Maldive Fish Sambal – gently fried in gingelly oil with red onion and garlic – reconstituted slightly with boiling water at the end of the fry. I’ve wanted to make this dish for well over 2 decades – after tasting the Chinese version which is much more salty and tossed with a fair amount of […]
As you might imagine – my in-home chef services have been suspended until further notice – but I’m still cooking great food and delivering family style meals, lunches and dinners to people in the NOVA area. I’m working out of a kitchen in Herndon VA – and making great food, individually packaged as well as […]
It’s time to start booking your wood-fired outdoor events for early spring! If you’ve got oak or hickory firewood – we’ll bring the grub! Have an open fire pit? Then think about hosting a primitive cooking event with our custom made asado crosses and grills!!!
I was so happy to lead a wonderful interactive cooking class last night at a private home in Burke… I’m completely in my element as a trainer, instructor and coach. This time – a 15th birthday party with 10 little assistant cooks learning about knife skills, reductions, saute, roasting, seasoning, preparation methods for pasta stuffing […]
Beet Napoleon with roasted garlic-shallot chevre goat cheese – lentil-red pepper puree – cherry tomatoes – Parmesan tuile – topped with roasted red and yellow peppers and Pecorino Romano crumble. The spirit of the season. I really do love me some beets!
From left to right: A slicer I rescued from a closing restaurant. A mixture of Sabatier chef knives – many of which I’ve had for near 30 years. A Wustof Santoku and a Henkel pairing knife. The cleaver is Kiwi from Thailand and holds a great edge. You swing it – it cuts. Otherwise it […]
The good news is – the hardest part is behind you. Click here for Part 1 – Introduction to reduction stocks and glazes, or glace. Click here for Part 2 – Some thoughts, roasting bones and preparing mirepoix. Click here for Part 3 – Reducing, skimming and fortifying your stock. At this point the liquid, […]
Click here for Part 1 – Introduction to reduction stocks and glazes, or glace. Click here for Part 2 – Some thoughts, roasting bones and preparing mirepoix. Once you see the contents rise in the pot, mostly due to expansion, and see a few bubbles beginning to break the surface, you’re pretty much on your […]
A perfect party. Live music, drinks and a festive atmosphere. Nobody left hungry! We even filled to-go boxes at the end! The birthday spread… Beef Burgundy with Mushrooms and Pearl Onions – Corned Beef and Cabbage – Rosemary Redskin Potatoes – Jono’s Own Pulled Pork and Relishes – Carrot and Pearl Onion – Rigatoni Carbonara […]
Fresh chicken marinated in mustard and our own special blend of seasonings. A little spice and a ton of flavor. This particular dish was served with stewed pinto beans and jasmine rice.