Seafood

I don’t cook with scallops too often, but every time I do I am amazed at just how good they are and why I need to eat them more often.  They are honestly like the eating a sea steak haha.  They are so meaty and so flavorful, and respond so well when seared golden brown and coated in herbs and butter.  It’s as if the scallop was only meant to be drenched in white wine, herbs and butter.  Sure it’s a little more on the classic side, but once you take your first bite you’ll know exactly why it is…

I can’t tell you how many time people I don’t know, and do know, throw out the accusation that I know about some specific food, or ethnic dish, or cooking technique because I’m a chef and went to culinary school.  I understand why they would think that but to clarify, there isn’t a single chef in the world that knows everything about the culinary world.  It’s impossible!  I know absolutely nothing about Somali cuisine, or food from Kazakhstan, or foods and ingredients from Greenland.  Literally I know what I know and I try to learn from there.  One of my…

There is nothing better than eating a great tasting meal with friends and family, and with minimal clean-up.  I’m a huge fan of the 1 pan meal not only because I love roasted food but also because it allows me spend more time with my family and less time scrubbing dishes.  Because I love these 1 pan meals, I need them to be a little bigger so that I can fit a lot of food in them, like the 12” Stainless Steel Casserole Pan from American Kitchen Cookware that I used in this Spicy Baked Salmon Fajitas Recipe with Roasted…

Now this is my type of cooking.  Simple, elegant, and dang delicious.  In fact, if I had it my way I would make recipes like this Homemade Pasta Recipe with Lemon Ricotta and Smoked Salmon every dang day.  Unfortunately, I’m busy as heck and can’t devote a few hours every day to feeding the family.  So, when I get to do recipes like this one I really enjoy myself.  It took me quite a while in my culinary career to appreciate all aspects of the cooking process.  From the grocery shopping to the clean-up, it’s become therapeutic for me.  Truth…

Man I have to admit, I try to avoid making things that revolve around the whole Thai Curry food world.  I’m just not that well versed in it and truth be told I’m kind of a wimp when it comes to spicy food.  I can certainly build of tolerance to eating spicy food on the regular but I need to be in training and right now I haven’t even attempted it.  However, I always believe in making things “comfortably spicy.”  Nothing more strange to me than watching someone literally dab their head with paper towels as they sweat profusely while…