn awesome without taking our whole day off to do so.

Aug
28

Greek rock Shrimp Salad

Rick Shrimp Salad

Rock shrimp are primarily used in stuffings, you know -applications where they’re ground up and mixed with tons of flavorless bread crumbs before they are rolled in some flavorless flaky white fish-like meat that some chef at a dinner will overcook and serve for $12 as the blue plate special. ¬†Its a shrimp that really …

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Aug
13

Tomato Tartare and Arugula Caprese Salad with Tomato Vinaigrette

Tomato Tartare and Arugula Caprese Salad

This dish really is a celebration of the tomato. It really brings to light the complexity of the fruit as well as its flavor. This dish will always be best in the height of the summer when tomatoes are at their freshest, sweetest and most vibrant in color. Musical Pairing: Kvelertak – Self Titled. I …

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Aug
09

Oefs En Gougere

Oefs en Gougere

A gougere is basically a douchey way to say popover and it was¬†probably my best moment on MasterChef. It was my submission for the French themed invention test and it earned me a top two out of 16 people, making me a team captain in the cafeteria challenge. This idea for this dish came from …

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Aug
04

Whole Grilled Spanish Mackerel with a Tomato Caper Sauce

Grilled Mackerel

Mackerel is not a fish I eat a lot, not for any particular reason, its just not something I normally gravitate to. This week however, the fish market has some gorgeous and amazingly fresh whole ones for a great price and I just couldn’t pass up their bright silvery skin and pale yellow spots. Musical …

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Jun
19

Pistachio Pesto

Pistachio Pesto

Pesto is a sauce that really needs no introduction. By switching out the pine nuts for pistachios and adding a hint of lemon, we subtly alter the flavor profile making an all ready awesome sauce a little more complex. Musical Pairing: Black Breath – Heavy Breathing. I’m pairing these two together because both the pesto …

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