If you can imagine all the lusciousness of melt-on-your-tongue Wagyu with aromatic pastrami spice, paired with the delicate buffalo mozzarella on a thin layer of tomato sauce with caramelized vidalia onions and let’s not forget the fatty bits of the wagyu pastrami, charred around the edges, melting onto the pizza to create an intricate combination of flavors. […]

Life is full of priorities so this will be a quick post. Why? You see that egg yolk… well it’s one of those priorities i’m talking about. That egg yolk needs the heat from the pasta to evenly coat it, along with the parmesan, in order to create a luxurious finish and mouth feel. So […]

Chimichurri is a kind of spicy, vinegar-laced parsley pesto, and the condiment of choice with the asado, or grilled beef of Argentina. In this version, i left out the chili and used it in the spice rub instead to let the chimichurri act more as a kool-aid for the spicy-smokey-peppery grilled ribeye. This sauce is […]

Err.. I couldn’t make up my mind on which spelling to use for this memorable Moroccan dish that combines the flavors and textures of savory meat, soft eggs, crunchy pastry and sweet spices. Though the traditional dish is usually made with squab or pigeon meat, in the US you’re likely to see chicken substituted instead […]

I was completely and utterly torn between two recipes, Jean-Georges Vongerichten’s chicken with a soy-whiskey glaze and Mochachocolata aka Rita incredibly delicious-looking chicken with a sticky rice stuffing. Plus, i was hungry. Very hungry. So i thought, heck… let’s combine both recipes, shake really hard and see what comes out of it. Being ordered around […]