1 bag frozen cooked Edamame (shelled)
1 can Black Beans (rinsed & drained)
3 Tomatos diced
3 stalks Celery Heart diced
1 medium Red Onion diced
1 Cucumber diced
1 can of Mandarin Orange
Half Cup chopped Cilantro
Quarter Cup sliced Almond
3 Tbsp Olive Oil (EVOO)
1 Tbsp Rice Vinegar
2 tsp Deep Roasted Garlic
1 tsp Chili Ginger


  • Bring Edamame and Black Beans to room temperature
  • In a large bowl, toss the first six ingredients together
  • In a separate bowl, mix well the EVOO, Rice Vinegar, Deep Roasted Garlic, & Chili Ginger
  • Drizzle the dressing into the large bowl of salad and toss everything together
  • Serve either on a large platter or individual lettuce cups
  • Sprinkle with Cilantro & Almond
  • Garnish with Mandarin Orange
  • Delicious with simple pasta dressed with just EVOO and garlic.



1 container of extra firm tofu
1 cup panko
2 eggs (beaten)
1 can mushroom pieces (drained well)
1/4 cup cilantro (chopped)
2 tsp soy sauce (or soy paste)
1 tsp Chili Ginger
1 tsp Deep Roasted Garlic
1 tsp Toasted Sesame
1 tsp Sriracha Teriyaki
1/2 cup corn meal
1 Tbsp oil


  • Take tofu out of carton, put it in strainer over a bowl to catch excess water.
  • Cover w/ plastic wrap, put a heavy weighted object on top.
  • Refrigerate overnight & let more moisture drain down into bowl,
  • Next day, remove tofu from strainer and crumble into small pieces like ground meat in a bowl.
  • Add all ingredients in the bowl and mix very well.
  • Form 4 patties tightly patted down, coat them with corn meal (for added crunch).
  • Heat oil in pan over medium high heat, cook patty cakes for 4 minutes each side ’til golden.
  • Remove patty cakes onto paper towels to absorb grease.
  • Plate patty cakes onto a bed of frisee or arugula greens.

Serve with a dipping sauce by mixing 1/2 cup of mayo + 1 tsp Sriracha Teriyaki

Upload Image...
Upload Image...

French Mushroom Toasts


4 thick slices of French Bread (toasted)
1 basket of white mushrooms (rough chop)
1 basket of brown mushrooms (rough chop)
1 pack of oyster mushrooms (rough chop)
1 Tbsp olive oil
1 Tbsp butter
2 tsp Garden Lemon Citrus
1 tsp Deep Roasted Garlic
Black Truffle Cheese (for sprinkling)


  • Heat oil & butter in a large skillet over medium high heat.
  • Toss all mushrooms in & stir fry for 3 minutes.
  • Toss in the Garden Lemon Citrus & Deep Roasted Garlic & cook for 3 more minutes.
  • Turn off heat & leave mushrooms in skillet.
  • Toast the bread and top each slice with the mushroom mixture, spread evenly & pack down.
  • Sprinkle Black Truffle Cheese generously onto the mushroom toasts.
  • Garnish with lemon wedges & chopped parsley.

Delicious with fresh green veggie juice.

Singapore Chow Mein

1 cup shredded cooked chicken (pack tight)
1 brown onion (sliced)
1 green bell pepper (sliced)
2 Tbsp olive oil
1 Tbsp Honey Curry
1 Tbsp Deep Roasted Garlic
1 Tbsp Light soy sauce
3 Tbsp chicken broth
1/2 cup bean sprouts
1/4 cup spring onion (1” pieces)
4 individual serving of thin egg noodle (al dente)


  • Combine & mix well chicken broth, soy sauce, Deep Roasted Garlic, & Honey Curry. Set aside.
  • Heat oil in wok or large skillet over medium high heat.
  • When hot, stir in onion, bell pepper for 3 minutes, then add chicken & stir for 2 minutes.
  • Now add the pre-made seasoning liquid, then add & stir fry continuously with egg noodle for 2-3 minutes.
  • Just before removing chow mein from wok, toss in bean sprouts & green onion. (keep these semi-cooked)
  • Plate this on a large platter for family style sharing.
  • Garnish w/ sprinkles of Toasted Sesame + cilantro leaves.
  • Optional to serve with chopped scramble eggs mixed in.

Delicious with fresh coconut water beverage.

Posole Party

1 lb of Pork (Chucky 1.5” Cubes)
1 lb of Chicken (Chucky Cubes)
1/4 cup oil
1 red onion (chopped)
4 cans of chicken broth
1 28 oz can Hominy (drained)
1 28 oz can Pinto beans (undrained)
1 28 oz can Diced Tomatoes (undrained)
2 Tbsp Deep Roasted Garlic
2 Tbsp Chipotle Creole
1 Tbsp Coffee Chili
1 Tbsp Chili Ginger
1 Tbsp Wasabi Habanero
2 tsp ground cumin
5 limes (juiced)

Radish slices, chopped Cilantro, chopped white onion, shredded green/red cabbage, jalapeños, pickled carrots, lime wedges & chopped avocado . (It’s a party!)


  • Combine all 5 seasonings and rub evenly onto pork and chicken.
  • Heat oil in a large skillet over medium high heat.
  • When hot, brown the meat on all sides.
  • Line a sheet pan with foil and put the meat in there.
  • Seal the pan & bake the meat at 275 degree oven for 2 hours.
  • In a large heavy pot, add chicken broth, onions, hominy, & pinto beans, stir and bring to a boil.
  • Next add tomatoes and baked meat into the boiling broth, reduce heat to medium.
  • Add more water or broth to keep ingredients submerged.
  • Cook for additional 30 minutes until posole is a thick soupy stew consistency.
  • Add lime juice last & stir to brighten the flavors.

Serve in individual bowls and allow guests to select their own garnishes… Play with their Food!
Warm Tortillas is the traditional accompaniment. Toasted crusty bread is ok too.

For vegetarian version: substitute meat with 1 can of black or kidney beans, substitute chicken broth with vegetable broth.

Green Peas & Mushroom Pasta

1 small pack of frozen peas (defrosted)
1 basket of mushrooms (sliced)
1.5 cup of chicken broth
1 Tbsp of butter
1 Tbsp of Deep Roasted Garlic
1 Tbsp of Black Truffle Cheese
1 cup of dried orzo pasta
Handful of chopped chives


  • Boil water & cook orzo pasta to desired firmness, drain & set aside in a large bowl.
  • Heat chicken broth in a pot, add mushroom slices, then peas, stir & cook for 3 minutes.
  • Add seasoning & butter, stir & cook for 3 more minutes.
  • Remove the peas & mushrooms and toss into the bowl of orzo pasta, mix well.
  • Serve warm in individual bowls and top with Black Truffle Cheese & chopped chives.

Easy & New Corn Chowder

2X 12 oz bags of frozen cut corn
1 large onion (diced)
4 stalks of celery (diced)
2 carrots (diced)
2 medium potatoes (diced)
1/4 cup butter
1 cup half-and-half
2 cans vegetable broth
1 Tbsp Deep Roasted Garlic
1 Tbsp Green Curry
Sprinkles of Black Truffle Cheese



  • In large pot or Dutch oven, saute onion & potatoes in butter for 5 minutes in medium high heat, then add in other vegetables for another 2 minutes.
  • Next add in broth & cream + seasoning, mix well with vegetables and heat but do not boil. (Cream does not tolerate excess heat.)
  • Simmer in gentle heat for 15 minutes.
  • Serve the desired portions in soup bowls and top off the chowder with Black Truffle Cheese.

Also buttered toast with Black Truffle Cheese is a nice addition.

Chicken with Rice

1 whole chicken cut up
1 Tbsp Deep Roasted Garlic
1/2 tsp Kung Pao Garlic
1 Tbsp Garden Herbs & Ginger
1/2 cup of oil
2 cans of chicken broth
2 cups of uncooked rice
4 stalks of celery (sliced)
2 carrots (chopped)
1 large onion (chopped)
1 lb of mushrooms (rough sliced)
Handful of sliced black & green olives


  • Grease large baking pan with some of the oil
  • Spread raw rice on bottom of pan
  • Spread the raw cut vegetables on top of the rice
  • Season & brown chicken pieces in remaining oil in large skillet
  • Place the chicken pieces in pan on top of the rice
  • Pour broth over chicken pieces
  • Cover pan with aluminum foil & seal tight
  • Bake in 350 degree oven for 1.5 hours
  • Garnish with olives

Serves 4 people

Buttery Grilled Cajun Steak

2 lbs Tri Tip Steak
1/3 cup olive oil
1/2 cup soy sauce
1/4 cup bourbon whisky
2 Tbsp grainy mustard
2 Tbsp Cajun BBQ
2 Tbsp Chipotle Creole
1 Tbsp Deep Roasted Garlic
2 Tbsp butter sliced


  • Mix all seasoning ingredients except butter In a bowl. Reserve 1/3 of this liquid for glazing later.
  • Now put Tri Tip in this liquid and marinade for 4 hours in the fridge (covered).
  • When ready to cook, bring out meat from fridge.
  • Preheat grill to high temperature (400 degree)
  • Grill Tri Tip until charred (approx 10 min.), then flip it over, lower temp to medium high & grill for 8 more min.
  • Remove meat from grill & let it rest on cutting board (approx 10 min.), then slice 1/2” thick pieces against grain.
  • Now make the glaze with the reserved liquid in a sauce pan over medium high heat.
  • Turn heat down to medium when mixture has thickened, stir in one slice of butter at a time.
  • Remove glace from heat & spoon it over steak.
  • Garnish with chopped parsley.

Grilled asparagus or okras pair well with this dish.