In Japanese restaurants in the United States, black cod is often marinated in sweet miso. But I wanted to introduce the SoBe audience to a black cod dish that’s even more popular in Japanese homes as well as restaurants. Depending on the region and the season, this...
When I was celebrating birthdays as a child, my mom would let me choose what I’d like for my special dinner. My choice was always cavatelli, in varying preparations, and this version was always my favorite. My grandmother would make the dough, I’d make the little...
When I was growing up and spending summers in North Carolina, I was heavily influenced by Southern and High Country cuisine, so this is my contemporary approach to a traditional BBQ favorite. This is now a mainstay on the menu at my restaurant, Bulldog Barbecue, in...
This taco is now the signature item at Fearing’s Restaurant in Dallas. After serving it at the BubbleQ in 2006, I knew it would be a hit because of the three main ingredients that really say “Texas”—barbecue, lime, and cilantro. To me, anything wrapped in a flour...
This dish was created for a kids’ cooking class at SoBe in 2009. The goal was something healthy, fun, and easy, to let the little ones test their culinary chops without losing fingers! They all seemed to enjoy the class, and I only had to duck once or twice to escape...
People usually think of meats when barbecuing, but for the BubbleQ I decided to go with sea bass instead. Its firm yet moist white flesh holds up well on the grill, and it has a delicate yet flavorful taste. I kept it simple and fun, using miso as a glaze for...
I have so many happy memories from participating in the festival over the years! I couldn’t be there in 2009, but Thomas Buckley, my executive chef from Nobu Miami Beach, was on hand, serving dishes from Nobu Miami: The Party Cookbook. This dish, one of our...
This originated from an Italian recipe which used fontina and chicken stock; we have created this British and vegetarian version, but I’m sure the Italians would still love it. If you don’t have any stale bread, just leave some slices hanging around the kitchen for a...
A simple but logical twist on a traditional rarebit. Brown sauce is not essential, but does make a nice addition .You can make extra cheese sauce for another day; it’s great added to cooked and sliced jacket potatoes and heated in the oven. SERVES 450g unsalted...
We use a hard sheep’s cheese from the Ribblesdale Cheese Company. It’s a really small cheese-making operation in Yorkshire and – at last count – they had a full staff of two and a half. Matured sheep’s cheese has a complex flavour and tends to be less greasy than...
