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Coconut Curry Shrimp with Coconut Rice

There isn’t a curry that I don’t like. Well, as long as the spice level is is not outrageously crazy! This is a seafood curry that I made recently on television, and it’s a Caribbean Creole curry from the cookbook, Flavors of Belize (I made Beef Satay with Habanero Peanut Sauce from the book too). I learned something new from …

Pan Seared Steak Rolls

from my column in Tampa Tribune Tat-tat-taaaat-tat-tat-taaaat-tat! That, my friends, is the beautiful sing-song sound of Chef Martin Yan’s cleaver as he chops bok choy. In fact, everything about Martin is musical, from the lyrical harmony of his Chinese accent (yes, it’s real – I asked) to the way he rhythmically pulses the food processor. Brrrrrr-brr.brr-brrrrr.