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Inspired by my recent MasterChef cruise to the Caribbean, I made this sous vide pork chop using some jerk spices from the Virgin Islands. Tired from the week-long trip away from home, I wasn’t in the mood to cook entirely from scratch, so these spice blends came in handy: just rub the pork chops, vacuum seal, and then drop it in the water bath the next day with the immersion circulator set to 62.8°C for 92 minutes. (This temp and time is for 1” thick boneless pork chops; for bone-in

The latest addition to my kitchen is this lovely bright orange 6.75-qt. Dutch (French) oven from Le Creuset. Le Creuset is a sponsor of my cooking show, Four Senses, and after being surrounded by their pretty cookware on set during season 2 production, I wanted a piece for myself. This is my first piece of Le Creuset. I’ve heard praises sung for their French ovens, so I was stoked to get one right in time for winter when stews and roasts rule the kitchen. I got mine in a bright

Last week, I posted a video about my menu for the Ikea Supper Club: five courses of small offerings that reflected both my heritage and upbringing. A month has gone by since the Supper Club, and I still reflect upon the menu fondly. The guests seemed to thoroughly enjoy the dishes (or at least that’s what they told me), and when asked which was their favorite, a majority said it was the sous vide pork belly bao.

Our family has been obsessed with sous vide ever since we got a PolyScience immersion circulator. The great thins about sous vide cooking are: (1) the prep is minimal (just set it and forget it); and (2) the results are perfect (granted your ingredient and ratios were perfect going in). The hubster once got overly excited about brining and let his spareribs sit in a salt bath for two days, and after an additional 72 hours in the water bath, the ribs were the best texture but way too salty.

This was the first Thanksgiving in 12 years that I did not serve a fried turkey for our family Thanksgiving meal. Since my mama-in-law shrinks away from fried foods, we decided to put the new PolyScience immersion circulator to good use and sous vide our turkey instead.

I’m bringing food back! It’s been quite a long while since I posted a recipe. But I recently got a brand new PolyScience immersion circulator, something I’ve been eyeing for quite some time, and now our kitchen has become a 24-hour sous vide factory. I’m still learning the ins and outs of this beautiful machine, but I thought I’d write about the first food item we cooked in the immersion circulator: New York strip steaks. Now, the strip is not my favorite cut because it’s rather lean when compared to

I haven’t posted a recipe in a while. It’s mainly because most of the things I’ve been cooking lately are recipes going into my cookbook (which, I might add, is slated to publish in May). So, of course, in order to entice you to buy the cookbook, I can’t be posting them all over the web, right?

I don’t understand people who claim they don’t eat lamb because it’s “too gamey.” Duck and lamb, when it’s a good cut of meat and when it’s fresh, have got to be some of the least gamey meat around. But to each his own, I guess. For me, I adore lamb. And not just because it used to be a cute cuddly hand puppet (I say “used to” because it’s now a juicy pink piece of meat on my plate) but because it tastes pretty darn good. But because it’s

Ga luc lac or bo luc lac are French influenced dishes consisting of seared and sauteed bpcubes of meat served with a vinaigrette dressing. The term “luc lac” comes from the sound of the meat shaking in the pan while cooking. The dish is usually made of sirloin or ribeye steak, but I decided to go a slightly healthier route and make it with chicken. Whichever meat you choose, it’ll be tasty. You can serve it with white rice or a French style fried rice (recipe posting TBD). This is

Ta da! The main entree served with the roasted new red potatoes and the country green beans is prime rib. I have not had the privilege to consume a lot of prime rib in my life, but I can tell you the best prime rib I’ve had is at San Francisco’s House of Prime Rib. They serve succulent slices of prime rib cut off the cart right in front of your table. And the best thing is seconds are on the house. They don’t advertise this on the menu but

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