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Salad

asian cabbage salad

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Love Surfas, this weekend I had the fortune to attend one of their cooking demos hosted by food photographer & Master chef contestant; Becky Reams.  The demo was a three course meal wich consisted of; Smoked trout roulettes with brioche crackers, hot sauce mousse and shaved cucumber, no photo of this one, ate it before getting a photo of it :).  Second course knocked my socks off, it was ginger beer braised pork served over grits and a radish salad. My first encounter with grits and boar!! Tasting unknowns is so much fun lately, I truly enjoyed it. Untitled
The salad was topped with shiso leaves, have you had those? That was another first for me. For dessert, chef Becky made an inverted carrot cake with a cream cheese frosting, caramel mouse with coconut & pecan crumble……Untitled
My taste buds where spinning with joy.  Inspiring experience overall.  Now to try one of these recipes at home!

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Summer is still in full effect here so time in the kitchen & meals have followed suit…fall, we’re waiting with open arms. :)

You’ll Need:


1 cucumber
some red onion
2 tbs rice vinegar
some mint
some jalapeño/thai chillies/heat of choice
1 tsp brown sugar
some cilantro
water
peanuts

Method:

Thinly slice cucumbers,  jalapenõs, red onion
Mix liquids along with sugar and stir until dissolved
add cucumber, chili, mint, and red onion
this is one of those recipes you adjust ingredients to your preferences
taste and adjust seasonings for a balance of sweet, salty, tangy flavors.
Cover and refrigerate for 1/2 hour.
Garnish with cilantro and crushed peanuts

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