Grilled Shrimp over a Mediterranean salad of orzo, tomatoes, cucumbers mushrooms and summertime herbs straight from the garden.
Delicate shrimp, horseradish and fish sauce, formed into balls with rice flour, quick fried and dipped in sake flavored soy sauce.
Not all wood is created equal, so let’s talk about which wood is best to burn for cooking, flavor or simply for ambiance.
Fig leaves for wrap steaming, fresh figs for sweet or savory dishes and why my kitchen always needs a fig tree in my yard.
This perfect balance of hot, sour and sweet sauce over mango, a bundle of fresh herbs and grilled squid, topped with the crunch of peanuts and fried shallots and served over crispy rice is the best Buddha bowl ever!
Succulent fish filet, wrapped in fig leaves, which scent of coconut and impart moisture to any fish, bundled with veggies and herbs.
Cheesy macaroni, sweet lump crab meat, rolled in a crunchy, buttery phyllo crust, makes this the best mac & cheese dish ever!
Recipes for 2 options, Shrimp Buddha Bowl or Succulent Beef Short Ribs, and something meaningful to do with your evening.
Maryland Blue Crab lump crab meat with Old Bay Seasoning and little else packed into this mostly ‘crab’ cake.
A tapas platter of perfectly shaped wonton cups, using a muffin tin, filled with spicy pea pesto and topped with a sautéed shrimp.
My Muffin Madness
In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!