Tag Archives: Poblano
Pork Belly Marinated with Green Tea, Wine & Ancho Chili Olive Oil
Known for its fresh, bittersweet, earthy flavors, green tea seems to be getting increasingly popular as a flavoring ingredient for many desserts ranging from ice cream to cake to chocolate. Growing up drinking lots of green tea while appreciating its … Continue reading
FLOSS Pacific NW Cuisine: Pan-Fried Wild-Caught Salmon
Last month I went to the Pacific Northwest and practiced my FLOSSing. It didn’t involve my teeth or a dentist. “Fresh Local Organic Sustainable Seasonal”-ing is a natural way of living in the rugged, luscious, green Pacific North West. The … Continue reading
Heirloom Tomato Salsa with Ancho Grilled Prawns
Every summer sun-kissed, colorful, juicy heirloom tomatoes get my mouth absolutely watery. Rich, deep and meaty, these tomatoes have fantastic flavors and texture. They also have such a great balance of sugar and acid that it’s easy to pop them … Continue reading
Cactus Mushroom Rigatoni
When I was studying for my master’s in the middle of the Arizona desert, we had an unusual “accident” one night. A very drunk classmate of mine, who had drunk tons of alcohol and was desperately searching for a toilet, … Continue reading
Pan Fried Chilean Sea Bass Marinaded in Ancho Chili Olive Oil, Cilantro & Lime
At the Culinary Institute of America, I got to watch chef Paul Bartolotta, a two time James Beard winner, making unbelievably delicious fish last month. His magic started with the sea salt crust which he made with coarse sea salt, … Continue reading
Tequila Flank Steak with Ancho, Lime & Orange with Malbec
“How is your stomachache? Take this shot of tequila. It will disinfect whatever virus you have in your stomach and you’ll feel better.”, said a Mexican man in the small coastal town of La Paz in Baja California. I took … Continue reading
Ancho-Pumpkin Prawns with Viognier @ Cook Here & Now
Last Sunday I had a fabulous opportunity to participate in the “Cook Here and Now” cooking event organized by Marco in San Francisco. People from all kind of backgrounds came together in the communal kitchen to enjoy cooking, sharing and … Continue reading