Wednesday, November 21, 2012 at 04:32PM 
Thanksgiving is tomorrow and I for one am thankful that cold weather is upon Southern California (kind of cold weather at least). It's time for scarves, sweaters, pants and warm hearty dishes! It's the perfect weather for a big bowl of my friend, Kelvin's spicy beef noodle soup.
Monday, October 29, 2012 at 04:19PM 
Pork belly is the new it girl on the culinary social scene, and I, for one, hope that she is here to stay. Who doesn’t love the buttery soft, sweet and savory, succulent fatty goodness that melts in your mouth and has you licking the sticky sweet sauce off your fingers? If it’s on the menu, I will order it. In a steamed soft white Chinese style bun, on a slider, in a taco, piled on rice – I love it all.
For a good friend’s birthday dinner, we decided to throw a big dinner party with an Asian fusion theme. We pulled out the big guns (aka. our double deep fryer), and fried up mountains of golden, crispy calamari and veggie tempura, with a sea of dipping sauces. We grilled up fish tacos, topped with lemony kale and cabbage slaw. We even made thai iced team ice cream & gooey peanut butter ice cream sandwiches with crunchy candied peanuts. But the star of the show was, of course, the pork belly sliders. Thick, super soft, juicy, sticky slices of porky, buttery goodness inside soft, sweet Hawaiian rolls, topped with crunchy pickled carrots and cucumber, spicy sriracha mayo, and a hint of freshness from cilantro. Heaven. On. Earth.
Wednesday, October 3, 2012 at 01:31PM In anticipation of (hopefully) cooler weather, I decided to start the Fall season off with a Paella Soup recipe.
Monday, September 10, 2012 at 05:02PM 
Since the beginning of summer I've been wanting to make fish tacos. I've been thinking of all the different variations and components that would come together to make the perfect fish taco. When I thought I had my perfect combo I had a eureka moment where I switched gears and decided upon this recipe. This fish taco dish is comprised of a charred corn tortilla topped with an Asian red cabbage and kale slaw, spicy guacamole, grilled fish and finished with spicy siracha aioli, cilantro and a slash of lime juice. I could eat this day in and day out.
Wednesday, August 15, 2012 at 03:45PM 
Smoking your own fish sounds like a real production. It sounds daunting and difficult...which exactly why I wanted to do it. I was up for the challenge! But to my disappointment it wasn't difficult at all and required very little effort...which I shouldn't make it sound like such a bad thing. All you need is a stovetop smoker and some wood chips...and obviously your ingredients. This smoked trout is served with soft scrambled eggs and a dollop of creme fraiche. Next up? I think I'll try smoked fish tacos!
