Broiled Red Snapper with Chili Shallot Sauce

broiled red snapper

One thing I incredibly respect about Chinese cuisine and cooking is the full use of the animals. They eat chicken feet, hearts, livers, pig snouts, and hooves, you name it. And yes while I myself do not particularly find all of these animal parts appealing I cannot but have the utmost respect for the creative… 

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Steamed Branzini with Asian Flavors

This is hands down my new favorite recipe. Thanks to my dad’s friend, who was appalled when he found out I don’t watch Marco Pierre White’s cooking demonstrations on youtube in my free time, I discovered this recipe. Truly impressive. And it’s not even that complex or time consuming. Except for the fact that it seems like the only… 

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