Sushi Rice

I have worked for some of the finest Japanese and Asian Chefs around the world and one thing they DO NOT mess around with is their sushi rice. It takes months, even years before you are allowed to cut fish in a sushi restaurant, it always starts with the rice. How the rice is prepared and how the fish is cut can and will affect the flavor of your sushi.

Spicy Pork and Shrimp Wonton Soup

This is a recipe I learned from the great Chef Rodelio Aglibot. He used to spend 12 hours making this broth, but I found a way to simplify it a bit. If you have the time to make this right and get the right ingredients you can make a truly authentic broth that can be used for ramen, udon or soba noodle dishes as well.

Pork Belly Fried Rice

This is a dish I learned back in China when I was opening Sesame Restaurant in Hong Kong. It was executed to such perfection that just knowing the ingredients and at what time to cook them made this such an easy dish to master. I have since made this dish for my “Dekoi” dinners and they never seem to disappoint.

Japanese Ribeye

This is a fantastic way for you to marinate any steak. This marinade works for many different types of steaks (NY Strips, Ribeye, Skirt or filet) This marinade recipe was taught to me by many different chefs around the Chicago area.

Japanese Béarnaise

This is a recipe I came up with from many years of cooking steaks traditionally with Béarnaise. I decided to add a touch of Japanese flavor by adding the yuzu juice and making it my own.

Aji Amarillo Sauce

This is one of those bad to the bone sauces I found in my travels. It is used on steak and fresh fish around different restaurants. I love it because it combines the Japanese and Peruvian flavors together that make everything seem delicious and tangy! Can be used on fish or meat desirably.

Cream of Corn Soup

I love this soup because you can enjoy it all year round. Incredibly delicious and creamy with (or without) cream.

Cream of Cauliflower Soup

These recipes for soup are made for at -easy home making with the simplicity of the ingredients and robust flavors.

Conch, Shrimp and Local Snapper Ceviche

This is my favorite style of ceviche. It is a mix between Bahamian and Peruvian style ceviche. Using fresh ingredients and fresh citrus really make this ceviche a perfect fit for any hot Miami day.

Cream of Broccoli Soup

This soup is a great way to “get your veggies in.” It is my dads favorite soup so I have made it quite often. This reminds me of going to Bennigan’s in Kendall when I was growing up.

Recipes