What to cook + how to cook
I was recently challenged (online) to make something totally unique and “probably” not in any cookbook somewhere. I always enjoy a good challenge especially when it comes to cooking. I started with some beef ribs since most of the people on this planet love them. Continue reading Tiger’s Tail Mandarin Beef Ribs
Like most ceviche recipes this is a simple, pragmatic approach to a tasty, healthy fish dish. I lean toward a Mexican coastal ceviche more than a Peruvian or other South American one. The one that changed me forever was surprising in Baja, Mexico. Continue reading Ceviche Recipe (de Pescado)
Why would I post yet another Indian Saag recipe when there are so, so many recipes already out there? Especially ones from Indians and and Indian cooks? My recipe was driven by these simple factors. Continue reading Indian Saag Recipe
This is a Vietnamese home-run from Phú Quốc island. I have carefully measured out everything so there is no guess work. Just tasty chicken which I call my “Le Viet” special – French influenced, Vietnamese deliciousness. ‘Nuff said. Continue reading Vietnamese Roasted Chicken
This is my lab, my meditation room, my dojo. This tiny kitchen is where all the meals happen. We were just featured in ApartmentTherapy’s 2013 contest for best space. We didn’t win, but the nod was much appreciated. Continue reading The ThinkEatDrink Kitchen
Don’t call it a come back, I’ve been here for years! Steal this recipe. This is a super fusion between my Southern roots and all my trips to the Mexican border – and then some – Órale pues. I wanted to fuse the tastes of corn with pepper and fruit in a Mexican-ish way which … Continue reading Chipotle Strawberry Compote with Jalapeño Cornbread
Homemade Carne Asada Recipe con “Chingaso” Now, let me tell you why. I adapt a lot of what I learned in Thailand to what I learned living in SoCal with regards to Mexican food. For this recipe, as with most Mexican recipes, I aim for that pungent cumin, peppery, oniony, caliente “sabor”. I want to marry that … Continue reading Homemade Carne Asada
Puttin’ the “Ale” Back in This Homemade Ginger Ale Tired of buying Schweppes, Canada Dry, Hansens and/or don’t have the spare change to spring for one of the more artisanal ginger ales? I present you with the solution. 4 TBL finely grated ginger (peeled) 1 TBL finely grated lemon grass a.k.a fever grass (tender bottoms … Continue reading Homemade Ginger Ale
I have been experimenting heavily with various herbs and tastes for the perfect Gỏi cuốn – Chinese liver sausage version. I will put this out there even though it is super obvious. Gỏi cuốn / Goi Cuon / Vietnamese rolls are not hard to do. It’s all about the dipping sauce and the procurement of fresh, high quality ingredients. Continue reading Gỏi cuốn Vietnamese Spring Rolls
Toasted Rice Powder Khao Koor (ข้าวคั่ว) Quite a few Thai recipes call for a roasted, ground down sweet rice. This is an essential ingredient you’ll find in every Thai kitchen. It lends a nutty flavour to dishes like larb moo (ลาบหมู), Jaew etc. – along with some great texture. You can buy it ready-made from Thai grocery stores, … Continue reading Ground Toasted Rice (ข้าวคั่ว)
