Sauce for blackened salmon in the making. Palm sugar, fish sauce, plenty of limes and thai chilis. Like buffalo wings, when it's in the zone, it's too hot to eat but too good to stop.
Extensive cooking and travel in Europe, the Mid East, and the Far East changed my palate and concepts of pairings and presentation. Good cooking friends and a background in Biology and Chemistry give me a pretty good idea of how to hit a target preparation. I love cooking on the fly, whether to make a complex set piece or a minor culinary miracle out of what's on hand.
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