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broiled red snapper filet
Episode 01
Simply broiling a piece of fish great way to learn how easy it is to cook fish. I chose red snapper here for its accessability. It’s delicate, flaky and not at all fatty or fishy, a luxury to savor on its own, with as few additions as possible.
parmesan zucchini with balsamic
Episode 02
Simply broiling a piece of fish great way to learn how easy it is to cook fish. I chose red snapper here for its accessability. It’s delicate, flaky and not at all fatty or fishy, a luxury to savor on its own, with as few additions as possible.
carmelized mango with rum
Episode 03
This recipe was inspired by bananas flambées, a classic preparation of bananas sautéed in butter and brown sugar and then finished with flaming rum or brandy.
herb roasted chicken tenders
Episode 04
This recipe was inspired by bananas flambées, a classic preparation of bananas sautéed in butter and brown sugar and then finished with flaming rum or brandy.
tomatoes provençal
Episode 05
One of my strongest food memories is from Provence. When I was young, my family lived in the South of France, very close to the Mediterranean Sea. I remember it being sunny all the time and wild herbs growing everywhere. You could even smell lavender in the air. Ripe summer tomatoes marinated with garlic, herbes de Provence and olive oil and roasted takes me back to my childhood in Provence.
mustard crusted salmon filet
Episode 06
Salmon is a great fish that is a widely available, versatile fish that gets overlooked sometimes. But you will be surprised at how enjoyable it is adorned simply with Dijon mustard, breadcrumbs and lemon-chive crème fraiche.
QUAIL EGG AND SMOKED SALMON TOASTS
Episode 07
This delicate canapé is a wonderful twist on a classic comfort food, the one-eyed jack, also known as toad in the hole or egg in a basket. In this dish, I use a small quail egg, cooked inside toasted brioche and garnish it with smoked salmon.
raspberry clafouti
Episode 08
One of my favorite summer fruit desserts is clafouti, a baked custard-like cake which originates from the countryside of central France. It is a rustic dish that is simple to make and delicious—like a thick, moist, fruit-filled crepe.
Butterflied Garlic Shrimp
Episode 09
This shrimp dish is great for a summer meal because it is light but still very flavorful. The simple addition of the flavored butter makes the shrimp juicy, tender and full of delicious flavor.
Warm Goat Cheese Truffles
Episode 10
When I entertain guests, the appetizers and canapés tend to be fairly casual. I set out a variety of homemade spreads, crackers and bread, along with small finger foods that people can snack on with a drink in hand.
Mission Figs Wrapped in Bacon
Episode 11
Figs wrapped in Serrano ham are a classic Spanish tapas. In this recipe, I am making them with bacon. Throughout Spain, people go from bar to bar, drinking and eating lots of different small dishes, each dish meant to compliment the alcohol and stimulate the appetite. These figs and bacon are the perfect bite to have with a glass of good wine, small but very satisfying.
Roasted Bananas with Rosemary
Episode 12
In Puerto Rico, bananas and plantains are commonly served sautéed as a side dish to stews and meats. The addition of rosemary and whisky gives the sweet bananas a nice smoky flavor that goes well with pork or chicken.
Zucchini Mint Parmesan Frittata
Episode 13
As the days start to get colder, I like to keep my meals colorful and bright with the last of the summer harvest. A frittata is a wonderful way to use up the end-of-season vegetables in a simple dish.