Recipes: Entrees Posts

Tonkotsu Pork Belly Ramen

Monday, July 1st, 2013

Tonkotsu Pork Belly Ramen

I love ramen. If there is one food I am deeply sentimental about (other than a perfectly seared and rested steak), it’s this one. As Teresa and I were sitting about reminiscing our travels in Japan, missing deeply the likes of Suzuran and other ramen shops in Japan, I set out to make a batch of really good tonkotsu (pork flavor) ramen at home.

It’s hard to know how just how good ramen can be if you’ve only had the cheap packet instant stuff or americanized restaurant varieties. If you’ve had it in Japan, you know what I mean. That perfect bowl of broth, quality noodles, and Japanese style toppings like you would find in a little shop off a side street in Osaka or Tokyo. No, I don’t presume to think I can make ramen as good as those masters. I’ll still have to go back to get the really good stuff. But this came out pretty darn good.

Tonkotsu Pork Belly Ramen


Hong Shao Niu Rou (Chinese Braised Beef)

Tuesday, October 23rd, 2012

Hong Shao Niu Rou (Chinese Braised Beef)

I love cooking like this—simple, feel-good meals. Take a basic protein, some water, a few key seasonings and make something (great) out of almost nothing.  Here is a Taiwanese favorite from my wife’s family.

Hong Shao Niu Rou (Chinese Braised Beef)


Spicy Pork and Eggplant Donburi

Friday, October 5th, 2012

Spicy Pork and Eggplant Donburi

When Teresa and I were lucky enough to meet Iron Chef Chen Kenichi last year at his Shisen Hanten Restaurant, one of the best moments of the evening was when he brought us into his kitchen and demonstrated an eggplant dish he was making for the staff. (He also gave us a bowl to take back to the table.) The dish was just like Chen himself: spicy, tangy, down-to-earth, and full of authentic Chinese flavor. I will never forget that experience.

Spicy Pork and Eggplant Donburi


Grilled Chicken and Mozzarella Sandwich

Thursday, June 21st, 2012

Grilled Chicken and Mozzarella Sandwich

My friend Tim came up with this on our recent trip to Philadelphia. I thought it was brilliant… bruschetta-style tomatoes are so good, why not use them as the perfect sandwich topping? The tomato/basil/vinegar mixture along with fresh mozzarella cheese, juicy chicken breasts, and crispy sourdough make this one of my new favorite items to grill.

Scarfing this down, along with a nice summer ale or a glass of light red wine on the patio, sounds like the perfect way to kick off the warm summer season.

Grilled Chicken and Mozzarella Sandwich


Quick Miso Ramen

Wednesday, May 2nd, 2012

Quick Miso Ramen

Ramen is severely under-appreciated in the west. Don’t think of the little dried packets sold in America… I mean the deep, rich comfort food you find in little shops all over Japan. This is not fancy food, but feel-good stuff you scarf down from a countertop stall on the way home from work, ort the bar. If you’ve had good ramen while traveling in Japan, you probably miss it already. To me, quality ramen has a near-magical status.

Quick Miso Ramen


Beef and Onion Pie

Wednesday, July 20th, 2011

Beef and Onion Pie

Sometimes you just need a big old bowl of meat and pastry.

Beef and Onion Pie


Classic Veal Marsala

Wednesday, May 25th, 2011

Classic Veal Marsala

OK, so, veal. Veal tastes good, it’s easy to cook and – while I wouldn’t kill a baby cow every day – it makes for a nice change from the usual. It’s an extremely versatile ingredient with a subtle flavor profile; good sautéed, fried, stewed, braised or made into a stock.

Classic Veal Marsala



“It`s so beautifully arranged on the plate - you know someone`s fingers have been all over it.”
~ Julia Child