Dish of the Day: Bulgogi Sirloin Steak

 

 

 

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   Welcome back! Today’s dish is Bulgogi marinated Sirloin Steak. Asian fusion is one of my favorite genres, so this steak, a Korean delicacy, was the perfect choice. Bulgogi sauce uses soy sauce, sugar and Korean pear juice creating a flavorful blend of sweet and savory. This marinade is traditionally paired with marble cut beef like skirt steak or sirloin for its tenderness. The steak is then char-grilled, the sokey nuances bringing out the seasoning as well as the natural flavor. This sits atop a sweet pineapple fried rice, another East Asian dish with a twist. Finally, the meal is finished off with a leafy slice of sesame bok chop. For a deeper look at this dish and my other culinary creations, you can visit my instagram page @chef_nigel1 or follow my hashtag #chasethetaste 

Bon Appetit,

Chef Nigel

March 28, 2016

Dish of the Day: Panko-Encrusted Lamb Rack

FullSizeRender     For today’s dish, I’ve chosen a panko-encrusted rack of lamb, perfect for an exquisite Easter dinner. Lamb is a sweet, robust-tasting meat, with velvety texture. Instead of choosing just one small cut, I decided on a full rack for its tenderness and fine-taste. The saltiness of the breadcrumbs complement this flavor perfectly. This is joined by an Israeli couscous salad, light and fresh opposed to the heavy lamb. Finishing the trio is hearty vegetable ratatouille made from a blend of squash, zucchini, eggplant, and red onion.  Paired with a fruity red wine like Pinot Noir, this meal will make the perfect edition to your holiday dinner table. For a deeper look at this dish and my other culinary creations, you can visit my instagram page @chef_nigel1 or follow my hashtag #chasethetaste

Bon Appetit,

Chef Nigel

March 23, 2016

 

Dish of the Day: Maryland Lump Crab Cake

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 Welcome back! For today’s dish, I’ve chosen a Maryland lump crab cake. Encrusted in Japanese Panko bread crumbs, this dish contains sweet, hearty  jumbo lump crab meat straight from the seafood capital of the nation- Maryland. As a side, I made a savory ginger, celery root slaw. Celery root is very similar to its namesake, but with a slightly milder, nuttier taste. I dressed it with a saporous mango habanero remoulade, the sweet and spicy complementing each other, as well as the variety of flavors this platter boasts. For a deeper look at this dish and my other culinary creations, you can visit my instagram page @chef_nigel1 or follow my hashtag #chasethetaste

Bon appetit,

Chef Nigel

March 19, 2016

Dish of the Day: Cheese Platter

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       Welcome back! For today’s dish, I’ve chosen a cheese board. Cheese platters are the perfect spread for all occasions, from casual get-together a to formal events. My plate uses a myriad of cheese, each with a unique taste.

     Starting from the top left, we have smoked Gouda, a variant of the popular cheese that is smoked in a brick oven until it receives a mouth-watering hickory flavor. It pairs perfectly with beer, or fruits, nuts or chocolate for a savory snack.

     Next, we have Boursin. It is a soft white, creamy cheese, seasoned with a decadent blend of garlic, onion and parsley. Spread on crackers, and paired with a crisp white wine like Sauvignon Blanc, it’s taste is incomparable.

     In the top right of the platter we have a classic-Parmesan Reggiano. With its fruity, nutty flavor and gritty texture, this Italian topping compliments pasta, soup and bruschetta. It also goes well with tannic reds, like Chianti.

    In the middle of the platter is Brie, monikered “The Queen of French Cheeses.” Known for its pungent aroma, buttery texture, and nutty taste, this fromage goes great in sweet chutneys, preserves, and pastries. As a soft cheese, it is well suited by a white wine, like Chardonnay.

     Similarly, on the bottom right we have goat cheese, another popular creamy cheese. Its taste can range from strong and pungent to delicate and mild, making it great for dips and as a savory topping. For the perfect pair, try it with a young red wine, like Zinfandel or Malbec.  

     The last cheese we have is a crowd-favorite, sharp cheddar. With a glass of a sweet Red, like Sherry, or alongside some fruit and nuts, it’s always a delectable and dependable choice.

For a deeper look at this dish and my other culinary creations, you can visit my instagram page @chef_nigel1 or follow my hashtag #chasethetaste

Bon Appetit,

Chef Nigel

March 16, 2016