So…do you think I’m that mischievous???


Rachelle put together a quick video of our trip to Hollywood and the television show pilot shoot. How did this end???? LOL you’ll have to wait until the show gets sold to find out!


Spontaneous Hollywood!


So last week, I got a phone call from David, a seasoned PBS producer, asking if I would be interested in the part of an Asian chef for a TV sizzle reel/pilot that he was producing in Los Angeles.  Little did he know that I had just promised my husband that the month of May would be traveled free. I …

Photo: Pork Tenderloin with Warm Grilled Tomato Salsa


Easy roasted pork tenderloin (salt, pepper, smeared mustard on surface) and a warm grilled tomato salsa (mint, basil, green onion, olive oil, white wine vinegar). The salsa was recipe adapted from Marcus Samuelsson’s New American Table cookbook. Recipe for Roasted Pork Tenderloin with Warm Grilled Tomato Salsa.


Photo: Dal Nirvana

I just came back from Los Angeles where friends Matt Armendariz, Gaby Dalkin, Rachelle Lucas, Rachael Hutchings, Lucy Lean, Jenny Kayano and I dined at Nirvana Restaurant in Beverly Hills. I fell in love with their lentils and the chef just emailed the recipe over! Fantastic. Can’t wait to share the Dal Nirvana recipe.


Open Face Salmon Sandwich with Sweet Mustard Sauce


I can be pretty boring with salmon, it’s so easily mastered with just the bare-bones salt, pepper and a hot grill.  So why mess with simple and perfect? Well, because chef Marcus Samuelsson says so….and I agree. Marcus’ Sweet Mustard Sauce is a 15-second whisk of Dijon mustard, honey, olive oil and a squeeze of lemon that’s a perfect addition …


Roasted Brussels Sprouts with Cranberry Pistachio Pesto


Brussels sprouts are one of the most controversial vegetables, right next to artichokes and mustard greens. You either love it or hate it. I love it. My husband hates it. But he ate these brussels sprouts!!! Scott is pretty darn picky about the vegetables he eats (sigh) and i’m always on a quest to create the perfect recipe, you know, …

{photo} Oysters with Tart Apple Jalapeno Splash

Beau Soleil Oysters (Kaki) from I Love Blue Sea, online market for sustainable seafood (owner Martin is a friend of mine!) The Tart Apple and Jalapeño Splash is inspired from The Lee Bros Simple Fresh Southern Book.

{photo} Smoky Clam and Corn Chowder

Lunch today – Manila Clams from I Love Blue Sea, a sustainable seafood online marketplace for consumers. I made a Smoky Clam & Corn Chowder, only using 2 tablespoons heavy cream but a couple strips of bacon! Other ingredients: carrots, celery, potato, corn, onion, white wine, salt and pepper.