Yes, in theory, they’re both southeast Asian styles, but I wasn’t sure how a direct combination of Indian and Thai flavours would work in practice.…
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Green Beans & Bacon
For the longest time, it seemed in vogue to cook vegetables al dente or tender-crisp. I happen to like my vegetables cooked that way, though…
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Beef & Beets
I categorized this creation under soup, though it’s open to debate. I wanted to get borscht flavours without the typically hours-long simmering process. The experiment…
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Cajun Chicken Burgers
In real Cajun country, this burger would surely be made of pork (or maybe even nutria). I happened to have chicken available and it because…
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Green Chili Fish
I’ve made similar sauces to this before using coconut milk and wanted to try creating something with a lighter flavour to really let the fish…
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Chicken Martini
Sometimes, you can really use a drink and other times, you just need a hearty meal. I like to think this one covers both bases,…
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Black Box Frittata
This was my entry for this past week’s Twitter Black Box. It’s a fun challenge where cooks and chefs each create a dish that must…
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Chicken Piquante
This dish is based on the Cajun classic, “sauce piquante”. To make the real deal, you’ve first got to make a roux with fat and…
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Turkey & Arugula
Dried out poultry and a boring salad? No thanks. Here’s a tasty way to get a hefty helping of lean protein along with some greens.…
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Cod & Cayenne
Nearly all my cookware is cast-iron, though to get a nice, golden crust without deep-frying these, a non-stick pan is the way to go. Be…
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