Chef Samuel

Once upon a time, oranges were a delicacy, expensive and hard to get. Oranges are now available throughout the year in most parts of the world. It is now peak season for this popular citrus fruit. It is possible to make several different types of dishes using oranges beyond eating or juicing them. One of my favorite involves roast chicken. Remove the outer most layer of peel (or zest) from the orange, combine with minced garlic, chopped fresh rosemary and thyme, salt, pepper..., and olive oil. Rub the mixture under the skin of a whole chicken as evenly as possible. Then segment the rest of the orange, stuff it into the empty cavity of the bird along with whole garlic cloves and sprigs of rosemary and thyme. Roast the chicken at 400 degrees Fairinheight for about and hour or until done. The result will be a moist, aromatic chicken dinner. There are many other savory uses of oranges such as the French classic Duck a l'orange and the dish that made Panda Express famous Orange Chicken. Of course there are many sweet applications of oranges as well, perhaps most traditionally, oranges have been preserved as marmalade. If you find yourself with a large number of oranges this year and wonder how to use them, think outside the juice glass. See more

With cold and flu season in full swing, it is important to take precautions to avoid falling ill. Drink lots of fluid, get plenty of rest and keep your hands clean are the basics. There are a number of foods that may increase your body’s natural ability to prevent sickness. In addition to fresh fruits such as apples and oranges, spices like ginger and turmeric have been shown to boost immune systems, decrease inflammation, and act as antioxidants. They can be easily added to herbal teas for flavor and health.

I’m back from an amazing trip to Japan and the South Pacific. So Much great food was eaten during the trip. Looking back on the whole adventure, I am left with how much I do not know about Japanese cuisine, the good news is that I will go back and learn and eat more. The single best thing I ate was in Kyoto. A burnt miso ramen...

Just spent a week in one of my favorite places, Maui, Hawaii. I love the islands for numerous reasons but, the fresh fish available is most definitely a big one. I ate fish at almost every meal. My favorite Hawaiian fish is Ono, also known as Wahoo. Ono, in the Hawaiian language means delicious and it is. Firm and meaty similar to Swordfish in texture, it has a very light and delicate flavor. I had it grilled, served over hand made pasta, with an eggplant tomato chutney and a balsamic vinegar reduction.

The problem, in my view, with most barbecue is the overly sweet, tomato ketchup based sauces. They are almost pure sugar and cover up the natural flavor of the meat. My style of BBQ includes this brisket served with a fresh herb sauce. The meat dry rubbed and slow cooked on a grill, no smoke this time, is naturally fatty and flavorful. The vinegar in the sauce cuts the fat while the fresh herbs compliment the savory meat.