Season the breast with salt and pepper. In a sauté pan on medium high heat add breast skin side down and cook for about 12-15, until you have a crispy skin.
View RecipeIn a pot combine the water and milk and season to taste. Bring to a boil and slowly whisk the corn meal into the boiling liquid. Fold in the butter, cheese, and chives.Brush the steak with oil and season to taste. Place on hot grill and cook for three minutes per side.
View RecipeTo begin, split 2 coconuts in half and save milk. To make dressing, whisk oil, lime juice, reserved coconut milk, Thai chilis and fish sauce. Cover and refrigerate for 20 minutes. Combine crabmeat, pomelos and toss lightly with chilled dressing and fresh picked cilantro leaves
View RecipeDiagonally score whole snapper on each side. Whisk 6 eggs in large bowl. In another bowl, place 2 pounds of corn flour . Dredge fish in eggs and then corn flour. Set Aside. Heat oil in heavy bottom over medium heat Place fish in oil and cook for 15 minutes on one side.
View RecipeIn boiling water, par cook lobsters for four minutes. Remove from water and let cool. Remove claw and knuckle meat, split tails. Set lobster bodies aside. In a large bowl, combine yogurt, chopped ginger, garlic, thai chilis, paprika, cumin, coriander, turmeric and cardamom. Add lobster and marinate for 4-8 hours. In a 450 degree oven, place lobster in a cast iron skillet with cinnamon sticks for 8 minutes. Remove and garnish with lime wedges and fresh cilantro leaves, chopped scallions.
View RecipeTrim loins into six, 6-inch long “bricks” (1-inch high and 1-inch wide). Lightly coat on side of loin with olive oil, then rub just that side, with spice blend until well coated. Heat remaining oil in large sauté pan over medium-high heat. Place loins in oil and sear one side in pan for approximately one minute or until well browned. Remove from pan and let rest 3-5 minutes.
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