Stay Tuned!

Jul 14, 2014 by

After a two-year hiatus and an exciting move to Chicago, The Kamikaze Chef is getting started up again! The first Chicago dinner is scheduled for this month ¬†and I can’t wait to share some ¬†exciting photos, stories, and recipes with...

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Triple B Burger

Jun 14, 2012 by

This is a burger I created last fall, and there is a lot of love that goes into it. I make a strawberry BBQ sauce and homemade Rosemary rolls just for one burger. You can simplify this recipe by purchasing pre-made buns, but I highly recommend, no, I insist on, making the BBQ sauce. Triple B stands for Bison, Bacon, and Blue Cheese. I use ground bison you can find in most stores, sold by the pound, center cut bacon, and a mild blue cheese. Blue cheese is one of those cheese that can overwhelm a dish, so I go easy on it. Plus, the BBQ sauce helps balance the sharp saltiness of the cheese. The recipe below is broken up into the three different components. Since the bread takes the longest, I cheat...

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Fried Golden Zucchini, Spring Onion, Shrimp Risotto...

Jun 13, 2012 by

After watching tonight’s episode of Masterchef, where contestants were eliminated based on the quality of their risotto, I thought I would share my most recent risotto dish. I found some gorgeous golden zucchini at my farmer’s market, as well as some large spring onions, and used them as my star ingredients for this recipe. I also added some fresh rosemary, lemon zest, and shrimp. The end product was so delicious I made it again one day later in a vegetarian version for a friend’s engagement party. The measurements below are approximate, but should be pretty close. Ingredients: 2 Golden Zucchinis (yellow squash will work well also, but they are different), sliced into 1/4” rounds 1/4 cup Italian breadcrumbs 2 Medium Spring Onions, sliced into thin rounds, then roughly chopped 1 Tablespoon fresh rosemary Zest...

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Sirloin and Eggplant Stacker

Oct 24, 2011 by

This dish is something I came up with during the Easter Kamikaze Chef dinner. I’ve refined it and am posting the recipe below. The sirloin is encrusted in a unique blend of pepitas (shelled pumpkin seeds), green peppercorns and parsley and I use French’s Fried Onions to coat the eggplant on the bottom. Ingredients for 2 servings: 1 medium eggplant, cut into 1” thick rounds 1/2 cup French”s Fried Onions, coarsely chopped 2 eggs 2 cloves garlic, minced 4 tablespoons unsalted butter 1/2 cup Shiitake mushrooms 1/2 cup Portabella mushrooms 1 red bell pepper Extra Virgin Olive Oil 1/2 lb top sirloin filet 1/4 cup pepitas (You can find these in most grocery stores, sometimes just called pumpkin seeds, out of their shells. I get mine at Trader Joe”s and I get the roasted,...

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