Tacos with blackened salmon, a cucumber, corn salsa, some avocado, and an amazing jalapeno yogurt ranch.
Turkey in a spiced yogurt marinade skewered with mushrooms and grilled. Serve over rice with cucumbers, mint, and a jalapeno yogurt sauce.
A lobster noodle dish with cucumber and chile peppers inspired by a new character Therm ScissorPunch from the upcoming Han Solo movie.
A pile of tater tots smothered in a mapo tofu style gravy with pork, tofu, and plenty of Sichuan peppercorns. Top with scallions and grab a fork!
Mashed avocado, a soft boiled egg, scallion, and chiles on top of a crispy large tater tot. Like avocado toast, but totst.
A burger stuffed with Korean corn cheese and topped with a bbq sauce of ketchup, gochujang, sesame oil, and honey.
A simple noodle dish I make often with my friend stood out with a few new additions like fresh mint, lots of chiles, and extra ginger.
Thick rice noodles are tossed with kale, cauliflower, radish, banana peppers, sesame oil, ginger, and soy sauce. Works great as a side for your next bbq.
Basil and chile peppers make a perfect red and green in these festive ricotta brownies.
The classic Thai and Laotian soup is remade with tender shredded lamb and pureed squash.
After a trip to Nashville, I was craving hot chicken, but wanted to try it in taco form.
Fresh spring asparagus and crisp bok choy are simmered in a light and spicy coconut basil broth loosely based on a Thai green curry.