Panko-crusted smoky Spanish chorizo risotto balls with tomato concasse and manchego. Crispy panko on the outside, creamy chorizo risotto inside, served with a light tomato sauce, and a little extra manchego cheese. Making the tomato fondue is a bit of a process. It involves coring, scoring, blanching, shocking, peeling, deseeding, dicing, pureeing, and finally cooking […]
Shrimp marinated in lime juice and Hawaiian sea salt, mixed with shaved coconut, cantaloupe, cucumber, and coconut milk. This recipe is a sweeter, fruitier take on the traditional Tahitian dish poisson cru. Poisson cru, literally meaning raw fish, is a Tahitian dish much like Latin American ceviche. It consists of raw fish or seafood marinated […]
Salt cured duck breast ham. It is so easy to create this delicious salt-cured duck ham. All you need is salt, duck, and time. Now, just because a recipe is simple doesn’t mean there aren’t a couple of things to be aware of when preparing it. If using larger or smaller breasts, the curing and […]
Shiitake and black garlic filled steamed buns with crispy fried shallots. Tender steamed buns filled with a rich black garlic mushroom filling and garnished with crunchy shallots. Making steamed buns may seem like a laborious task, but they are surprisingly easy. The mixer does most of the work with the dough. While the dough is […]
Chili and tomato braised short rib in deep-fried masa cups with pickled onions and cilantro crema. To celebrate Cinco de Mayo, I made these Mexican deep-fried sopes, filled with tender short rib and served with cilantro lime crema. Many of the ingredients that go into the beef braise get toasted. Toasting the spices and tomato […]
Olive oil fried artichokes with lemon caper vinaigrette and shaved parmesan. The first time I saw these artichokes, I said I have to make that! Beautifully crispy artichoke leaves fried in olive oil, what a great appetizer. The recipe for these artichokes calls for twice frying in olive oil. The oil adds flavor to the […]
