Prosciutto, mozzarella, basil, cherry tomato kabobs

These were slot tastier than I thought they would be. 

Clams Italiano!

Very Happy hour

How about prosciutto, hot peppadew and mint.
Goes nicely with spirits. Trust me.

Sampler

If this is the sampler for 2 I hate to see the one for 1.

Now..don't say nothing about my Dinosaur BBQ

Happy Fathers Day

With Cuajo!....just google it.

Ya Mon

In the spirit of the Reggae concert I just seen. You know it is.
Lemon chicken

Random pics

Haven't posted in awhile so I thought I would share some stuff we've enjoyed in the past couple of months:

Feels like Spring?.. Make Spring Rolls

Today I thought I would try and tackle one of my new favorite foods. After watching many instructional videos, this is my version of Shrimp spring rolls.


The key to making these beauties is to "Get your prep station right". This is a tedious practice i learned in my Sous chef days, definitely put to practice today. You must have every ingredient cut and ready to wrap because the skins are going to keep our hands full.



Don't do like i did and get these small wrappers. They made the process even harder.

You need to wrap those suckers tight...

as soon as i got the hang of it (sort of). They were amazing tasting.

The peatnut sauce was a mixture of Thai peanut sauce (very rich), hoisin and soy sauce.

Savory days

The Thanksgiving turkey was delicious. It was the first time I did a brine with an emphasis on the stock. The meat was almost too tender but so scrumptious to taste. It went very quick.















Then for Christmas I went with a chicken brine with more sea salt. That's when I was looking for rosemary but for some reason or another the grocer was out so I couldn't find any. I browse the herb selections and come across Savory. Lets try that, and I'm glad I did.



















Not only did this herb flavor my chicken, It flavored my rice, veggies and stuffing with a distinctive herby-buttery taste. It rivals my go-to rosemary for that poignant flavor that i always crave in poultry. I love the added worthiness of savory to use on your vegetables. Careful not to use too much because it will take over your food.

Historically Savory has reputation for regulating sex drive. You don't say?

Fancy Antipasta

This is a salad that is much better tasting than it looks.



I started with some fresh spring salad mix, shitake mushrooms, red onion, tomato, Brie de nangis, Dry salami with porcini mushrooms, and topped with Wegmans red pepper and garlic salad dressing.

Deelish!

Chimichurri tonight

Chuck Steak with Red Pepper Chimichurri



Capers, Red Pepper, a little olive oil and vinegar were pretty much all it took to spice up this simple steak.
















Via

Shrimp salad

NFL Place-Kickin my salsa Up a notch

Tomatillo Salsa Verde

3/4 pound fresh tomatillos
1/2 large white onion , cut into large chunks
2 cloves garlic
2 small red chilli peppers
1/2 packed cup coarsely chopped cilantro leaves
2 jalapeno (seeds and all if you like heat)
1/2 lime, juiced
Kosher or fine sea salt
White Tortilla chips
Football
drizzle of olive oil (optional)

Directions

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add remainder of first five ingredients and process until smooth.

Scrape the mixture into a small saucepan. Season lightly with salt and if you like add olive oil for consistency Bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 8 minutes. Cool before using.
The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

Poached shrimp

w/ avocado, pickled tomato and lime syrup.


My take on a Lee Anne Wong Recipe.

Mine is on a bed of roasted red and chilli pepper.

Me and my Pesto.

Braised baked chicken thighs and fresh basil pesto over pasta.

No introduction needed

Martini

Late night BBQ

After my disaster memorial day grill. I had to redeem myself by practicing. I think it went quite well.

Chipotle is the shizit. (nod)

Love the pulled beef tacos at Chipotle Mexican grill.

So good i put my foot in it.

http://www.chipotle.com/

Especially the green tomatillo aside. Mm mm mm.

More Negimaki

This time with irradiated ground beef, olives and roasted peppers.
Not bad for scavenging.