This gallery contains 28 photos.
I’ve been in Arizona during my little break, cooking once in a while. We had a couple little dinner parties, and last night I made dinner for the parents and Aunt Caroline and cousin Brent. I’m ready to get back … Continue reading
This is a popular dish at Casa Isleña because it’s light and fresh, salty and sweet and spicy. The fish must be fresh: I’ve used dorado, yellowfin tuna, king mackerel, wahoo, swordfish. I’ve served it with basmati rice, turkish pilaf, … Continue reading
This gallery contains 13 photos.
If it’s not one thing it’s another. Our exhaust hood died. I got sick. Orders get messed up. Farmers are rained in. Fisherman don’t return phone calls. But we still manage to get shit done. Here are a few things … Continue reading
Here’s our recipe for nuoc mam, the essential Vietnamese fish sauce that I use a lot. I can’t get enough of it. It’s nice to make a batch of this and have it in your fridge for later use… in … Continue reading
Welcome After many years of debate, travel, lost and found-ness, thousands of dollars spent in restaurants across the world, stints at scores of restaurants from busboy to server, prep to line cook, and finally co-owner and chef of a small … Continue reading
Posted in Nuoc Mam, Recipes
Tagged arizona, crab, flagstaff, mango, navajo, nuoc mam, papaya, recipe, southwest, vietnamese