by Chef LAM | May 26, 2016 | Appetizers, Caribbean Recipes
Homemade Hummus, Black Garlic Fried Okra, Geera dusted Cassava Sticks Oh how much snacking have changed. And the versatile Hummus has taken on a popularity I doubt anyone thought it would. Made with a handful of ingredients its smooth creamy texture and ‘dip &...
by Chef LAM | May 24, 2016 | Back 2 Basics, Cooking Tips, Meatless Mondays
Vinaigrettes are easy to make at home and can be used on more than salads. There are vinaigrettes that act as marinades for meat and as dressings for pastas and grains. The definition is simple: a sauce made of the temporary emulsion of acid, oil and other...
by Chef LAM | May 11, 2016 | Breakfast, Caribbean Recipes, Family Recipes
I’ve been doing a great job of staying away from flour lately. You know, cutting the bagels and breads out of my diet and working on my summer body. If I make foods using flour I feed every last bite to my friends who work out way more than I do. LoL But fry bakes...
by Chef LAM | May 5, 2016 | Back 2 Basics, Braises and Stews, Caribbean Recipes, Cooking Tips
Braising consist of three important parts: browning or frying of foods that yield amazing color. Not limited to meats and poultry, I’ve read recipes explaining steps to achieve perfectly braised fruit and vegetables. The second step, slow cooking food in a covered...
by Chef LAM | May 2, 2016 | Restaurant Review
The trek from New Jersey to the Manhattanville Factory District of West Harlem to check out the Rum Hall, Solomon & Kuff was a worthy one. In the 1700’s a young West African boy given the name Venture Smith was sold as a slave for four barrels of rum and...
