Mastering the Art of Sous Vide Cooking
What’s up foodies? I am happy to announce that my new cookbook is now available! Published by Page Street Publishing and distributed by Macmillan. The book takes readers around the world with exciting recipes prepared using the sous vide method. Contact me directly for signed copies @ gourmetdeconstructed@yahoo.com Mastering The Art Of Sous Vide Cooking features delicious recipes such as
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A Foodie Road Trip: North African Edition (Part Two)
Welcome to part two of my epic foodie road trip through Morocco! In the first part this trip we had explored the cuisine in the cities of Casablanca, Marrakesh, and Dadès Gorges in the Atlas Mountains (you can read about it here if you missed it). Up next we will visit Merzouga which is a village at the Northwestern edge of the Sahara Desert, then take the long road trip north to Fez, and finally the capital city of Rabat. We will end this road trip back in Casablanca.
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Moroccan Khlea & Egg Omelet
During my time road tripping through the country of Morocco, I came across an interesting food product while in the busy souks of Marrakesh, a product called Khlea. “Khlea” or “Khlii”is a traditional Moroccan dish consisting of preserved meat, often beef or lamb. The meat is cut into strips and marinated with garlic, coriander, cumin, and salt.
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A Foodie Road Trip: North African Edition (Part One)
Hey all! I am back with an all new road trip adventure! This time it will be across the Atlantic in the North African country of Morocco. This place has always appeared as a mystical land to me since I was a child. I finally had the chance to drive around this country for a couple of weeks and explore the scenic beauty, the people, and all of the delicious food that it is famous for! I want to share some of my trip with you through photographs and experiences I had in the different regions of this amazing place. I will also offer you some tips on restaurants, food tours, places to stay, and also what you should avoid if you are visiting for the first time. So hop in the car, and take a road trip with me through the country of Morocco!
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Beef Bourguignon
Merry Christmas and Happy New Year! As we move into 2025 I wanted to leave you with a recipe that is near and dear to me during the Winter season, and that is the fabulous French stew, Beef Bourguignon.
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Corned Beef Hash
St. Patrick’s Day in homes across America is usually celebrated with a meal of corned beef, potatoes, and cabbage. In my household there is always leftover corned beef. Besides eating sandwiches all week long, I love preparing homemade hash with the leftover beef.
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Shrimp Étouffée
Étouffée is one of my favorite comfort foods during the colder winter months. When you prepare this Cajun/Creole dish, it’s all about making a perfect roux! Usually with a meat gumbo, I cook the roux until it is very dark and chocolate looking. This simple and easy Étouffée is made with seafood so a lighter roux is best for this dish.
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Cardamom Spiced Poached Pears (sous vide)
Happy New Year! I hope everyone has had a wonderful holiday day season. I am kicking off the year with a recipe from my cookbook “Mastering the Art of Sous Vide Cooking“. This wonderful dessert is bold with winter flavors and is sure to be a hit with your dinner guest!
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Blackened Swordfish w/Coconut Jasmine Rice
This is another outstanding summertime recipe, using some delicious swordfish from Wulf’s Fish. This dish combines slightly spicy seasonings, the richness of coconut rice, and the tangy sweetness of mango salsa. The fish is also cooked sous vide for maximum flavor. Enjoy!
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Miso Glazed Black Cod
Sablefish, a.k.a black cod has always been one of my favorite fish to eat. The combination of the rich buttery flavor, perfectly white flakiness, and smooth texture is absolutely irresistible. When marinated is a sweet and spicy miso glaze, this fish launches to a higher level of flavor!
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Nordic Blu Salmon with Spring Vegetable Risotto (sous vide)
Hey everyone! I hope you all have been staying safe. Spring is upon us and life seems to be getting back to normal. It has been a tough year for the food industry and hopefully we can all bounce back from this pandemic. As for me, things are getting better so far in 2021 as clients are feeling safer and starting to book catered events again and NYC restaurants are starting to fully open. The Caribbean cruise in which I was scheduled to be a chef on in 2020 for the Tom Joyner Foundation was also rescheduled for later this year, so things are really looking up.
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Gourmet De-Constructed 