by Chef LAM | May 23, 2018 | Caribbean Recipes
An adaptation of a Hot Ginger Prawns recipe from one of the many cookbooks that sit on my bookshelves and on the limited counter space in my apartment kitchen. Their glossy and matte covers in no order lend a colorful literary mix to the fictional tales,...
by Chef LAM | Aug 9, 2016 | Cooking Tips
We are like children We’re painted on canvases Picking up shades as we go We start off with gesso brushed on by people we know Watch your technique as you go Step back and admire my view Can I use the colors I choose? Do I have some say what you use? Can I get...
by Chef LAM | Apr 13, 2016 | Braises and Stews, Caribbean Recipes, Cooking Tips
Traditionally used to cook less tender (and less expensive) cuts of meat, braising was once hailed as a peasant dish. And, at one time it was unheard of to use anything but red wine to deglaze pan fond and use rich stocks and demi-glace to make up the cooking...
by Chef LAM | Mar 16, 2016 | Appetizers, Lent Dishes, Meatless Mondays
To collaborate is to work jointly on an activity, to produce or to create something. So when my friend (in my head) Josh wanted to feature me in his social media tribute to Women’s History Month I could not turn the opportunity down. A humble and easy going guy with...
by Chef LAM | Mar 9, 2016 | Appetizers, Caribbean Recipes, Lent Dishes, Meatless Mondays, Soups
If you’ve never used lemongrass in your food or drink at home I suggest you start. Don’t let its long, yellow-green stalk and woody feel intimidate you. Once broken with your hands or cut into with a sharp knife, the calming citrus scent is so inviting I’m...
