A few months back I had these grand plans to launch a burger centric You Tube channel. Unfortunately as I started on this venture I quickly realized that to make a proper channel with an abundance of content it would take an immense amount of time and energy, of which I did not have. Continue Reading
We all have been there. It’s 1:30 a.m. and the bartender just called “last call”. Your party of weekend warriors have consumed the night and with the evening coming to a close, you say your farewells and your fellowship is dissolved until next weekend, where you will undoubtedly pick up right where you left off. Once you reach your humble abode, the first thing you do is hunt for food to abate the case of the “munchies” you have contracted from the nights festivities. The “munchies”, for those who don’t know is the ravenous state of hunger one acquires after a full night of partying, which in turn creates the urge to consume large amounts of junk food. Some of the best creations are spawned from the late night kitchen raids that are caused by this gastronomic state. Just look at some of the mainstream fast food chains. Taco Bell came out with the Doritos Locos, a taco in a Doritos shell.
Almost every chef I know has a fetish like relationship with the cuisine of the Asian continent. Whether it’s Vietnamese Pho or Korean Bulgolgi, there’s just something about those bold exotic flavors that excite the palate like the finale of a 4th of July fireworks display, 1812 overture and all. On discovering Thai food, Anthony Bourdain once said, “it was like discovering a whole new box of crayons”. From the first dish I tried, I have constantly been drawn to the rich flavors of curry, lemongrass, coconut milk, and spicy peppers. The depth of flavor can be considered unmatched compared to other global cuisine. Thai food seems to strike a perfect balance of sweet, salty, spicy, and umami.
Early in my career I managed the kitchen at a small bed and breakfast in the Appalachian Mountains of southwest Virginia. During this tenure I had the chance to meet several traveling business types that would ask me to recreate the food from their trips. One such request in particular was for the iconic Cajun stew better known as Gumbo.
Valentine’s Day, a completely overhyped commercialized holiday that forces the public to buy flowers, overpriced cards, and cheesy heart-shaped boxes of cheap chocolate. Far too many people fall into the trap of meaningless gifts to try to display their affection, forgetting that the best way to show someone who you love is from the heart. To do this, I would recommend the path through the stomach, it has worked for myself and so many others. In this recipe I deliver the “one-two punch” of the classic French vanilla custard topped with a window pane of sugar and a foundation of rich caramel sauce, better known as Creme Brulé.
It has been said that the Super Bowl is the most watched event of the year, with viewers totaling in the billions, and no Super Bowl party would be complete without the ubiquitous Buffalo Wing. A perfectly designed appetizer that can deliver any number of flavor combinations. Sure, I for one love the classic style, with its perfect blend of creamy butter, spicy pepper, and salty vinegar, but there are so many more styles that warrant an appearance at your Super Sunday soirée. This post shows three of my all time favorites.