Sweet and salty, creamy and crunchy: if you close your eyes while eating a cremoso you may think it’s the most delicious chocolate-covered pretzel. This dessert combines all the elements that make your senses sing. The perfect ending… SERVES 10 CREMOSO 5 large egg...
In Brazil, the passion fruit is incredible—my favorite fruit. I first created this dessert for a special dinner for Bill Clinton in Brasília and then began serving it in my restaurant. It’s definitely a signature, and my customers love it. Passion fruit is available...
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...
Nothing says warm-weather entertaining to me like these vibrant, tropical “sandwiches.” I use very little breading in the cakes, which leaves room for lots of sweet lump crabmeat. When the crab combines with the fresh avocado salsa and smooth mango coulis, it makes...
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...
Here’s a delicious twist on the classic scampi, with a beautiful and easy presentation. For the best impact, select a white or other solid-color square or rectangular salad plate. Then, trim the ends of the zucchini so it fits perfectly within the plate’s borders....
This is my hands-down favorite BLT. It combines the flavors of a classic (juicy tomato, crisp bacon, peppery arugula, creamy mayonnaise) with the favors of a perfect tuna Niçoise (seared tuna, tapenade, red onion, hard-cooked egg) to create a flavorful and colorful...
Here’s a fun, clean South Beach dish that I created for the BubbleQ in 2009. It’s nice as an appetizer or as a main course for lunch. Grilling in the shells intensifies the shrimp’s favors, while protecting them from the intensity of harsh heat. These babies are...
MAKES ABOUT 4 CUPS PICKLED RED ONIONS 1 red onion ½ cup white wine vinegar ½ up sugar Pinch of salt CUMIN-LIME VINAIGRETTE ½ cup olive oil ½ cup vegetable oil ½ cup freshly squeezed lime juice 1 small onion, cut into small dice 1 cup freshly squeezed orange juice 3...
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...