Vietnamese-inspired Surf 'N' Turf, lemongrass-infused head-on jumbo shrimp and pork chops with mango salad and Asian greens on the side...

Impromptu dinners are fun, especially when you can enjoy them outdoors. In a sort of “Iron Chef” fashion I go to my fridge and take a look at what I can throw together for dinner in the spur of the moment, and in a half hour with what is readily available. And since I never know who is going to show up at my door (family or friends, or both, and all with different food preferences), I always have a loaded fridge. For Asian-inspired meals, my arsenal includes ginger, scallion, and garlic, along with fish sauce, soy sauce, rice vinegar, sesame oil, shiro-miso (”white” soybean paste), coconut milk, five-spice, and sriracha, a chili and garlic sauce. Lemongrass, cilantro, and mint, and when available Thai basil, I also have on hand. (more…)

If you’ve been following me, you know that food excites me to no end, and that I most enjoy sharing meals with friends and family, especially on the weekends when everyone is ready to sit back and relax.

I’m excited that Memorial Day Weekend is finally here. For me, it marks the end of a harsh Winter and wet Spring, and the beginning of the bright hot Summer ahead. It also means firing up the grill just about everyday from now until Fall.

I think it’s fair to say that BBQ is all the rage these days. It’s been in the news for the last several years in a big way, and touted as a culinary tradition that can be as complex and refined as French or Chinese cooking, for example. I’ve tasted, seen, and engaged in lively and passionate conversations, and agree that barbecue is no small subject with regional variations to satisfy just about any palate. In the Winter of 2009, TLC launched a new show, “BBQ Pitmasters,” which followed such industry greats as Chris Lilly, Harry Soo, and Myron Mixon in their quest for first place on the competition circuit, and heightened its popularity. (more…)