Photo: Neil Williams
If I had to name one of my all-time favorite food to find while I’m on the West Coast, it would definitely be fish tacos. We may be a far ways away from the sun-soaked areas of California where fish tacos reign supreme, but that doesn’t mean you can’t make your own fish tacos to enjoy.
Perhaps the versatility of fish tacos is what makes the dish so enjoyable, considering all the different kinds of toppings, condiments and spices you can use to enhance your tacos. Additionally, you can switch up the specific ways you cook your fish as well – coat the fillets in breadcrumbs and bake, pan-fry for a nice crispy crust or let it cook on the grill and get some nice char – whatever it be, they’re bound to be good.
First things first – be sure to pick the right fish. Using a flaky, soft, white fish is very important for fish tacos. Aim to look for a nice, firm tilapia, snapper, cod, mahi mahi or catfish. Even shrimp, lobster, or scallops make for a great alternative to a fish taco. Cilantro, avocado, cabbage, lime and jalapeno are all worthy toppings for the tacos – the flavors are bright and ingredients are healthy and one of my favorite combinations. [click to continue…]
Photo: Jo Ann Santangelo
I can’t begin to describe how much of a good time I had at this year’s inaugural Austin Food & Wine Festival. The awesome food, music, and Texas characters were great to be a part of. One of my favorite aspects was also seeing Food Republic there in their W Austin test kitchen and interview lounge. They caught up with some of my good friends, like Andrew Zimmern and Tim Love.
I even sat down with Tim for an extended talk about BBQ, food cultures, and traditions in our restaurants. Check out the video of our interview below and for more Austin Food & Wine Festival coverage, check out Food Republic here. [click to continue…]
Photo: Cyndi Amaya
I had another great morning on the TODAY Show. This time I shared two great recipes comfort food recipes for easy entertaining dishes: my Dirty Rice and Shrimp and my Sweet Potato Lamb Hash. These two dishes are easy and don’t require too much effort but are guaranteed to still ‘wow’ your guests at any dinner party. Both carry some exotic spices like berbere, mustard seeds and curry to add a touch of spice to your gathering.
Check out my clip below of my Dirty Rice and Shrimp demo on the TODAY Show this morning. [click to continue…]
Last week, I shared my take on Swedish comfort food on the TODAY Cooking School on TODAY.com. This week, I spoke about my Ethiopian heritage and our famous Berbere spice. When I think of Ethiopian comfort food, straightaway I think of Doro Wat. It’s one of the most traditional Ethiopian dishes and each household has its own special recipe for. My wife Maya makes some of the best Doro Wat, and I actually learn a lot about Ethiopian cooking from her.
One of the essential Ethiopian spices is Berbere. [click to continue…]
Recently I shot a video for the TODAY Cooking School on TODAY.com where I introduced to viewers what I consider comfort food. Since I grew up in Sweden, to me two comfort foods are Swedish Meatballs and Gravlax.
My grandmother’s Swedish Meatballs were the first dish I really learned how to make well and I love it so much that it’s on the menu at Red Rooster Harlem. We serve it alongside mashed potatoes and lingonberries for a truly traditional taste.
Gravlax is also one of my favorite Swedish dishes. We know it better as Lox, but it’s basically cured Salmon that we serve over pumpernickel bread, fennel, dill and mustard.
Check out my video below for more insight on Swedish comfort foods. [click to continue…]
We recently had the pleasure of being featured on NBC New York’s1st Look. Host Maria Sansone paid me a visit at Red Rooster to report on our globally diverse food found on our menu. She studied not only the comfort food items on our menu but also the Swedish and Ethiopian influences from my own upbringing. [click to continue…]
Photo: Adam Macchia
KITCHEN DAILY VIDEO
Still wondering what you’re going to serve as a beverage for Thanksgiving? Well, just about every culture has its own version of spiced wine. In Sweden, we drink Glögg during the holidays, which is our version of warm mulled wine. On cold winter nights, there’s nothing better than sitting in front of the fireplace with a goblet of mulled wine. I love the wonderful spices like cinnamon, clove, and star anise, that go into my special recipe for fortified wine. [click to continue…]
Recent Commented Posts
Sinfully Good for Your Waistline: Healthy Chocolate Smoothie Recipe
What To Eat Now: Fish Tacos
Recipe: Health Benefits of Lemon Water
Grilled Goat Cheese Sandwiches with Fig and Honey Recipe
Join Me At The Chopped All Stars Finale Viewing Party