I wanted to do some barbecue this weekend and was thing about trying something different. I needed something light for dinner and decided on cold water lobster tails. These tails are the best money can buy. They are South African cold water lobster tails that are sweet, tender and delicious barbecued and dipped in drawn butter with the addition of cilantro. South African lobsters are different than Florida lobsters or even Maine lobsters because of the frigid waters they are raised in. Florida lobster tails have no claws and because of the warm water they tend to be a little tough and...

Seems like these days when I need a fix for fried foods I tempura them. Tempura is a thin batter that is very crisp on the outside and moist on the inside.  There are many different types of tempura but this one has suited my needs for years. I have tried to tempura many items, King Crab, foie gras, lobster and vegetables, some successful and some not!  The shrimp at the local farmers market were amazing, fresh, large and right from the sea. I picked up a couple of pounds and I still had some vegetables and herbs left from my garden and decidable to make a quick dinner last weekend. My cayenne...

I had to do something with this leftover roast beef tenderloin I made and since my wife loved it so much and I did not, I thought I would buy some good crusty white bread from the market along with some heirloom tomatoes. I started by making a Dijon Aioli            2 garlic cloves 1 large egg yolk 2 teaspoons fresh lemon juice 1/2 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil 3 tablespoons vegetable oil Mince and mash garlic to a paste with a pinch of salt using a large, heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a...

I really do not  care for chicken livers but being raised with nine brothers and sisters my mother would find a way to fit sauteed chicken livers into our meals at least every couple of weeks. With my mother and father looking over my shoulder I would endure the flavor of the livers until I got used to eating them and eventually ended up enjoying them. These days give me  foie gras, duck livers, or even beef liver and I will be a happy person. Ingredients: 1 medium shallot, very finely chopped 1 clove garlic, finely chopped 3/4 pound chicken livers, trimmed, washed, and patted dry 1/4 cup...

I was invited by Richard Levine with Athena Farms to visit the growing areas and farmers in Salinas, California. To a chef this is probably one of the most exciting adventures one can go on. To be able to see the area where most of the country’s vegetables are grown is an amazing thing. We started off the first morning sipping coffee in front of the hotel waiting for everyone to gather. There were about eight of us, three from Athena Produce Co., the owner, sales people and buyers. Also the broker that Athena buys from attended and one other chef besides myself.   We...