Greek Yogurt Tzatziki

In 2010 I went on a magical vacation with my family, hoping from one Mediterranean island to the next, from Monaco, to Turkey, to Greece. Every country that we stopped in had a massive pride in their cuisine. And why not? The fresh seafood, the herbs and spices, the ancient recipes ... and everywhere that we stopped the locals argued that their food, and their version of the food, was the best, the original, the only one worth trying. Tzatziki is one of those recipes that could have originated ... Continue Reading

Soy-Ginger Marinade

Here in Hawaii, we are surrounded by a supply of fresh fish that would blow any fish-lovers mind. Tuna, which here on the islands is called Ahi, is caught year-round in Hawaiian waters. It is a wonderful source of lean protein and it's on almost every menu in every restaurant that you go to here. One of the most popular ways to serve Ahi is as poke, which is similar to tartare. Fresh Ahi is diced into large cubes and is traditionally served as Shoyu poke, with an Asian-influenced sauce of soy ... Continue Reading

Maple Balsamic Vinaigrette

Simple vinaigrette's are only simple in their preparation. Blend citrus or vinegar with good olive oil, add a pinch of salt and bit of freshly ground black pepper and you've got a solid base. You can play with a world of additional ingredients to add pop: fresh herbs, mustard, additional spices, zest... The key to making a vinaigrette is to use all of the flavors that your taste buds crave in just one taste: sweet, salty, sour, bitter and umami. That makes them a fit foodies best friend... Continue Reading