Pork Belly Adobo

Like chicken adobo, just imagine it but with pork belly. Need I say more? This dish is salty, umami, sour and garlicky, rich, fatty, succulent. It needs the rice, and is best served with vegetables. You can replace the pork with chicken thighs for a simple chicken adobo. Enjoy! In a hot pan, sear the … Continue reading “Pork Belly Adobo”

Stuffed Clams

For this recipe I’m using foraged quahogs, you can use any type of a large hardshell clam. First, wash and scrub the shells. Then soak the clams, submerged with a pinch of flour in cold water for 20-30 minutes. *Do not disturb them, you want the clams to relax and start filtering. Steam the clams, … Continue reading “Stuffed Clams”

Garlic Scape Basil Pasta

Looking at your CSA and looking for ideas? Today I’m making a vegan olive oil pasta with garlic scapes, scallions, kale, snap peas and basil. The first of many recipes using fresh ingredients from my Movement Ground Farm CSA. Enjoy! Ingredients: -garlic scapes -scallions -kale -snap peas -basil -spaghetti -salt -black pepper Wash produce in … Continue reading “Garlic Scape Basil Pasta”

Kobocha Braised Pork Belly

I cooked a kobocha squash recently and the next day decided to try braising pork belly in the leftover liquid with some Bulleit Bourbon. The result was a tender, sweet and umami Japanese-style flavor, with no sugar added. Easy techniques and simple seasonings: pork, kobocha squash, salt, soy sauce, kombu, onion powder. Kobocha Squash: Halve, … Continue reading “Kobocha Braised Pork Belly”

Wine + Shroom Burgers

Springtime in New England brings me memories of warm weather, backyard cookouts and a craving for burgers! Unfortunately this spring has been cold, rainy, windy, and I’m not about to fire up the grill just for some quarter pounders, so…back to the good old cast iron, one-pot meal! I usually prefer a fresher burger flavor, … Continue reading “Wine + Shroom Burgers”

Food Safety Awareness

In these lockdown times, our food habits have been forced to change. Restaurants are shuttered and more than ever we are cooking at home. With health and wellness at the forefront of public attention, it’s crucial to understand food safety, follow best practices, and spread knowledge. Whether you’re a survivalist amateur or longtime home cook, … Continue reading “Food Safety Awareness”

5-minute Chicken Sandwich

Make a quick sandwich with the white meat and skin from a leftover chicken (check out my recipe for Cantonese Poached Chicken Dinner with Ginger Scallion Oil). Toast chicken skin till crispy. Toast bread. Wash lettuce. Slice chicken breast. Make a sandwich with mayo/mustard. Eat and get back to your day.

Ginger Scallion Oil

Ginger Scallion Oil. An essential Cantonese sauce, used in home cooking and restaurants alike. Eat it with meat, in a stir fry, on noodles, on rice, in soup. There’s never enough. Clean and chop scallions. Clean, peel (if desired) and grate ginger. Combine in a 1:1 ratio in a glass jar, add some salt. Heat … Continue reading “Ginger Scallion Oil”


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