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Coconut Curry with Chicken & Vegetables

Many years ago, I stayed for a few months at my friend, Rodrigo Otazu’s house in Bali, which is where I first encountered this curry dish, but I like to think that over the years, I’ve made it my own. In this recipe, I call for a whole chicken, cut up. Cooking chicken on the bone gives the sauce such good flavor. I also think it looks better, seeing meat on the bone weather than little cubes of meat in a sauce. Serve it with white rice or bulgur wheat tossed with golden raisins or black currants. The mix of coconut milk and bulgur makes you feel like you’re doing something right for your body. This dish is delicious with...

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Burrata Stuffed Meatballs

I was a judge on Top Chef Masters one year, and one of my favorite dishes was a stuffed meatball. I borrowed that idea for these meatballs, which are stuffed with burrata ( cream - filled mozzarella). I use a combination of beef, veal, and pork. It’s a traditional Italian way. I use leftover meatballs to make sandwiches.

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Green Tea Vermicelli Noodles

Chop scallion and garlic clove. In a bowl, combine chopped scallion, chopped garlic, green peas and Bounty & Full Ginger Sesame Glaze. Pour over green tea vermicelli noodles and enjoy!

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Shredded Beef Sliders w/ Wild Cherry BBQ Sauce

I started making these when I had a food truck at South by Southwest music and film festival in Austin, Texas, to showcase my new line of sauces. The meat is a version of ropa vieja, or “old clothes,” which is braised, shredded flank steak traditional to many cuisines of the Caribbean.

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