I cook…I photo…I EAT!!!

Ive been busy cooking and snapping pictures as usual!

Here is what I have been up to this past week.


Seafood salad

Speaking of shrimp…here is some that I steamed with lemon, dill, bay leaf, and white wine.


Sweet potato pie in the summer months…yes indeed. Especially with toasted walnuts and white chocolate…


A delicious pork loin that I prepared. I made an herb rub (one of my specialties) that includes different dried herbs, chopped garlic, crushed red pepper flakes, and olive oil. Making that into a paste, you then smear it all over the outside of the loin. I let it marinate in a container in the fridge over night. The next day, I gave it a good dusting of kosher salt and cracked black pepper before roasting it with fresh tomatoes, garlic, and white onion. Popped it in a 350 degree oven for about an 1hour and a half until it is nice, tender, and juicy.




Here is the finished product laid over a bed of pasta, topped with a roasted tomato, garlic, and onion sauce with roasted cabernet brussel sprouts.



London Broil with cipolline onions, portabellas, garlic, and roasted red pepper. Yes this is rare. The best way to eat London Broil. Yummy!



Now I am about to get back into my kitchen and make more yumminess. Burgers topped with deep fried onions and mixed greens on a toasted roll. I will probably make some kind of spicy mayo to go with it.

Of course there will be a photo or two :-).


-Chef Dom


A few pizza pies and Pad Thai.

Here is a few scrumptious eats that I have prepared in the past few days…


A CLUB pizza. Ham, turkey, lots of bacon, tomato, and cheeses…



Caprese Pizza. You know…alternating tomato, fresh mozz, and basil.



And last, but not least…Pad Thai noodles with thin strips of marinated beef and sambal.



Until next plate, 

Chef Dom

Friday lunch.

Sometimes I like to enjoy other people’s cooking.

Today, one of my coworkers who is a sushi chef called me over to her station. She hands me two, glass Tupperware containers and says, “for you.”.


The first container was filled with homemade kimchi or as we Americans know it…fermented cabbage. Usually it is cabbage, red chili paste, garlic, daikon, and other secret items that are put in a bowl to rot. Traditionally, all of the ingredients are jammed in a clay pot and buried under ground to ferment. Never seen this done, but many people on this side of the globe make it inside of their home.I am deeply in love with this condiment. Eating it with bulgogi lettuce wraps or just in a bowl is simply delicious. I usually buy a jar of kimchi from the organic section at grocery stores, so when I actually get my hands on true authentic kimchi, I get super excited.

The second container was filled with a Japanese noodle dish. It was glass noodles, beef, shitake mushrooms, peppers, onions, garlic, and a sesame oil sauce. OMG. It was great! My chopsticks and I had a party!

Now I have to find out how I am going to eat all of the kimchi in my fridge. It lasts for a decent amount of time, so I will have fun eating and adding it into my cooking.

-Chef Dom

“Chef Dom needs to blog more.”

Yes yes I know…

I do apologize to all of my followers that have been waiting for a post from me. I have been working very diligently on projects of my own, on top of working 50 hours a week at my normal job. Never the less, I am sitting here with a glass of tea typing away…with food on the brain of course!!

Since it is summer, I want to ask everyone what is your favorite summer time produce that you like to use in cooking? With so much fresh and local produce around this time of year, it is hard for me to chose just one, so here are my top three.

1. Tomatoes
Tomatoes are awesome in flavor this time of year and can be used in any type of food prep. Salsas with a nice, fresh, diced tomato is a perfect accompaniment to any grilled protein. Also they are good for a nice caprese salad with fresh mozzarella cheese, balsamic, and basil. You can also grab a few and roast them with some olive oil, garlic, and herb then purée into a nice sauce that you can freeze and use over pasta.

2. Summer squash
I really love the texture and flavor of summer squash. Sautéed and paired with onions and tomatoes is the perfect side dish. You can also slice and toss in your favorite salad greens for color and crunch.

3. Fresh Haricot Verts (French cut green beans)
I don’t mind using frozen green beans, but during the summer it is nothing like using fresh, hand picked haricot verts. When cooked perfectly they have a certain crunch factor that is perfect for a salad or side dish.
The best way to cook these is to steam or boil for no longer than 4 minutes. All you are trying to do is lock in that vibrant green color and to not lose any of it’s beneficial nutrients. After 4 minutes remove from the water and add to an ice bath ( equal parts ice and cold water) and allow them to hang out for a couple minutes. After that dry off the beans (especially well if you are going to sauté…water and oil/butter do not get along) and use as you wish. Sauté them with garlic and olive oil, or use in a cold salad with almonds, crusted red pepper, and a nice vinaigrette.

What are your favorite ingredients that you love to use in your summer time cooking?

Leave comments and ideas of what you like to use!

Remember email me for cooking tips, recipes, or anything culinary related. I am going to start doing some menu consulting for anyone that needs help planning menus for events, diets, at home cooking, or if you are in the process of opening up a restaurant. I have the knowledge and I’m willing to share it!

As always…happy cooking!

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