Yield: 4 servings
Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes

1 ½ pound Jumbo Shrimp, deveined, shell off leaving just the tail part on
Pinch of Black Pepper
Kosher Salt to taste
¼ pound Plum Tomatoes, seeds/core removed, medium diced
3 tablespoon Unsalted Butter
1/3 cup White Wine
1 ½ tablespoon Lemon Juice
½ teaspoon Lemon Zest
2 teaspoon Curly Parsley, finely chopped
2 tablespoon Garlic, finely chopped
1 pound Linguine Pasta, cooked according to the directions
1 tablespoon Olive Oil

1. Bring a large pot of salt water to a boil. Add pasta and cook for 7 minutes. Drain pasta reserving ½ cup of the pasta water. Set pasta aside until ready to use.
2. In the meantime peel and remove veins from shrimp. Pat dry shrimp with paper towel. Season shrimp with salt and pepper.
3. Wash and quartered tomatoes. Remove seeds. Cut in medium diced. In a small saucepan on low heat, add ½ tablespoon butter, once the butter melts add tomatoes season with 1/8 teaspoon salt. Slow cook for 5 minutes. Remove from heat, set aside until ready to use.
4. In a large skillet over medium heat add 1 tablespoon olive oil and ½ tablespoon butter. Raise the heat to high. Carefully add shrimp one at a time. Without moving the shrimp cook each side for no more than 1 minute or until shrimp is slightly golden brown in color.
5. Remove shrimp from pan and transfer to a plate or bowl. Add garlic and cook for 30 seconds, deglaze pan with white wine and lemon juice using a rubber spatula to scrape the bottom of the pan. Loosening any fond or flavoring off the bottom. Boil sauce until slightly thickens. Remove some of the sauce for shrimp. Add parsley, lemon zest and pasta to the pan. Stir to combine. Taste and adjust season.
6. Serve in a pasta bowl, add shrimp and tomatoes. Pour some off the reserved sauce over shrimp and pasta. Enjoy!



Prep Time: 1 hour 13 minutes
Cook Time: 1 hour
Total Time: 2 hour 13 minutes


1 ½ pound Chicken Parts, cut in half. I used drumsticks and thighs
3 ½’ounces Blue Mountain Country Jamaican Curry Powder + 1 ½ tablespoon
2 ½ teaspoon Kosher Salt
½ ounce Onion Powder
½ Garlic Powder
4 sprigs Thyme
5 stalks Scallions
2 Onions, sliced
¼ ounce Black Pepper
6 each Whole Allspice
1 ½ ounces Canola Oil
4 1/2 cups Chicken Stock or Water
2 tablespoons Butter
1 ½ ounces Coconut Milk
Pinch of Cayenne Pepper
4 each Garlic Cloves, peel, smashed
1 ounce Apple Cider Vinegar
4 ounces Distilled or Tapped Water
2 inches Ginger Root, wash and smashed
3 Yukon Yellow Potatoes, cut into eighths
1 tablespoon Italian Parsley, chopped
1 Scotch Bonnet or Habanero Pepper

1. Cut chicken pieces in half or chicken can stay as is. Traditionally when making curry chicken the smaller the pieces the better. In a large size bowl add 4 ounces of water and the vinegar. Add chicken pieces and soak for 10 minutes. This is done to cut the rawness of the chicken and to draw out any residual blood. After the 10 minutes drain water from chicken and rinse under cold running water of 2 minutes. Drain all the water from the chicken. Put aside until ready to use.
2. In the same pot or bowl combine chicken with all the ingredients except for the oil, coconut milk, ginger roots, garlic cloves, butter and stock. Using your hands rubs together until the chicken pieces are thoroughly coated with seasoning. Allow chicken to marinate in refrigerator for 45 minutes.
3. Over medium low heat in a large size skillet, Dutch pan, or saucepan heat oil. Add 1 ½ curry powder until the color changes but not burned. Add ginger root and garlic cloves mix well and cook for another minute.
4. Add chicken to heated oil mixture, then reduce flame to medium. Cover and allow chicken to slow cook for 10 minute. Add chicken stock, give it a gentle stir to remove any pieces of chicken that maybe stuck to the bottom of the pan. Add potatoes, cover and simmer. After 20 minutes into the cooking process, taste and adjust seasoning with salt. Cook for another 15 minutes more. After the 15 minutes return the flame to medium high add cayenne pepper, coconut milk and butter. Stir gently to incorporate both the milk and butter. Cook for another 15 minutes. Taste and adjust to up your desire…occasionally to prevent the chicken from sticking. Be careful not to remove the meat from the bone. Remove from heat. Can be garnished with fresh chopped Italian parsley.
5. Serve with steamed white rice, gungo peas and rice or rice and peas. Don’t forget slices of Scotch Bonnet or Habanero Pepper.
6. Enjoy.


Yield: 4 Servings
Prep Time: 45 minutes
Cook Time: 4 minutes
Total Time: 49 minutes

1 cup Buttermilk
4 pieces Boneless Chicken Tighs, skinless
1/8 teaspoon Black Pepper
1 1/2 cup All Purpose Flour
1 teaspoon Garlic Powder
1/3 teaspoon Kosher Salt
1 sprig Rosemary
1/2 teaspoon Paprika
1 1/2 teaspoon Braggs Seasoning (24 Herbs and Spices)
1/2 teaspoon Dijon Mustard
2 cups Vegetable Oil


4 pieces Ciabatta Bread, cut in half, toasted
Lettuce of you choice. I used springmix mesclun
Red Onion, thinly sliced
Tomato, sliced
1/2 Avocado, sliced
1/4 cup Honey BBQ Sauce
1/4 cup Sriracha Mayo
1/2 Long Pepper, thinly sliced
Gruyere Cheese, grated

1. Combine seasonings, mustard, salt, pepper, rosemary and buttermilk in small mixing bowl and whisk. Pat dry chicken and add to bowl. Mix well, making sure each chicken thighs are coated in seasoned buttermilk. Refrigerate for 30 minutes.
2. In the meantime, over medium high heat, add oil in a medium saucepan or frying pan. Heat to 350°F.
3. Start prepping sandwich fillings of your choice or your can use the filling as I have above.
4. Add flour and I pinch of salt to a bowl. Mix well. Dredge thighs in flour mixture one at a time, patting of any excess flour. Add to oil. Do not overcrowd pan. Fry for 4 minutes or until thighs are golden brown. Remove from oil rest on paper towel to remove any excess oil.
5. Start assembling sandwiches by adding mayo, lettuce, avocado, onion, sliced peppers, chicken, BBQ sauce, tomato and cheese.
6. Serve immediately and enjoy.

Chicken can marinate over night.
Can be served cold.

To may sriracha mayo simply take 1/4 cup mayo, 1/3 teaspoon fresh squeeze lemon juice pinch of salt and black pepper and 1/2 tablespoon sriracha sauce. Whisk to thoroughly combine. Taste and adjust seasoning to you liking.

Or you can simply by sriracha mayo at the store.



Yield: 1 servings
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes

1 pound Alaskan King Crab Legs, frozen
2 cups Water
2 ½ tablespoon Kosher Salt + ½ tablespoon Kosher Salt
½ tablespoon Cayenne Pepper
½ tablespoon Paprika
½ tablespoon Dried Parsley
½ tablespoon Dried Thyme
½ tablespoon Dried Rosemary
3 cloves Garlic, grated
½ Lemon
2 Lemon Peel
5 tablespoons Unsalted Butter, melted

1. In a large size soup pot or bring 2 cups water to a boil. Season with 2 ½ tablespoon salt and lemon peel. Reduce flame to medium low at crab legs, cover tightly and steam for 12 minutes.
2. In the meantime in a small bowl combine salt, parsley, thyme, paprika, cayenne pepper and rosemary. Mix well to combine. Set aside until ready to use.
3. Melt butter in a small saucepan on low heat (be careful not to separate the fat from milk solids). Remove from heat. Take ½ tablespoon of seasoning mix and add it to the butter. Mix well. Add garlic and mix well to combine. Return heat and cook on low heat for 1 minute.
4. Drain water from crab legs. In a large bowl add crab legs, seasoning with 1 tablespoon of seasoning mix. Toss gently. Arrange on a platter, with butter. Squeeze fresh lemon juice on top. Serve immediately and enjoy.

**NOTE: Reminding seasoning mix and last for 2 month in an air tight container. Seasoning can be used for anything.



Yield: 3-4 servings
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins.

Panko as needed
1 tablespoon Salt +1/2 teaspoon
1/4 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika + 1/4 teaspoon
1/2 teaspoon Braggs Organic 24 Herbs & Spices Seasoning
1/2 teaspoon Cumin
2 Eggs, whisked
Flour as needed
Pasta Sauce as needed
Mozzarella Cheese, fresh or shredded, as needed
Basil for garnish, chopped, optional
1/2 pound Chicken Breast, boneless, skinless
2 cups Canola or Vegetable Oil

1. Preheat oven to 400 F
2. In a bowl add paprika, salt, pepper, Braggs seasoning, cumin and garlic powder. Mix to combine. Set aside until ready to use.
3. In the meantime, cut chicken in half horizontally. Sprinkle seasoning mixture on both sides on each pieces of the chicken. Place each piece of chicken breast between plastic wrap and pound each piece until 1/2 thick. If the chicken breasts are thin enough already, there’s no need to pound them. Go ahead and move on to the next step.
4. Add egg to a medium size shallow bowl and whisk. Set aside until ready to use.
5. Add Panko breadcrumbs to a bowl.
6. Add flour, 1/2 teaspoon salt and 1/4 teaspoon paprika. Mix well to combine.
7. In order set your flour first, egg wash second and Panko breadcrumbs last. Start by dredging each piece of chicken breast in flour…one at a time. Then the egg wash then finish with Panko breadcrumbs. Repeat until each piece of chicken is breaded.
8. On medium high heat, add 2 cups of oil to a medium size sauté or frying pan. Add chicken two at a time cooking for 3minutes on each side of until golden brown. Place chicken on a foil cover sheet tray or pan to with a little tomato sauce and then mozzarella cheese. Place in 400 F. cook until cheese is melted and bubbly. Topped with a little more sauce and garnish with basil if desired. Served immediately over your favorite pasta.


1 pound Tomato Basil Pasta Sauce (365, organic, Wholefoods brand)
1/3 cup Spanish Onions, minced
1 teaspoon Garlic, minced
Salt to taste
1/2 bunch Basil
1/3 teaspoon Oregano
1/2 teaspoon Canola Oil
1 Bay Leave
2 tablespoons Butter, cut in small pieces
1/4 cup Parmesan Chesse, grated

1. On medium low heat in a medium size saucepan, add oil. Add onions and garlic cook for 4mins or until garlic and onions are slightly brown and soft.
2. Add pasta sauce, basil, oregano, and bay leave. Cook for 30 mins. Add parm and cook for an additional 5 mins.
3. Taste and adjust seasoning with salt. Remove sauce from heat and slowly whisk the butter in. To add to chicken parm follow the step above.

**NOTE: If you like color on your cheese, simply turn the broiler on. Add chicken parm to oven until slightly brown, cheese is melted and bubbly.




1 pound Idaho Potatoes, peeled, large diced
1/2 teaspoon Nutmeg
1 tablespoon Salt + 1/2 teaspoon
7.5 ounces All Purpose Flour

1. Wash and peel the potatoes. Cut in large dices. Add the potatoes in a pot filled with cold water. Just until the potatoes are covered. Add salt, bring to a boil and lower to a simmer cook potatoes until soft and tender.
2. Drain potatoes through a colander or a strainer. Place potatoes in a large bowl. Using a potato masher to mash the potatoes. Set aside and cool.
3. Once the potatoes are cool, incorporate the flour, 1/2 tsp salt and nutmeg. Mix well. Turn onto a light floured surface and knead to incorporate the flour thoroughly.
4. Bring 5 cups of salted water to a simmer. Place dough in a pastry bag. Cut the end off. Start feed the dough through the opening, using a scissors to cut the dough every 1.5 inch of the way. Continue doing that until you’ve completely used up all the dough. Cook for 3 4 minutes or until they float to the surface.
—–If you do not have pastry bags simply cut the dough into pieces to make long strands (sticks) of dough. About 1 inch in diameter. Cut the dough into pieces 1.5 inches in diameter.
5. Pour until a colander or a strainer, shake off any excess water. Toss in Thai Basil Garlic Butter Sauce. Serve immediately. Enjoy 🙂


7 Ounces Cherry Tomatoes, halves
1 tablespoon Garlic, fine minced
1 fluid ounce Olive Oil
Basil as needed, chopped
Gruyere or Parm Cheese as needed, grated
1/2 cup Chicken, Seafood, Veggie Stock or Water
Salt and Pepper to taste
5 oz Onions, small diced
2 sprigs Lemon Thyme
3 oz Butter
8 ounces Shrimp, cleaned, head off

Optional: Lemon zest or lemon wedges can be used as garnish.

1. Hear a medium size sauce pan on medium low heat add the oil and butter. Once the butter is all melted add the onions, cook until soft and translucent. Add garlic and cook for an additional 1 minute.
2. Add cherry tomatoes and thyme. Cool for 1 minute. Add shrimp and stock, cook on low simmer for 10 minutes.
3. Serve pour over potato dumplings, sprinkle basil and stir gently. Serve immediately and enjoy 🙂