Everyone has been subjected to pictures of ugly puppies, art work gone awry, crappy cars, vacation faux pas, and who knows what else. Even when the owner of a photo(s) knows the visual appeal is lacking, they show no hesitation in displaying affection and/or admiration for the subject matter captured in an otherwise pitiful image.… Continue reading 🎵Ain’t Too Proud🎵… to serve leftovers for breakfast – like “Pye 蛋府勇” (Pye Egg Fu Yong)

A couple of chicks were parted, seasoned with black truffle salt, pan seared in evoo, and placed in a large cocotte. They were closely followed by chopped fresh fennel bulbs,  chopped flat leaf parsley and garlic, fennel seeds, sliced maitake mushrooms, lemon grass, diced onion and Thai chilis, grated ginger, salt, ground long pepper, and… Continue reading Bowl of Con(phở)sion…

Would you prefer a delicious cut of pork or a stealthy secret? I chose the former because it cannot be hacked by a foreign power. The edible version of a secreto is a muscle located directly behind the pork shoulder. It may have some fat attached, but there is limited marbling within. Nonetheless, it has… Continue reading When Secretos Are Not So Secreto…

40% Alicante Bouschet, 30% Touriga Franca, 30% Touriga Nacional.  Ripe dark cherries, dried violets, rosemary, spice, clay, and a bit of minerality….😍😋😍😋 This was an incredible pairing. My tri-tip and this exquisite Portuguese red blend.  

OK, OK. Octopi are not copepods, but ‘Cephalo Loco’ doesn’t have the same poetic flow… Difficult to go wrong with any grilled seafood. Especially after these critters swam for an hour in a marinade of lime juice, my seasoned rice vinegar (tarragon/mustard seeds/garlic cloves/black pepper corns), lots of minced garlic, generous portions of my pickled… Continue reading I got a little Copo Loco

I have a whimsical desire to control my environment – at least some of its elements. November is almost here and Sacramento had a high temp of 92° this week. I have channeled winter by preparing braised ox tail over porcini fettuccine and serving it with a side of sautéed purslane. The ox tail sections… Continue reading Trying to roll back the effects of Global Warming…

Braisé London Gril en Croûte. Pastry without patience may lack aesthetic virtue, but fortunately, my haste did not detract from the taste of the end result. A savory braised London broil, a small portion of its tomato based sauce, and baby arugula greens were swaddled and baked in a sweet flaky pastry crust. This will… Continue reading How now?

A broiled [fresh] salmon filet on a bed of seasoned Pad Thai noodles – I could stop there but why would I?.. So easy to make good food with great ingredients. Seasoned the filet with s&p and dusting of garlic granules. Then it was quickly seared in a cast iron pan and finished under the… Continue reading Sam I Am…

“Round of Hungary” peppers are slightly less sweet and possess a texture that is more dense than a typical (ripe) red bell pepper. The flavor is similar to a red bell, but more savory – hints of spice and a very mild bitterness. I have plans for these puppies… Diced and pickled they take the more familiar… Continue reading Round of Hungary Peppers – members of the pimento (or pimiento) family.

Champagne poached New Zealand cockles. This is very straight forward – champagne/sparkling wine, butter, bread crumbs, minced fresh garlic, minced fresh parsley, and s&p. Yum…