Bacon. Ahh, the word itself ignites the senses of discerning carnivores out there, and with good reason. The salty, fatty pork goodness satisfies just about any savory craving, and has clearly moved beyond the breakfast table. But just how far? We wanted to find out.

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The Lunar New Year is being celebrated this year on January 26. The most important part? The food!












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This year's crop of lemons from our tree is enormous! Anyone want some??


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Even though it sounded reasonable to do nothing but drink during the outage following Hurricane Ike's visit, eating real food was necessary. Lack of electricity and fresh supplies did present challenges, and the occasional fresh perspective.

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I've discovered that the perfect addition to a simple grilled steak is a compound butter. Adding a big, flavorful punch, these butters are simple to make, and the possible combinations are truly endless. For this New York Strip: Kaffir Lime, Ginger and Garlic, with a nice hit of Sriracha!


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Vodka. Spam.

One needs little else to survive a major hurricane. Trust me.

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More than just a waitress, Vivian was a friend. Her stoic exterior belied a heart of gold, and she was the benchmark for "service with a smile."

You just didn't want to piss her off.


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Stephanie has truly has demonstrated the qualities of a talented, educated chef, a person who can both manage her peers and step back in their charge, all while keeping a focus on her culinary vision. Although she's clearly developed her style, she obviously is willing to continue to learn more about food, and that is the mark of a true artist, someone who is constantly growing and learning how to better themselves at their passion.



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Thirty-six pounds of pure porcine pleasure. Mmm, mmm! Wanna take a look at what I did with it? You know you do, doncha??

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The usual suspect: 24 ounce bone-in rib eye. Succulent, meaty, and delicious. But this time, it was all about the mushrooms...


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Number 66 at my parents' restaurant was a dish called Steak Kue. Open ordering, a ribeye was quickly seared on an old, flat, blackened grill. The steak was quickly cut into pieces and stir fried with celery, bok choy, mushrooms and onions. Thickened with a cornstarch slurry, the natural gravy was set apart by "a touch of oyster sauce." The heavenly marriage of oyster sauce and beef was the inspiration for this Perfect Steak recipe.

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There is nothing better than cooking with gas. After having a new gas cooktop installed recently, I knew I would have to test out the ultimate recipe - steak!


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No, this is not a recipe for creme brulee. It is indeed a post about my attempts to cook The Perfect Steak. And for this post, I only have two words: Bacon fat.

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Light soy sauce, dark soy sauce, oyster sauce....what are they, and what's the difference?!


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