Latest Recipes

Breakfst Hash

Time Required:
30 minutes

Pastrami Hash


  • 2 medium potatoes peeled and diced (soak in water until ready to cook)
  • 1T butter
  • 2T olive oil
  • 3 Pastrami Sausage (about 7 ounces)
  • 1 Serrano chili diced (optional)
  • 3/4 cup chopped onion
  • 1/2 cup chopped scallions
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh pepper
  • 4-8 eggs


  1. In a pot of salted water, boil potatoes until tender about 5-6 minutes.
  2. Drain potatoes and dry in a salad spinner.
  3. In a frying pan brown sausages in 2tsp. of olive oil  just until golden brown all over.  Remove from pan and dice.
  4. In the same pan, add 1 more tsp. of oil saute the onions until golden brown.  Remove from pan.
  5. In a 12 inch cast iron skillet,over medium high heat,  melt butter and remaining oil.  Distribute oil and butter evenly and add potatoes.
  6. Cook potatoes in an even layer for 3 minutes before stirring to establish good crust.  Season potatoes with salt and pepper.
  7. When potatoes are nice and golden brown, add onions, diced pastrami sausage, and fresh herbs. and stir to combine.
  8. Serve on plates or small cast iron skillets topped with poached, sunny side up, or fried eggs and toast.

Serves 2-4

wings small

Time Required:
1hr 15 min

Grilled Kaffir Lime Chicken Wings


  • 1/2 cup chicken bouillon powder (weird I know, but it works)
  • 1/2 cup Vietnamese chili sauce (Sriracha works too)
  • 1/2 cup honey
  • 1/2 cup cooking oil
  • 1/2 cup pureed shallot (onion works fine too)
  • 1/4 cup rice vinegar
  • 20 kaffir lime leaves, finely chopped
  • 24 whole jumbo chicken wings
  • 1 cup cilantro leaves
  • 1 cup roasted peanuts, chopped


  1. Combine the bouillon, chili sauce, honey, oil, shallots, vinegar and lime leaves and whisk together to form a uniform paste. Reserve some paste for brushing, and place the rest in a resealable plastic bag. Toss the chicken wings in the paste in the bag and allow to marinate for 30 minutes to 1 hour.
  2.  Build a hot charcoal fire on one side of the grill. Set the chicken wings on the grill opposite of the hot coal side. Cover the grill and cook until the wings are just about cooked through, 25 to 30 minutes. Rotate the wings halfway through for even cooking.
  3.  To finish the wings, brush with the reserved paste and grill directly over hot coals until charred slightly.

Transfer to a platter and top with cilantro leaves and peanuts.  Serve with Nuoc Cham

Nuoc Cham

Time Required:
10 minutes

Nuoc Cham

This is a universal Vietnamese condiment.  Use with spring rolls, noodle dishes or grilled meats such as my Kaffir lime wings.

Makes 3/4 cup


  • 1-2 Thai bird chilies (these guys are hot!  You have been warned
  • 1tsp. Minced garlic
  • 1/4c  Granulated sugar
  • 1/2c Warm water
  • 3T Fresh lime juice
  • 1/4c Fish sauce
  • 1T Finely shredded carrots
  1. Cut one chili into thin rings and mince any remaining chilies.
  2. In a bowl, combine minced chilies, garlic, sugar, water and lime juice.  Whisk until dissolved.
  3. Add chili rings and carrots


Time Required:

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