Ajo Blanco (White Gazpacho)

100g Raw Marcona Almonds (Soaked in filtered water for 4 hours)

4 cloves Garlic (blanched 2x)

1 Liter Filtered Water

20g Sherry Vinegar

100g Extra Virgin Olive Oil

100g Cucumber (de-seeded)

100g Green Grapes (Seedless)



Toasted Marcona Almonds

Garlic Croutons



  • Combine almonds, garlic, cucumber, grapes &, water in a high speed blender (Vita Mix blender works wonders) and purée, adding water by tablespoonfuls if too thick, until smooth. With motor running, gradually add the oil and 3 sherry vinegar and blend until soup is emulsified. Season with salt, and more vinegar, if desired. Strain soup through a fine-mesh sieve into a large bowl; cover and chill until very cold, about 2 hours.


Coco-Choco-Peanut Muffins (Vegan)

3 cups ap flour

1 cup sugar

1/2 cup brown sugar

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 tsp salt

2 cups mashed banana

1 cup coconut milk

1/2 cup coconut oil

1/2 cup crunchy peanut butter

1/4 cup almonds (rough chop)

1/2 cup dark chocolate (rough chop)



Preheat oven to 350*. Spray coconut spray in 12 muffin cups lined with paper liners.


Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, chocolate, almonds and salt together in a large bowl.

Stir bananas, peanut butter, coconut oil, and coconut milk together in a separate bowl; mix wet mixture into dry mixture until just combined. 


Fill muffin cups with batter. (an Ice cream scoop works best)


Bake in the preheated oven until a tooth pick inserted in the center of a muffin until it comes out clean, 30 to 35 minutes.

Gluten Free, Sugar Free & Vegan Cookie

200g diced sauteed apple

175g mashed banana

40g rehydrated raisins

40g dried apple (Rough chop, in food processor)

75g mixed nuts (rough chop, in food processor)

80g toasted oats

30g rice cake flour (blend rice cakes in vitaprep to make a flour)

5g pumpkin pie spice

2g baking powder

85g apple juice

20g yacon syrup 




Mix wet into the dry ingredients.


rest for 10 minutes


spray silpat or parchment paper with coconut oil pan spray on a half sheet tray.



portion with ice cream scoop into a ring mold, and press to look like a cookie.



bake at 350* for 13 mins on high fan.

Cranberry - Apple Mostarda

Yields: 12 - 4oz Jars

3 tablespoons yellow mustard seeds
1 small cinnamon stick
1 bay leaf
One 1/2-inch slice of fresh ginger
Small pinch of ground clove
1 1/2 cup sugar
1 3/4 cup Champagne vinegar
3/4 cup pure cranberry juice
2 tablespoons dijon mustard
1 1/2 cup dried cranberries
2 cups fresh cranberries
1 cup diced Granny Smith apples
1 teaspoon finely grated orange zest
Salt & Pepper to taste 



In a saucepan, whisk the mustard seeds, sugar, vinegar, cranberry juice and Dijon mustard and bring to a boil. Add the cinnamon, ginger and bay leaf and cook over moderate heat, without stirring, until the syrup coats the back of a spoon, 25 minutes. Discard the cinnamon, ginger and bay leaf. Stir in the cranberries and orange zest and let the mostarda cool completely. Season with salt and pepper, serve; stir in water by the tablespoon if it seems too thick.


Kimchi Bloody Mary


Kimchi Bloody



1 Jar of Kimchi

Juice of 2 large lemons

1 to 2 tablespoons Worcestershire sauce

1 1/2 cloves garlic, passed through a garlic press 

Knob of Ginger

2 teaspoons coarsely ground pepper

1/4 to 1/2 teaspoon Tabasco sauce

Vodka, to taste

Lemon wedges, for serving

Celery sticks, cucumber sticks for serving and munching



  Take Jar of Kimchi and blend. Pass. Add lemon juice, Worcestershire sauce, horseradish, garlic, pepper, and Tabasco; shake vigorously. Taste, and adjust for seasoning; the mixture should be quite spicy.

  Pour 1 part vodka and 3 parts Bloody Mary mix over ice in a shaker. Shake well. Pour into glasses. Squeeze a wedge of lemon over drink (do not subsequently stir or shake drink), discard used wedge. Garnish with a large stick of celery (reserve extra stalks for munching) and a large lemon wedge.





Yuzu Gimlet



2 English cucumbers

1 cup loosely packed fresh mint leaves

1 cup fresh basil leaves

2 teaspoons Simple Syrup

3 tablespoons Yuzu Juice

4 ounces (1/2 cup) vodka

Club Soda

Ice Cubes

Cut 4 thin spears from 1 cucumber, and reserve for garnish. 

Use ¼ cup of cucumber scraps for muddling. 

Fill a cocktail shaker with ice. Add mint, basil, simple, and yuzu juice, and shake. 

Add the vodka and shake. Strain into glasses filled with ice. Garnish each cocktail with a cucumber spear, mint, and basil flowers.



Photo : Bonjwing Lee

Photo : Bonjwing Lee


This will fit a 1/8 sheet tray


  1. Line a 1/8 sheet tray with wax paper and grease lightly -- I use the pan spray. Scatter the hazelnuts on the bottom of the prepared pan.
  2. Place the chocolate, condensed milk, butter and salt in a glass bowl on a double boiler. Stir  until just melted.
  3. Pour the mixture on top of the nuts. You can smooth the top, if you want it to look tidy.
  4. Let the fudge cool in the fridge til set.


Vietnamese Caramel Chicken

Vietnamese Caramel Chicken


1/3 cup brown sugar 

½ cup fish sauce (I prefer, Three crabs)

3 tbsp canola oil

1/2 medium onion, small dice

1/8 cup fresh ginger, peeled, brunoise

2 garlic cloves, minced

1 TBSP lemongrass, minced

8 each bone-in, skin on chicken thighs, 

1/4 tsp kosher salt (season chicken)

1/2 tsp freshly ground black pepper

1/2 tsp serrano

3 green onions, thinly sliced – shocked in ice



1 Heat a large dutch oven over medium heat and add brown sugar. Cook until the sugar starts to melt. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns amber, another 4 to 5 minutes.

2 Remove the pan from the heat and, very carefully, pour in the fish sauce. Please be sure not to get too close otherwise you could get steam burn. If the caramel hardens, set the pan over medium-high heat.

3 Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.

4 With hot water (so the leftover caramel bits don't seize up on the bottom of the pan), clean and dry the pan.

5 Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion, lemongrass and ginger. Cook for 1 minute.

6 Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, garlic and lemongrass from the oil and reserve in a bowl.

7 To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. 

8 Add the reserved fish sauce caramel, black pepper, and Serrano chili. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes.

9 Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.

Transfer the chicken and cooked aromatics to a plate. Thinly slice 3 green onions and use to garnish the chicken. Serve with Jasmine rice.

Duck a l'Orange with Turnip Puree, Orange Puree, and Glazed Vegetables

Duck a l'Orange with Turnip Puree, Orange Puree, and Glazed Vegetables

Duck and Duck Jus

1 cup onion
1/4 cup celery
1/4 cup carrot
2 scallions
1 tsp five spice
4 orange peels
5 lbs roasted duck carcass
3 liters chicken stock
1 pint demi glace

1. Break down duck (breast, legs, carcass). Roast.
2. Pressue cook all other ingredients for 45 minutes.
3. Strain.
4. Reduce.

Turnip Puree
4 cups turnips
1 onion
Salt (to taste)

1. Cover turnips with milk
2. Simmer until tender
3. Blend

Orange Puree

8 oranges
1/2 cup sugar
1/2 cup grapeseed

1. Cook oranges until soft. Deseed.
2. Blend with sugar and grapeseed.


Sugar Snap Peas
White Pearl Onions
Roasted Carrots Directions
1. Wash thoroughly.
2. Season with salt/pepper/evoo
3. Roast at 450 degrees for 20-30 minutes.

Sugar Snap Peas Directions
1. Blanch for 30 seconds in heavily salted water.
2. Shock in ice water

White Pearl Onions Directions
1. Blanch for one minute
2. Portion.




Strawberry Lime Curd, Toasted Yogurt, Milk Crumble, Mint

Strawberry Lime Curd, Toasted Yogurt, Milk Crumble, Mint

Strawberry Lime Curd

Ingredients and Directions
1c Strawberry Puree
3 Eggs (Whisked Together)
2 Tbsp. Sugar
1/2 lb. Butter
1 Tbsp. Cornstarch
TT Lime (zest and juice)

1. Cook over double boiler.
2. Add limejuice and zest to taste.

Lime Puree 

Ingredients and Directions
20 Limes Zest
Simple Syrup
Grape Seed Oil

1. Cooked in simple syrup.
2. Blend with grape seed oil.

Milk Crumble 

Ingredients and Directions
1 Cup AP Flour
1 Cup Panko
1 Cup Milk Powder
1 Cup Sugar
1 Cup Butter (melted)
1 Cup Bee Pollen

1. Combine.
2. Bake at 375 degrees Fahrenheit until golden brown.

Yogurt + Lime Ice 

Ingredients and Directions
1 Qt Yogurt
1 Qt Crema
4 Limes (zest and juice)

1. Charge 2 times in Isi.
2. Disperse in bowl of nitrogen.

Toasted Yogurt 

Ingredients and Directions
1 Qt. Greek Yogurt

1. Char until dark.
2. Blend.

To Garnish 
Fresh Strawberries and Mint