Every New Year’s Eve/Day I’ve gotta make my Hoppin John, black-eyed peas over aromatic steamed rice with some stewed collard greens. I make enough of it to last for a couple of nights and even store some in the freezer for a rainy day. Here’s my simple recipe for wealth and prosperity in 2017. Give it a go… 3 tablespoons olive oil 1 cup onion, chopped 1 teaspoon sea salt .5 teaspoon freshly cracked black pepper cayenne, to taste (optional) 1 tablespoon chopped garlic 1 smoked
With recent news The Cecil and Minton’s would consolidate into the Minton’s space at the end of this month (The Cecil will be available as an event space only), I was happy to hear signature Cecil dishes I love would remain on the menu. Thankfully Executive Chef JJ Johnson gave me the recipe for The Cecil’s yassa chicken, suggesting the marinade would be perfect for a holiday turkey. Perfect timing! Have at it! 1 ½ cup soy sauce 1 ½ cup grapeseed oil ¼ cup fresh mint leaves w
The arrival of the weekend mostly brings an opportunity to recharge, refuel and reconnect with family and friends. Images of leisurely walks, long conversations and endless time come to mind. However, for most New Yorkers the weekend is the time for errands, activities and general running around to catch up with their lives. A recent weekend hang with my friend Jason came with a car ride out to New Jersey to pick up a completed home improvement project. He was giddy with exci
Where do recipes come from? For me, mostly I see what is available seasonally in the grocery sore, I refer to traditional and non-traditional flavor combinations that I enjoy and most people enjoy and I go for it. This is one of those recipes. This dish was part of a weekly menu I prepared for a client that included chicken Milanese, king salmon with chimichurri plus vegetable sides, herbed orzo and a caprese salad. I was on an Italian vibe mostly. I saw these beautiful organ
This week for Superbowl 50, amongst organic pork tenderloin crusted with mustard capers & garlic and a vegetable assortment of roasted asparagus, steamed organic broccolini and pan -roasted purple brussel sprout and blue kale hash, were a couple of football-watching favorites – burgers and wings. Everyone has their favorites of these sports bar classics. However I must be different to keep my clients’ palates piqued. So the burgers are 100% grass fed beef and seasoned with mi
For those that DON’T know, I love me some porchetta. See my BESTies list. It’s not something you have too often, but when you do it has to be good.
I first had it in a market in Rome, hand-cut by a spry woman wielding a large knife. She did not play and everyone stood in line for that gorgeous piece of meat, specifically the skin. In NYC I travel to the East Village for Sara Jenkin’s version at Porchetta when the mood strikes me. I love that that is all you can get there
About to depart on the Labor Day Weekend getaway and wanted to make sure I told you about these shrimp burgers. Could be perfect for this weekend… I wanted to inject a little summer punch in my weekly client menu planning. Shrimp burgers were the first to come to mind, as the last time I ate one was in Fire Island, sitting by the bay, glass of white wine in hand and savoring each bite. I wanted to give my client that experience on a weeknight when he is tired and landlocke