Tuesday, November 13, 2018

Poussin

A nicely spatchcocked poussin is easy to cook and tastes great.  Cooks in 30 min and portion wise, is perfect for each individual.  I love my poussin cooked with garlic, herbs and simple salt and pepper...  


Friday, November 9, 2018

Growing up in Central Jersey, this was an after thought.  A legit Jersey Sub.  But now moving out of the state, nobody seems to make one just like those childhood years.   So when I find myself back in good 'ol New Jersey, I stop in for a real treat.  Jersey baby!!!

Thursday, November 8, 2018

White Gold

These beautiful nuggets of White Truffles from Piedmont, Italy are something amazing.  They have the aromatic strength of 50 roses, and when warmed, they emit a bouquet of elegance through out the dining room.  They seek a pretty penny but well worth the experience when properly executed.  



Wednesday, November 7, 2018

Dumplings

Had an urge to fry up some dumplings the other day.  Ran to the market to grab ingredients and after an hour or so, we had dumplings for lunch.  
Nothing beats freshly made dumplings.  


Tuesday, November 6, 2018

Paella

Felt like a Paella night so darted straight to Whole Foods and picked up some key ingredients.  Chicken Drumsticks, Littleneck Clams, Shrimp, Saffron, Chicken Stock, Clam Juice, Green Pepper.  
I think it came out pretty nicely.  


Friday, November 2, 2018

Making Fried Rice for your kids' lunch boxes is quite therapeutic at 7am.  
Especially when you've had a tough early morning.  


Wednesday, October 31, 2018

Roasted Chicken

There aren’t too many things that stop me in my tracks. But a good roast chicken certainly deserves a moment’s pause. This bird is from Nomad in NYC.  Quite possibly the best chicken I’ve ever had. 

Tuesday, October 30, 2018

Bites of Harmony



Recently at En Brasserie in NYC, I had the pleasure of sitting at Abe's Kitchen.  An 8 seat Chefs Tasting Menu done once a month.  One of the many spectacular dishes : This thinly sliced Miyazaki A5 Ribeye was lightly torched and garnished with a soy reduction and edible flowers.  Like the autumn leaves falling off the trees, it was as if you were foraging little morsels of decadence bite after bite.

Monday, October 29, 2018

Caviar Caviar Caviar

Let's taste some Caviar! 




Posted by George Kao (髙宗嗣)
CEO
STANDARD FARE FOOD Co.
Sent from my iPhone