Lamb Shank Braised in Red Wine with Parmesan Parsnip Puree

Saffron Confused Risotto

Tunafish sandwich

tomato sauce

Some Italian/Indian fusion...even though fusion is corny.

Toemater

Meat and stuff

The other side of Arthur Avenue

mediocre salad

This salad is a composite of random things I had in the refrigerator. Organic mixed greens. Strawberries (sliced). Chicken scraps (sauteed with salt and pepper in a little canola oil).

The vinaigrette is made from reduced orange juice I had leftover that I didn't feel like drinking. I mixed it with a small amount of honey and mustard (to emulsify), along with a little walnut oil. Read a little about about emulsions. http://en.wikipedia.org/wiki/Emulsification

Remember to season your salad with a little salt and/or pepper. After all, the word salad does come from the Latin word salata, which means "salted".

Oxtail

Check the gloss.

Juevos Gringos

Juevos rancheros: white onion, fire roasted tomato, jalapeno, salt, pepper and a little cilantro broken in pieces (over a fried egg)...you saw it right, there's some nan indian bread thrown in there. I think this dish could have turned out better with some cheese component.

One Fine Day

These are traditional Vietnamese spring rolls. Inside a spring roll wrap includes fresh daikon, carrot, English cucumber and red bell peppers all cut to julienne both with a knife and Japanese mandolin. The roll also contains vermicelli noodles that have been infused with sweet chili sauce, soy sauce and sesame oil. It can be served with a little sweet chili sauce.

One Sunday in Queens

Beef Hind Shank

Brasied in homemade dark chicken stock. With some bell pepper confit. Generic salad.

Hors d'Ouvres

Some stuff I made on Easter...

Potato crisps with creamy spicy sauce and some beef loin...

The potato crisps were prepared by thinly slicing a russet potato and frying in canola oil at 325 degrees. My came out slightly too dark in the photograph, I think. I sprinkled a little bit of salt on them right after they came out of the oil so the salt would adhere to the crisp.

The creamy spicey sauce is basically a homemade mayonnaise made with canola oil, eggs, lemon juice, salt and pepper blended with red chili sauce. This creates a creamy mayonnaise sauce with a nice spiciness.

I sauteed the beef loin using a medium skillet with some canola oil. I cooked it rare. Just a little salt and pepper to season...that's it.