Southern Style Eggs Benedict

It's Sunday morning, and nothing beats a home cooked brunch with the family. This Southern style Eggs Benedict brings a creamy, decadent, and savory twist to the traditional. Bake a loaf of corn bread, top it with a poached egg, some peppers, onions, and avocados, and then homemade Hollandaise Sauce- it's heavenly and it's an accomplishment. 


Southern Eggs Benedict

..a Southern canvas

Some challenges to Eggs Benedict: poaching the eggs and making the Hollandaise Sauce. I'll reveal some tips that will make you swoon for some more. Trust me when you get this right, you'll waltz right into a twirl and two-step. 

Servings: 6

For the Hollandaise Sauce:

  • 6 egg yolks (keep the whites for an omelette for the next morning!) 
  • 3/4 cup (1.5 sticks) butter, melted 
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp lemon juice

1 loaf corn bread, cut into 6 slices (My favorite: Trader Joes Cornbread mix
12 eggs, poached
4 tbsp vinegar
1 tbsp olive oil
1.5 large red onion, sliced
1 green bell pepper, sliced
2 avocados, sliced
salt and pepper


I used the Trader Joe's Cornbread Mix and prepared it according to the package instructions. 

In the meantime, bring a wide pot of water and the vinegar to a boil.

While the water is boiling, heat a separate skillet with the olive oil. Place the onions and sauté till softened. Add the sliced green bell pepper and cook for another 5 minutes. Season with salt and crushed black pepper. 

The blender hollandaise sauce is SO easy- no double boiler and no chance of eggs curdling. In the container of a blender, combine the six egg yolks, lemon juice, cayenne pepper, and salt and pepper. Cover and blend for about 10 seconds. Set the blender on high speed, and slowly add the melted and hot butter to the egg yolk mixture in a thin stream. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. It will thicken almost immediately. Keep blending for about 30 seconds, and then keep aside, warm. 

Now it's time to begin poaching the eggs. Crack the fresh eggs individually in a small bowl- it makes the process easier. With a large spoon, stir the boiling water in a large, circular motion. When there is a tornado (aka whirpool in the water), slowly tip the bowl into the water to release the egg, one by one. The swirling allows the egg to wrap around itself as it cooks, keeping it together. Cook the eggs for about 2 1/2 to 3 minutes. Once cooked, transfer out using a slotted spoon on a paper-towel lined plate. You can trim the wispy edges using the edge of a spoon or small knife. 

Place a slice of the corn bread on the plate. Place two eggs per serving on top of the bread. Top with a generous spoonful of the onions and pepper mixture. Add a few slices of avocado, and then top with a heaping of the Hollandaise sauce. Sprinkle with some salt and pepper, if desired. 

Note: Ensure the eggs are hot and the Hollandaise sauce is warm before serving. If the eggs have cooled too much, before you're ready to serve, you can plunge the already poached eggs back into the hot water for a few seconds. Make sure to drain the excess water on a paper towel just before serving. In addition, keep the Hollandaise sauce warm by placing the blender container in a pan of hot water. You can store the leftover sauce in an airtight container in the fridge for next time! 


Honey, Soy & Mustard Glazed Salmon in Foil

For those of you looking for healthy and flavorful recipes, I've got a holiday present for you. Here's my take on cooking the easiest salmon- honey, mustard, and soy glazed in foil filled with so much flavor in every bite. And it get's even better..... guaranteed from the fish market to your table in less than 30 minutes. Happy holidays!

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Servings: 2


1/2 pound Atlantic Salmon

For the marinade:
2 tablespoons honey
2 teaspoons red chilli oil (can substitute with olive oil and red pepper flakes)
1/4 cup low-sodium soy sauce
2 tablespoons yellow mustard
2 cloves garlic, minced
1 teaspoon ginger, minced
1 teaspoon rice vinegar
salt and crushed black pepper to taste


I bought 1 pound of cleaned Atlantic salmon, with skin on. For this dish, I cut the filet in two, saving the rest for another meal. 

Preheat the oven to 375F. Lightly clean the salmon with water, patting it dry. 

In a small bowl, whisk the honey, soy sauce, chilli oil, mustard, ginger, garlic, vinegar, salt, and black pepper. 

Line a baking sheet with foil and place the clean salmon, folding up the 4 sides of the foil to avoid spillage. Pour the marinade over the salmon. Fold the sides of the foil over the salmon, sealing the top and sides, completely covering the fish. Make sure that the salmon filet is flat and that the fish is immersed in the mustard and soy mixture. 

Bake in the oven at 375F for 20 minutes. After, open the foil, exposing the filet top. Broil for 3-5 minutes until caramelized and sauce has browned. 

Serve immediately and enjoy! 

Note: Serve with a side of sautéed spring beans in olive oil, soy sauce, and chopped garlic.  



Tequila Cream Sauce Linguine

During the summer, my aunt taught me this recipe while we were grilling lobster with herbed butter.  Let me tell you, I fell in love. While it's quite easy to prepare, this pasta has a ton of flavor. Cajun seasoning adds a kick, but the true burst of flavor comes from the tequila. Tequila is an imported liquor with a strong 80- to 100-proof punch. It adds subtle fire power to sweet and savory dishes. The alcohol cooks off, but it's flavor remains to make this pasta a unique one. 

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1 package cooked linguine pasta

½ cup tequila-white or gold (approx.  a little over 3 shots)

1 stick butter

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

½ tablespoon Cajun seasoning

2 teaspoons red chill flakes

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon rosemary leaves

1/3 cup heavy cream

½ tablespoon sugar, for taste

Cilantro sprigs, for garnish

Grated Parmesan cheese, for garnish

Grilled meat, optional


1.   Cook linguine pasta according to package directions.
2.   Melt the butter in a sauté pan over medium-high heat.
3.  Combine the seasonings and tequila and bring to a boil. Reduce by one-third.
4.    Stir in the heavy cream and simmer for 5 minutes.
5.  Add in sugar to adjust for taste.
6.  Remove from heat, and continue whisking sauce until everything is incorporated.
7.    Add in cooked pasta and coat evenly with the tequila cream sauce. Garnish with cilantro and serve immediately.

*Note: I added some grilled shrimp that was marinated with Cajun seasoning and limejuice. You can serve the pasta itself or even add some marinated grilled vegetables or chicken. 

Goat Cheese Stuffed Turkey Burgers

Goat cheese is key to keeping the burgers moist and juicy. Stuff the usual turkey burgers with herbed goat cheese for a wonderful surprise!

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Yield: 5 burgers
1 1/2 pounds lean ground turkey
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1 egg
1/2 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon dried red chilli flakes
5 tablespoons soft fresh goat cheese
5 hamburger buns, or whole wheat toast
handful of greens of your choice (iceberg lettuce, arugula, spinach)

For lemon mustard sauce:
1 tablespoon yellow mustard
1 teaspoon lemon flavored olive oil (can use olive oil with 1/2 tablespoon lemon juice)
1 tablespoon orange juice
crushed black pepper to taste


For burgers:

  1. Combine ground turkey, lemon juice and zest, egg, dried herbs, and salt and pepper in a large bowl. Mix well with your hands or a fork. 
  2. Divide turkey mixture into 10 equal portions. Form the portions into 3 inch diameter patties.
  3. Place 1 tablespoon soft goat cheese atop 1 turkey patty and place the second patty on top of the cheese. 
  4. Seal the patties at the edges. Repeat with the rest of the turkey portions. 
  5. If making ahead of time, cover and refrigerate. 
  6. Prepare grill with medium-high heat. Spray with cooking spray to avoid burgers sticking on grill. 
  7. Grill burgers until cooked, about 5 minutes per side. Cheese will ooze from the side, and that's perfectly normal. 
  8. To prepare the sauce, mix the mustard, orange juice, lemon olive oil, and black pepper in a small bowl. 
  9. Grill buns, or bread slices, until lightly toasted. 
  10. Spread mustard sauce on bottom slice. Top with turkey burger and greens, and serve. Enjoy!


Grilled Spiced Lamb Chops

You really can't beat the taste of hot-off-the-grill lamb chops, bursting with flavors from mint, spice, and everything nice. ;) With beautiful notes from Indian and Middle Eastern pantries, these lamb chops will have you drooling for more. Marinate the rack ahead of time, and you're well on your way to a guaranteed crowd pleaser. 

Click to view video. 

Yeild: 15-18 chops 




1/2 cup plain yogurt

2 medium red onions, quartered

1 cup fresh parsley leaves

1 cup fresh mint leaves

1 cup fresh cilantro leaves (can substitute with 4 tablespoons coriander chutney)

1 tablespoon paprika (or red chili powder)

1 tablespoon ground cumin

1 teaspoon crushed red pepper flakes

2 teaspoons garam masala

salt and crushed black pepper

3 pounds lamb rib chops (about 15-18 chops)

vegetable oil or spray for grilling


Pulse the onions, parsely, mint, cumin, paprika, red pepper flakes, garam masala and cilantro (if using fresh leaves) in a food processor.

Process until the onions are finely chopped and season with salt and black pepper.

If using chutney, add the chutney and yogurt to the onion mixture, and mix with a spoon to blend everything. 

Place the lamb in a large dish or bowl, and rub with the marinade mixture, covering all sides of the meat.

Cover and chill for at least 3 hours or overnight so that all of the flavors marry well and flavor the lamb.

Prepare the grill in medium heat and oil the grate. Grill the lamb to desired doneness, about 5-7 minutes per side (for well done).

Remove from heat, and serve with some chopped cilantro, chutney, or chilled yogurt.


White Cheese and Garlic Pizza

We all love homemade pizza, but it’s time to switch things (aka ingredients) up. This time, we’re heading the cheesy and garlicky route- no more of the same old tomato based sauce. Go on, take a slice of this rich and delicious three-cheese pizza. I promise you’ll come back for more. 

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Yield: 2 (10 inch) pizzas


Pizza Dough- about 20 oz fresh store bought OR *recipe here from my Tomato Margherita Pizza*
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
All purpose flour for dusting

For the sauce:

Fresh Mozzarella Cheese- 8 oz, grated
Ricotta Cheese- 8-10 oz tub
Goat Cheese- 6 oz, crumbled 


Dried Oregano – 2 teaspoons
Salt and Crushed Black Pepper
1 Tomato- Sliced (rounds)
Fresh Basil Leaves- 4 tablespoons 


Preheat the oven to 425 F. Mix the 2 tablespoons olive oil and garlic in a small bowl, and keep aside.

Roll out the pizza dough, divided into two portions, on a lightly floured surface into 8-10 inch rounds. With a fork, poke the dough round a few times to allow for even baking. Brush lightly with some of the garlic oil.

Top the dough rounds with the grated mozzarella cheese and goat cheese, leaving ½ inch around the border. Dollop spoonfuls of the ricotta cheese on the pizza. Top with the tomato slices and fresh basil leaves, and sprinkle the dried oregano, salt, and pepper. Drizzle remaining olive oil and minced garlic on both pizzas. 

Transfer to the rack in the center of oven. I used a pizza stone to bake my pizza- a metal baking pan brushed with olive oil works amazingly well too! Bake pizza until crust is golden brown and cheese melts, about 15-18 minutes. Transfer the pizza to a cutting board, and let stand for 5 minutes before slicing. 

Serve and Enjoy!

*Note: If you decide to use the pizza dough from my recipe, then double the recipe to make two pizzas!

**Note: If you want to make two pizzas, start preparing the second pizza with toppings, cheese, etc no more than 10 minutes before it gets transferred into the oven. Leaving the pizza standing with the oil and toppings will cause the pizza to bake unevenly and come out a little soggy. If you want to prepare all of the pizzas beforehand, place the pizzas in the freezer before baking.




Margherita Pizza

We all know there's nothing better than fresh homemade pizza. My friend Sam Miller and I finally concocted an Italian masterpiece and Voila! Thus was born the impeccably crisp, yet chewy, canvas for a beautiful and flavorful tomato sauce, fresh mozzarella, and lush basil.

With the aromatic notes from the basil, and light flavor from the creamy mozzarella, we found the Chianti as the perfect Margherita pizza wine pairing. It was subtle and absolutely refreshing!


Yield: 1 (10 inch) pizza 


For the dough:

  • 1 (1/4 ounce) package active dry yeast
  • 1 3/4 cups all purpose flour, divided
  • 1 cup warm water, divided
  • 1/2 teaspoon salt
  • 1/2 tablespoon olive oil

For the tomato sauce:

  • 2 tablespoons olive oil
  • 1 (14 ounce) can crushed red tomatoes
  • 3 garlic cloves, minced
  • 1 small white onion, chopped
  • 1/2 teaspoon sugar
  • 1/2 teaspoon red chilli powder or paprika 
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt


  • 8 ounces fresh mozzarella, cut into 1/4-inch thick slices
  • 6-8 fresh basil leaves


  1. Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl, and set aside for 5 minutes until surface appears creamy. 
  2. Add 1 1/2 cups flour, the remaining 3/4 cup water, salt, and oil. Add the remaining flour slowly until the dough begins to pull away from the side of the bowl. 
  3. Knead on a flat floured surface, until the dough is smooth and elastic. Form into a ball, and put in a bowl covered with a damp towel. Let the dough rise for about 45 minutes- 1 hour. 
  4. Make the tomato sauce while the dough rises. Mash the canned tomatoes to make a chunky puree. 
  5. Over low-medium heat, in a small heavy saucepan, cook the onions in the olive oil until translucent. Add the garlic and cook until fragrant, and light golden brown. Add the tomato puree, sugar, red chilli, oregano, thyme, and salt and simmer, uncovered, until the sauce thickens. Stir occasionally. 
  6. Preheat the oven to 450F. 
  7. Dust the dough with a little bit of flour, and transfer to a pizza pan, or large baking sheet. Pat out dough evenly, and stretch into a 10-12 inch round, reflouring if necessary. 
  8. Spread the sauce over the dough, leaving a 1/2 inch border. Arrange the mozzarella slices on top. 
  9. Slide the pizza pan/sheet into the oven (or pizza stone) and bake until the dough is crisp and browned, and the mozzarella is golden and bubbling, about 12-15 minutes. 
  10. Top the pizza with the basil leaves, and place it back again to broil for 1 minute (Note* Don't broil for too long, otherwise pizza will be burnt on the top). 
  11. Transfer the pizza to a cutting board, and let cool for 5 minutes. 
  12. Slice and serve!
  13. Enjoy!

Mediterranean Omelette

Omelettes are probably one of the easiest and quickest things to knock together. If you like to mix things up, try this flavor combination. Whether you're eating your omelette for breakfast, lunch, dinner, or even a quick snack, you'll find this Mediterranean blend of flavors hard to resist. 


Oo, just look at those colors. I've got my favorite olives, grape tomatoes, spinach, and red onions tucked in those fresh eggs.


You could imagine the excitement when it came to flipping the eggs. 


Pillowed in some crumbled feta cheese. Yummmmm. I love some cheesy goodness. 


And last but not least, can't forget my favorite roast. 


Yield: 3 omelettes


6 large eggs
3 tablespoons spinach leaves, chopped
1 small onion, chopped
9 grape tomatoes, halved
1/4 cup pitted kalamata olives, roughly chopped
1/4 (or more) feta cheese, crumbled
1 tablespoon oil
pinch of salt, to taste
pinch of crushed black pepper
pinch of paprika/red chili powder (optional)


Break the eggs into a bowl, and whisk with a fork. Season with the salt, black pepper, and paprika. Add the tomatoes, onions, olives, and spinach. Mix briefly. 

Heat 1/3 tablespoon of oil in the pan. Pour in the egg mixture and cook over medium-high heat for about 3 minutes, until the mixture from the sides to the center is half-cooked. 

Carefully flip the omelette and then top with the feta cheese, cooked side-up. Let cook for 2 minutes, until the cheese begins to melt. Slide onto plate and serve. 

*Makes 3 omelettes. 


Shrimp and Grits

It's Mardi Gras time and who doesn't like Southern flavors in their kitchen. This weekend, I'm sharing my recipe for Cajun shrimp seared in a beer butter sauce served with jalapeño and manchego cheese corn grits. Of course, to top it all off, you can't forget about that sunny side up! 

You'd be lying if this picture didn't make you drool. 


Yield: Makes 6 servings



1 1/2 cups corn grits (or polenta)
4 cups water
1 cup grated manchego cheese
1 jalapeño, seeded, chopped
1/4 cup heavy cream
1 tablespoon unsalted butter
salt and pepper to taste


2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons cajun spice seasoning (optional)
1 1/2 pound uncooked large shrimp, peeled, deveined
3 cloves garlic, minced
2 tablespoons butter, divided
1 1/3 cup beer (my personal favorite, Stella Artois)
1/2 cup chicken stock, divided
2 tablespoons green onions, chopped
1 small red onion
1/4 cup heavy cream
salt, pepper

6 eggs (optional)


For the Grits:

Bring 4 cups water to a simmer in a large saucepan. Gradually add the grits and stir constantly. Bring heat to medium, and gently simmer until grits begin to thicken. Continue cooking, stirring often, until grits are tender. Stir in the cheese, butter, jalapeño, then cream. Season with salt and crushed black pepper. Set aside and keep warm. 

For the shrimp:

Season the shrimp with the paprika, garlic powder, dried oregano, salt, black pepper, and cajun seasoning. Heat a large sauté pan over medium-high heat. Add minced garlic and 1 tablespoon butter, and stir until the butter melts. Add the seasoned shrimp, and when the garlic begins to turn brown, add 3/4 cup of the beer and 1/4 cup of the chicken stock. Simmer until the shrimp is cooked through, about 3 minutes. 

Remove the shrimp from the pan, keeping the remaining sauce in the pan. Add the green onion and red onion, and 1 tablespoon butter. Cook until the onion is soft, about 5 minutes. Add the remaining beer and chicken stock, and cook for 2 minutes. Stir in the cream and return the shrimp to the pan. Cook on low-medium heat until the sauce has reduced slightly, about 5 minutes. Stir well and season to taste with salt and crushed black pepper. 

Heat a nonstick skillet over medium heat. Add butter or cooking spray and swirl to melt and cover the bottom of the pan. Crack eggs into pan and cook until whites are set but yolks are still runny, about 2 minutes on one side. Do not turn the add. 

Divide the grits among plates, and spoon the shrimp mixture into the center of the grits. Top with the egg and serve.


Vegetable Pizza

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Description :
Learn how to make a delicious pizza right from your home oven! Top it with anything and make this pizza your own wonderful creation!

Preparation Time :
Prep Time: 15 minutes
Cook Time: 20 minutes

Servings :
2, 8-inch diameter pizzas

Ingredients :

1 pound (16 oz.) prepared pizza dough
1 teaspoon olive oil
flour for rolling surface


1 ½ cups prepared pasta/marinara sauce
¼ cup onion, sliced
¼ cup green bell pepper, sliced
1 green chilli
2 tbsp. chopped sundried tomatoes
2 tbsp. chopped olives
1½ tbsp. basil
8 oz. mozzarella cheese
salt and black pepper
1 tsp. dried oregano
crushed red pepper flakes (optional)

Directions :

Preheat oven to 425 F.

Halve the dough into two 8 oz. pieces. Flour rolling surface and roll dough into a round shape ¼ to ½ inch thick.

Place pizza dough rounds onto baking pans or pizza pans and lightly brush top with olive oil.
Bake for 15 minutes at 425 F until slightly brown.

Prepare toppings for pizza. Grate mozzarella cheese. Slice the onion and green bell peppers Chop the green chilli, sun dried tomatoes, and olives. Coarsely chop the basil.
Spread the tomato sauce in an even layer on top of the pizza crust. Sprinkle with grated mozzarella cheese. Top with your favorite toppings.

Note: If using meat, pre-cook the meat until it is almost cooked. Then place the meat slices on pizza to further cook in the oven.

Season the pizza with salt and pepper and dried oregano.
Bake for 20 minutes on 425 F until cheese has melted and vegetables have turned slightly golden brown.
Sprinkle crushed red pepper flakes, garlic powder, or Parmesan cheese. (optional)


Caprese Sandwiches

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Description :
These quick and easy to make sandwiches are a great snack. Full of flavor with a creamy basil mayo and mozzarella cheese, these sandwiches are bound to become a hit!

Preparation Time :
10 minutes

Servings :
4-6 sandwiches

Ingredients :

For the Pesto/Basil Mayo:

Basil leaves, roughly chopped-6
Mayonnaise- 1/3 cup
Garlic- 2 cloves
Salt and crushed black pepper to taste
Crushed red pepper- 1 teaspoon
Olive oil- ½ tablespoon

1 loaf bread
Tomatoes- 2, sliced
Mozzarella cheese- 8-10 ounces, sliced

Directions :

Roughly chop the basil leaves and garlic cloves. Blend all of the ingredients for the pesto/basil mayo in a food processor.

Slice the tomatoes and mozzarella cheese.
Slice the loaf of bread and toast if desired.
Toast slices of bread if desired.

Assemble the sandwiches by spreading the basil mayo on one slice of bread. Place two tomato slices, a slice of mozzarella cheese and top with the second piece of bread. Halve and serve.


Eggplant Parmesan

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Description :
Enjoy this delicious Italian dish with homemade tomato sauce, cheese, and eggplant.

Preparation Time :
Prep Time: 30 minutes
Cook Time: 30 minutes

Servings :

Ingredients :

Olive oil for baking sheet and eggplant
2 large eggplant
salt and pepper
1 bunch fresh basil leaves or 1 teaspoon dried basil
1 pound (16 ounce) fresh mozzarella grated
¼ cup grated Parmesan cheese
¼ cup Italian style bread crumbs

tomato sauce:

¼ cup olive oil
1 onion chopped
4 garlic cloves minced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1 (28 ounce) can crushed tomatoes

Directions :

For the Tomato Sauce:
In a saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown about 5 minutes. Add the thyme and cook for a couple of minutes more. Add the crushed tomatoes and bring to a boil on high heat. Stir often and season with salt. Stir well and lower the heat to medium heat. Cover and simmer for 20 minutes until thick.

Preheat oven 450 degrees F.

Take the two eggplants and cut into round disks about ½ thick.
Coat the bottom of a cookie sheet with olive oil and place the eggplant disks. Lightly season each disk with oil, salt, and pepper. Bake the eggplant at 450 degrees F for about 15-20 minutes until the slices have turned to a deep brown.

When the eggplant has been ready and taken out of the oven, lower the oven temperature to 350 degrees F.

To assemble the eggplant parmesan, lightly coat the bottom of a brownie/baking pan with oil. Pour sauce to evenly coat the bottom. Take the eggplant disks and place them on the sauce. Over the eggplant, pour and spread the tomato sauce. On top, layer with the mozzarella cheese and ¼ teaspoon of dried basil or fresh basil. Place the eggplant disks and repeat with tomato sauce, mozzarella cheese, and basil. Repeat the layering until all the ingredients have been used.

Sprinkle the bread crumbs and grated parmesan cheese over the eggplant dish. Bake uncovered at 350 degrees F for about 20-25 minutes until the cheese is melted and the top turns light brown.

Serve hot.

Asian Style Pan-Seared Bronzini

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Description :
Take a bite into this delicious European sea bass, Bronzini. The hot and sweet sauce is amazing and brings a savory taste in every bite!

Preparation Time :
Prep Time: 5 minutes
Inactive Prep: 30-40 minutes
Cook Time: 10-15 minutes

Servings :

Ingredients :

For marinating the fish:
1 whole Bronzini fish (approx 2-3 pounds) sea salt black pepper
1 inch ginger sliced
½ scallion chopped
½ cup cooking wine
¼ teaspoon salt seasoning

To saute the fish:
2 tablespoons vegetable oil
½ teaspoon red pepper corn

For the Sauce:
1 tablespoon vegetable oil
½ scallion
1 ½-2 tablespoons garlic red chilli sauce
4 tablespoons soy sauce
¼ cup cooking wine
½ cup chicken stock
1 tablespoon vinegar
2 teaspoons sugar salt and pepper to taste

Directions :

First, clean the whole Bronzini fish. Take a knife and cut slits into the fish. Repeat on the other side of the fish. Into each slit, put 1or 2 slices of ginger, sea salt, and black pepper. Open the fish and add the salt, pepper, and ginger inside too.
Place the fish in a marinating pan and put ½ of a chopped scallion, the cooking wine, and the seasoning salt. Set aside to marinade for 30-40 minutes.

After the fish has been marinated, its ready to saute the fish. Heat a skillet and coat the bottom with 2 tablespoons oil and the red pepper corn. Add the fish and cook for a couple minutes on each side till it turns to a light brown color. Take the fish out and keep aside.

Coat the bottom of the pan with 1 tablespoon vegetable oil. Add the ½ chopped scallion and cook. After 2 minutes add the red chilli sauce and cook till hot. Then add the soy sauce, cooking wine, chicken stock, vinegar, and sugar. Cook the sauce until the sauce turns thick and hot.

Add the fish to the sauce and cook. Cover the pan with a lid until the side of the fish cooks and then turn over for the other side of the fish. Add a little bit of salt and pepper to taste.

Be careful about the bones in the Bronzini fish, as you do not want to eat them.
Serve the fish with the delicious hot and sweet sauce and enjoy!

Vegetable Lasagna

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Description :
Enjoy this rich cheesy lasagna loaded with vegetables, ricotta, and mozzarella cheese. Featuring special guest, my cousin brother Puneet Gupta! 

Preparation Time :
Prep Time: 20 minutes
Cook Time: 45 minutes

Servings :
6 – 8

Ingredients :

1 package lasagna pasta (about 15 strips) 
Pinch of salt
Boiling water
½ tablespoon oil

Vegetable Mixture:

2-3 tablespoons Olive Oil
2 medium onions sliced
10-12 ounces package frozen spinach or ¾ – 1 cup fresh chopped spinach
10-12 ounces frozen vegetables or ¾ – 1 cup fresh chopped vegetables (broccoli, red peppers, mushrooms)
Salt and pepper
1 tablespoon plus 1 teaspoon dried oregano
2 jars Marinara Sauce
16 oz shredded whole milk mozzarella cheese
16 oz tub Ricotta cheese

Directions :

Preheat oven to 350 degrees F.
If using frozen vegetables, thaw them well before cooking.

Cook the pasta in a large pot with boiling water and a pinch of salt. Boil for 10-15 minutes or according to the directions on the package until lasagna pasta is ready.

In a heated pan, put the olive oil and saute the onions until translucent and slightly brown. Add the frozen or fresh vegetables and cook for 2-3 minutes. Then, add the spinach and cook for another 3-5 minutes until all vegetables are well cooked. Add the 1 tablespoon oregano, salt, and pepper and mix well. Keep aside.

To assemble the lasagna, in a baking dish, layer the bottom with marinara sauce. Place the pasta strips side by side with little overlapping until the bottom of the dish is covered. Again layer with marina sauce and evenly spoon half of the vegetable mixture on top of the sauce. Spread one third of the shredded mozzarella cheese evenly on top of the vegetables.

Take the lasagna pasta strips and spread 2-3 tablespoons of the ricotta cheese on top. Cover one side of the lasagna strips, and cheese side face down, layer the strips side by side with a little overlap on top of the mozzarella cheese.

On top, layer with marinara sauce and on top of that evenly spoon the other half or rest of the vegetable mixture. Then add another layer of the mozzarella cheese and another layer of the lasagna pasta with the ricotta cheese. Lastly, top it off with the marinara sauce and the rest of the mozzarella cheese and sprinkle with the 1 teaspoon of dried oregano.

Cover the dish with aluminum foil and put in the heated oven and bake for 45 minutes.

Serve hot and enjoy!