By chefRob, on November 17th, 2011 
It seems like only yesterday I switched over from my old, crusty html site and created my blog. The reasoning behind it was simple…I no longer had to create/update pages in dreamweaver/golive and upload them to the server. The new “free” CMS (content management system) system would take care of all that for me, freeing me up (or so I thought) write and cook more. The reality of opening another restaurant quickly sank in and I was posting a couple of times a month. It did free me from being tethered to the software, for which I am eternally grateful. Continue reading “Chefs Blogs & the State of the Blogosphere 2011” »
By chefRob, on November 8th, 2011  Mung Bean Soup - Ginisang Mungo Ginisang mungo, or mung bean soup is one of those timeless dishes. When the weather turned cold here the other day and I thought to myself that is was time to make a soup this is the one that popped into my head. Easy to cook, this dish carries its self well and a vegetarian, meat or seafood dish. My resent memories of the soup go back to Dubai, where is would be awaiting my arrival home after a long day in the kitchen. Mung beans are easy to digest so this made for a great late dinner, where otherwise I might not eat or I would just grab a couple of Maamoul cookies and a coconut water and I was good to go. Continue reading “Mung Bean Soup – Ginisang Mungo Recipe” »
By chefRob, on November 1st, 2011  Turkey Rillettes Isn’t the “big” question always what to do with the leftovers from Thanksgiving. I mean really now…everyone has their grandmother’s gravy recipe, their mom’s stuffing recipe and pretty much everything else under the sun. Books have been written around holiday cooking and there are thousands of web sites offering up the “best new thing” for this holiday season. Bacon wrapped organic brussels sprouts with a mini nitrogen frozen hollandaise quail egg anyone? Now, more often than not it is not how to cook the dinner itself but what to do with the sh*t-ton of food you have left over. And it is a sh*t-ton, cause I know you don’t wanna look cheap in front of your family and friends…So the questions till remains, what to do with all these leftovers? Sick of turkey tacos, turkey helper and turkey benedicts? Stuffing morning, noon and night got you down? Thinking yam souffle’s are the answer to the 5 lbs of yams your mother-in-law brought over? Not down this year with offering up your extra turkey day feast to the homeless who urinate on your lawn? Sticking to your promise of not feeding the dog (or cat) this year cause they puked last years dinner up on your carpet and you got stuck cleaning it up? If so then read on…. Continue reading “Rillettes Recipe w/ Turkey – Thanksgiving leftover recipes” »
By chefRob, on November 1st, 2011  Water Cracker recipe A great water cracker recipe has to be one of the best kept secrets in any chef’s arsenal. Easy to make and bake, this is the perfect “on the fly” recipe that you can make when friends stop on by unexpectedly. Toss in some cheese or my Turkey Rillettes recipe and you are minutes away from pulling off a feat of magical proportions. Then again, I suppose you could always run on over to Whole Foods or another trendy health food store and plop down 4 to 6 bucks for these crackers. If you make these they will certainly taste better, and you will save yourself the guilt of tossing that fancy packaging into the landfill for someone to dig up in a couple of hundred years. Continue reading “Water Cracker Recipe with Fleur de Sel” »
By chefRob, on August 24th, 2011  101 South East Asian/Pacific Islander foods. …can you figure them all out…?
By chefRob, on August 19th, 2011  I like to eat with my fingers. I know, I know…I am a chef and I shouldn’t do such things…but I do. Maybe that is why I love Thai food so much, and the foods of South East Asia for that matter. It is as rustic as it gets, and if you want to find that inner child within you then go ahead and make this recipe. You are going to get dirty…yup that’s right, dirty! Thai Curry Crab (or Boo Paht Pong Karee also known as Pu Pad Pong Garee) is one of my favorite dishes to make when I want to eat with my hands. The crab, a nice big mound of sticky rice and a cold drink and I am good to go. But be forewarned, this is not your typical curry, in the Thai sense of the word… Continue reading “Thai Curry Crab Recipe” »
By chefRob, on July 2nd, 2011  Hamburgers...yum! With the arrival of the 4th of July holiday here in the US means one thing to cooks and chef’s…BBQ! With summer in full swing and the grill’s tune up complete from the Memorial day holiday at the end of May, BBQ’s countrywide will be firing up and cooking brisket, ribs, burgers, hot dogs and most anything else you can think of for America’s big birthday bash. Continue reading “Hamburger Recipe | the Rise of the Hamburger” »
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