Ha! Just saw this - an old episode of his show "Take Home Chef".......

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Christmas dinner - summer here in New Zealand.

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Sounds GREAT.

Mine was pretty minimal. these days family is GF, me, two cats and two dogs. So the prawns as Christmas dinner worked out well LOL

This guy is pretty entertaining to watch.......

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I started using a T-fal copper ceramic pan instead of Teflon.
Silicone stir spatula. The wood handle is prepped with olive oil and hand washed.
(it's better to use cast iron or steel wok for real frying)
So far so good. No micro-scratches or warping either.
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Unless a big pot is being used, medium heat is functionally the same as high heat.
No sense in heating up the room.
Turn off heat and let it cook the last minute on the stovetop. Slow up and slow down.

Add salt only before serving.
All the flavor to wake up the taste buds with less sodium content.

Recipes that call for a 'clove' of garlic are typos. They meant bulb.

Squid ink and saffron fresh pasta with scallops, clams, piquillo peppers in a saffron cream sauce. A little too rich for dinner. Would be better as an appetizer.

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^^^ Looks delicious and the photos are fantastic. Well done, sir!

Looks good. A little saffron goes a long way...

First cook on my new Wolf Cooktop with Accessory Wok Grate. Sesame Chicken.

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Then I thought it would be a good idea to make smash burgers. BIG mistake. Burgers are meant to be cooked outside for a good reason - grease everywhere!

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Yes it is plumbed. 10" Duct with mac daddy remote blower motor mounted under the floor. Moves alot of air but downdraft units just don't perform as well as range hoods Good suggestion on screen splash guard. Would have cut down the grease explosion!

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Hi. Would you be able to post the recipe for this? It looks really good.

Figured it would be interesting to deconstruct a Bolognese. Big fan of Bucatini for red sauces. Slow-cooked Beef shoulder, pecorino, zucchini, peppers.

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911 Cooking- The compound butter made the difference.
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^ ooh, that looks fantastic! And so do the clams and scallops!

I've been on a bit of a food kick since coming back from San Francisco last time. Sort comparing all of the escargot that I can find. And lately trying all of the caviar that I can get my hands on. Not exactly full of flavor unless you eat it right out of the jar. But I have only bought 2 oz jars. :( So far, I like the traditional Russian blini and crème fraiche.

Anyone have any tips for serving caviar at home? Trying this one next.

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I've also had it served with toast points, finely chopped red onions and shaved boiled egg whites.

At the Bellagio, they served ahi tuna (Tuna was ceviche style) tacos with caviar as a topping.

Try this website: Great British Chef

Hi PorscheGAL and Rusnak- I'm a big proponent of making fresh blini for caviar. It's just tiny pancakes, and there are many good recipes online. Just make sure that the one you choose does have a portion of buckwheat flour. Salmon or Sturgeon, it really makes a huge difference to use a fresh n' warm blini!

FWIW- I do try to purchase US Farm-raised Sturgeon (Sterling of Elverta, CA) when possible.
Regardless, there's really no wrong way to enjoy the roe, even in soft scrambled eggs.

As an aside, big fan of Kazunoko Kombu (Herring Roe on Kelp). Super crunchy ocean explosion!

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Porsche 911 Cooking- the compound butter made the difference.
https://youtu.be/FvXBR50rH9E