A pantry seafood casserole, with smoked seafood, sea vegetables, dried mushrooms, dried chilies in a coconut gravy, is the result of a delicious, brilliantly stocked pantry.
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.
Hot, sour and sweet sauce over mango, fresh herbs and grilled squid, the crunch of peanuts and fried shallots; the perfect Buddha bowl.
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.
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!