Between Los Angeles and San Francisco is a town that is known for its viniculture and brewery. Just off highway 101 in the Central Coast lies Paso Robles a small town with the charm of Napa Valley without the large crowd of tourists. As I walk through the downtown area locals greet you with a […]
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Pan roasted salmon with glazed carrots, sauteed spinach and mustard beurre blanc
Salmon is one my favorite fish to eat and its packed with omega 3 fatty acids which are essential to a healthy diet. When sourcing out your salmon please buy wild salmon instead of farmed raised, as the quality and integrity of the salmon are very different. Another ingredient to this dish is the whole […]
Chili verde con carne
This one pot wonder recipe is a go to if you are feeling the mood for Mexican food. Tomatillo and pork shoulder are the star ingredients of this dish. You can come up with your own accompaniment like avocados, pico de gallo, rice and tortillas along with this chili. With this recipe I added serrano […]
Spaghetti with lamb ragu
This recipe is very similar to a classic Bolognese recipe. Its my version using ground lamb and red wine. You can use dried pasta or make your own fresh pasta to this dish. It comfort food at its best. 2 tbsp. olive oil 2 cups yellow onion(Small diced) 1 cup of carrots(Small diced) 1 cup […]
Anthony Bourdain
The book Kitchen Confidential came out in 2000 and the buzz was already circulating in the foodservice industry on what Anthony Bourdain wrote about the restaurant business. During that time I was living in the Bay Area and cooking in San Francisco. When I heard about it I was excited to pick up a copy […]
Taipei, Taiwan
The Portuguese called Taiwan, Formosa which means ” Beautiful island” a term which fits the description of this subtropical island. The climate gives its lush green mountains and winding rivers a pleasant visual view. Know for its food and a destination for travelers from all over the world come here to eat their way around. […]
Didnt going into cooking for the fame.
There is a lot of people who fall under the assumption that I got into cooking for fame and that is not the case. I started cooking professionally in the mid-’90s before the whole celebrity chef thing. I got into cooking from the request of my father, who is a chef and restauranteur, now retired. […]
Panna cotta infused with lemongrass, kaffir lime leaves and blueberry compote
This classic Italian dessert recipe has a unique twist with Southeast Asian aromatics that are infused into the cream. This recipe is great for the hot summer months and when blueberries are in season. 1 tbsp gelatin 1tbsp water 3 cups of cream 1 cup of chopped lemongrass 1.5 cups kaffir lime leaves 1.5 tbsp. […]
Mis en place is my religion
In French mis en place means ” everything in its place” this is a term I learned in culinary school and working in professional kitchens. It refers as your set up required before executing service. Organization and arrangement are the life line of a professional cook. The mantra of work fast, work clean and work […]
Is ordering a well done steak a crime?
Well, that all depends on the individual who is consuming the steak, right? After asking this question from varies people from a wide spectrum of background I concluded that the answer is, one, personal preference, two, the geographic upbringing of an individual, three, culture or ethnic background of that person and four, the quality of […]
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