Smoked Salmon “Poké”

OK, now I’m just playing around. I’ve been trying to mess around with my plating, and craving poke–all at once. It was still winter when I made this, and Dani and I were binging “Life Below Zero” to see how all the families prepared for winter in Alaska. Maybe even wishing for those -30 degree…

Collard Green “Tamales”

When I restarted this blog (geez, almost two years ago) I did my best to emphasize that I get inspiration from everywhere. I’m just as happy to eat my mom’s curry goat, my grandmother’s okra stew, or a multi-course meal in an expensive restaurant. In fact, I’m always trying to blend all of those influences together–…

Salmon Satay| Gunpowder Noodles

This idea came to me as a combination of simple components: 1. Crispy Skin 2. Charred greens 3. Tea as a spice. The plating was admittedly a little extra– but overall this is one of the easier ones to make.

Ilalasepo: Ondo-Style Okra Stew

I’ve reflecting a lot lately, and thinking about all of the different influences that shaped the way I eat– and cook. Somewhere within that autobiographical journey, I stumbled on an old memory from sometime in elementary school; it was an assignment that asked me to describe my favorite food. Easy enough, right? Pizza! Fries! Apple…

Crayfish Tostadas | Pineapple-Habanero Salsa

Crayfish…or crayfish? This is a side-note, but I want to clear something up. Aside from food, I also love languages, and try to merge the two as much as possible. “Crayfish” means different things depending on what type of food I’m making. For Nigerian foods, crayfish (or “ede” in Yorùbá) usually refers to tiny dried…

“Black” Salmon |Orange-Cardamom Rissoto

It was our 1-year wedding anniversary, and just days after our 8-year anniversary (whoa, eight?!). I had a few crazy ideas throughout the year,  and knew that it the right time to dust them off.  Dani joined me in the kitchen this time,  and the results were awesome. I’ve been playing around with cardamom all…

Green Curry Catfish

I’ve been slacking lately– but I am gonna get these posts back on schedule for the rest of the year… This curry paste is pretty similar to the “red” curry I made earlier. This time, though, I used green peppers, kaffir lime leaves, basil, and cilantro to the usual spices. I didn’t have any at the…

Herb Roasted Game Hen | Red Hominy Succotash| “Wild” Green Sauté

We got really into kayaking over the summer, and started to look at the Chattahoochee River from a new angle.  The river’s always been there– and I don’t mean just in our lifetime, but for countless centuries.  It got us thinking about what the river would’ve been like before the golf courses,  highways,  or even…

Grilled Mackerel & Eggplant

Another Friday night at the grill, and exactly what I needed after a long week.  I was exhausted,  and kept things simple this time: only a handful of ingredients,  and a flame were needed.  As always,  you can sub in another type of fish for the Mackerel,  but you’d be missing out. I’ve only been…