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Chicken Fricasse

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Pork Belly with Garlic Chives

I've been cooking for almost 40 years. I've made many sorts of food and dabbled in many cuisines, but I must say Asian cuisine is one of my favorites. The incredible diversity across the various cuisines is truly inspiring. It's hard to believe that after cooking all these wonderful dishes, that I'd never tried to cook with pork belly or garlic chives  What a revelation. The flavors are made for each other and the result was so good, I made it two nights in a row! A quick note, garlic chives can easily be found in any Asian markets, and the ones with the garlic buds are worth serching out. Additionally, garlic scapes and garlic chives are not the same thing, but they are related. Ingredients  1/2 lb Pork Belly, cut into 1 inch pieces.  1 Tbsp Soy sauce  1 Tbsp Shaoxing Rice Wine 1/4 cup Vegetable Oil 2 cloves Garlic, minced 1 inch piece of Ginger Root, minced 4 - 6 Dried Chilies, depending on the heat you enjoy. 1/8 tsp White Pepper  1 tsp Sugar 1 bunch Garlic Chives, s

Baked Egg Muffins

These are easy to make and very tasty. They are low carb and filling.  You have numerous options for what to put inside, but just make sure your ham lining is a drier ham. Or if normal sliced ham, dap with paper towels to remove the moisture. You want the eggs to roast, not steam.  I’ve also made them with smoked salmon, cream cheese and chives and they are wonderful.  Ingredients Olive Oil  6- Eggs 6 slices of Parma or other dry Ham 6 Tbsp grated Parmesan, Gruyere or other cheese.  Roasted Peppers, sliced.  Salt and Black Pepper 6 cup non stick Muffin Tin Baking sheet Preheat oven to 400F, while you prepare the muffins.  Grease the tin with a bit of olive oil. Line the individual muffins with the ham. A bit on the bottom and some around the sides. Add in the grated cheese and roasted peppers.  Gently crack the egg into the tins, trying not to let it overflow. Sprinkle with salt and black pepper and top with a little more grated cheese, if  desired. Place on a baking sheet and into the

Roasted Chicken with Tomatoes and Kalamata Olives

I modified this recipe from one I saw in BA. It’s excellent and very easy to make. While the ingredients are basic, the flavor is incredible. As mentioned below, adding feta or goats cheese is a nice way to give even more flavor, but it is very good both ways. Ingredients  2 lbs Chicken Thighs, boneless and skinless, trimmed of excess fat.  10-12 Roma tomatoes, sliced in half.  1/2 cup Kalamata Olives 6 cloves of Garlic, thinly sliced.  4 Tbsp Extra Virgin Olive Oil 1 Tbsp Thyme  2 tsp Calabrian Chili in oil. If this is not available you can sub with another chili powder like Aleppo or Korean chili powder. Just not too hot.  Salt and Pepper  1/2 cup Feta or Goats Cheese, crumbled. Optional Begin by trimming the chicken and cutting each thigh in half. Salt and pepper both sides and allow to rest in refrigerator.  Prepare your tomatoes and then add all ingredients and toss well and let the mixture marinade on the counter.  Preheat oven to 425F. Place the tomatoes in one layer into the bo

Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

Thais’ love fresh basil, and use many different types. Most of us are familiar with Sweet Basil, and this is easy to find in any market. However, it’s the “Holy Basil”, known as Bai Grapao, which is the most flavorful and authentic. This basil has an anise type of flavor and gives this dish an amazing flavor and dimension that just doesn’t taste the same with sweet basil. If you  can't  find the holy basil, a good quality fresh Thai basil will work as well. You should always use fresh basil for this recipe, as the dried variety will not give acceptable results, unless you can find the authentic dried Thai Grapao. Ingredients ¾ lb. skinless, boneless chicken breast, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce. 1/2 sliced large Onion 1/2 sliced sweet Red Pepper 2 finely chopped Thai Chilies 2 Tbsp. of Peanut or another Vegetable oil 3 cloves chopped Garlic 1 tbsp chopped fresh Ginger Root 4 stalks of fresh Basil, pulled apart just befo

Shanghai Shrimp with Rice Cake (Chao Nian Gao)

This is a dish that I often used to order at Din Tai Fung in LA. Along with their rightfully  famous  xiaolongbao. I had tried it a few times in China, but not with shrimp. After tracking down the rice cakes (who knew there were so many types and shapes), it was a bit of a learning curve to figure our how to prep them for the wok.  I finally settled on boiling them in water with a splash of fish  sauce. The big take away, was it only took about 2 minutes for them to cook and they were done when they floated. Additionally once you drain them and start stir frying everything else, they tend to stick together, but quickly release once they hit the wok. Ingredients 3 Tbsp Vegetable oil  1 cup Shiitake Mushrooms, sliced  2 cups Bok Choy, hard ends removed and cubed and sliced 2 Green Onion, chopped into 1-2 inch pieces.  2 cloves Garlic, minced 2 cups Rice Cake, see note.  10-12 large raw Shrimp, cleaned and peeled, tails intact.  1 Tbsp Shaoxing Wine Sauce Mixture: 2 Tbsp Light Soy Sauce 

Pan Pizza, quick and easy.

There are so many options to make your own pizza. I really enjoy my 72 hour cold proof pizza dough, but sometimes I want something faster. The pizza dough in this recipe is more like a focaccia texture, but that makes it perfect for a pan pizza.  It is a recipe from the amazing Jim Lahey of Sullivan Street Bakery in NYC. It is from his book "My Bread". Ingredients  3 3/4 cups/500 grams Bread Flour 2 1/2 tsp Instant or Active Dry Yeast 3/4 tsp Salt 3/4 tsp Sugar 1 1/3 cups/300 grams Water, at room temperature.  2 Tbsp Olive Oil  Mix all of your dry ingredients together in a large bowl, slowly add your water and mix well with a spoon or spatula until well mixed. About 1 minute. Cover and allow to rise for two hours.  Turn it out onto a floured surface and form into a ball and allow to rise for another 30 minutes covered with a damp cloth.  Preheat your oven to 500°F. Once the dough has finished its second proof, oil a half sheet pan well and