This is my version of a recipe from my friend, Lex. It is important not to crowd the meat when cooking so it browns. Charring the chilies provides flavor as well. The underlying flavors are cilantro and tomatillo. Using the cilantro stems avoids discoloration and the soapy taste some people pick up from cilantro leaves....Read More

INGREDIENTS: 2 ounces butter 6 ounces onions, chopped 20 ounces cream 6 large eggs 8 ounces aged cheddar, grated* 8 ounces grilled carrots, chopped 8 ounces grilled eggplant, chopped 8 ounces grilled red peppers, chopped 8 ounces grilled summer squash, chopped Salt and pepper to taste METHOD: Preheat oven to 325°F. Coat oven-proof large baking...Read More

This recipe includes the basic technique for cooking quail that starts with removing the spine and opening the bird up to lay flat. The word for this technique is “spatchcock.” * This method makes it easier to cook all parts of the bird evenly versus cooking the bird whole. Using this method, the leftover trimmings...Read More

INGREDIENTS: 6-8 medium bell peppers, any color 1 cup onion, finely chopped 1/3 cup garlic, finely minced 1/2 cup olive oil, plus additional olive oil 1 cup white rice 1/4 cup fresh chopped mint 1/4 cup fresh chopped dill 1 cup chopped, peeled fresh tomatoes 2 cups water 1 1/2 teaspoons salt 1 1/2 teaspoons...Read More

Moussaka is a savory Greek casserole. Traditional moussaka is made with ground beef and eggplant, although other vegetables are sometimes used in place of eggplant such as artichokes, zucchini, and potatoes, to name a few. The preparation for moussaka is a rather involved process so it is customarily made in large batches, and divided amongst...Read More

INGREDIENTS: Filet Mignon Spring Rolls 1 nice cut of filet mignon 8 spring roll wraps 1 bunch of bok choy Pickled ginger (as desired) Oil for frying 1 egg (for egg wash) Szechwan Haricots Verts and Shiitake Mushrooms 3 cups haricot vert (ends trimmed off) 1 1/2 cups sliced shiitake mushrooms (stalks removed) 3 tablespoons...Read More

INGREDIENTS: 4 12 oz. salmon fillets 1/2 lb. kumquats 2 bulbs fennel, with tops 1/2 lb. spring greens lettuce mix 1 large onion, finely diced 6 cloves of garlic, minced 1 bottle of a fairly nice chardonnay Salt and pepper Coconut oil, for frying METHOD: Slice the kumquats, place in a container with a sealable...Read More

INGREDIENTS: 8 ounces Sashimi grade Ahi tuna 3 ounces lemon-infused olive oil 1/2 small red onion, julienned 1/4 cup grated daikon radish 1 tablespoon cilantro, minced 1 tablespoon Italian flat leaf parsley, minced Pinch red chili flakes 1 ounce freshly squeezed lemon juice 1 avocado, sliced 1 lb. organic micro greens Salt and freshly ground...Read More

INGREDIENTS: 3 lbs. jumbo asparagus, trimmed and peeled 1/2 lb. shallots or spring onions, sliced 1/4 lb. bacon, cut into lardons (small strips, about 3/8 inch wide) 12 fresh eggs 1 tablespoon white vinegar 1/4 cup bread crumbs, toasted 4 egg yolks 2 tablespoons lukewarm water 1 tablespoon Meyer lemon juice 1 teaspoon Tabasco 1...Read More

INGREDIENTS: 6 fillets wild caught salmon (about 2 pounds), pin bones removed (use skin-on fillets for grilling) 
 1/2 cup honey 
 3/4 cup sweet white wine, such as Riesling or Chenin Blanc 
 1 tablespoon citrus zest, grated (pink grapefruit, lemon, lime, orange or a combination) 
 1/2 cup fresh citrus juice (pink grapefruit...Read More