Cooking in Pasadena

Cornish Game Hen with Yukon Gold Puree and Zucchini 'Frites'
Tomato and Caramelized Onion Pizza
Veal with Proscuitto
Speck, Heirloom tomatoes, and Red Onion Dressing
Summer Vegetables






I've had a barrage of guests lately, partially to visit and partially for me to bribe them to help me move next weekend. Either way, it has given me a chance to cook and enjoy my balcony (which I won't have at my new digs)!

Heirloom Tomato and Watermelon Salad

Had this salad at Hungry Cat and loved it, so I tried to create a similar version. I’ve made it for great occasions like a picnic at the Hollywood Bowl and a BBQ. Normally, I prefer not to mix fruit with anything but who cares it’s simple, pure, and a tribute to the summer and local Farmer’s Market!




Watermelon ½ a big one or 1 small whole one


Heirloom Tomatoes 4 medium sized
(your choice, color is always a plus)


Mint, chiffonade cut 3 T


Red onion, thinly sliced ½ cup


Feta Cheese (French preferred) ½ cup or more if you please


Olive Oil ¼ cup


Red Wine Vinegar 1 T


Lemon juice 2 T


Salt and Pepper


1. Cut all tomato and watermelon into same size pieces, ½” x ½” in put in one bowl.




2. Add mint, red onion, feta cheese, olive oil, vinegar and lemon juice, mix gently until evenly incorporated.




3. Refrigerate for at least 20 minutes.




4. Serve chilled.

How Tu: Sear Steak

My new series on How To or Tu’s. Yes, a play on my last name, dork I am! Anyways, I’m going to try to post once a month and see how much response I get. It’s basically going to be highlighting favorite techniques and recipes. I’d love to hear comments and questions.




I’ve cooked Steak a million different ways but I found this to be the best ‘home’ cooked piece of meat ever. Everyone has to own a skillet or at least an oven friendly pan. Searing the meat is the most important step. So, why does a skillet work the best? Because of the infrastructure of the thing, insulation is the key! They are heavy and heat up fast…what every piece of meat needs. I used a Porterhouse in this case, the best of both worlds, lean but yet fat, a combination Filet Mignon and Sirloin.




Follow these steps and be careful with controlling the heat of your burners or electric stove:




1. Pick your out your pan as you please, in this case I used a Le Crueset skillet.




2. Salt and pepper your piece of meat, let sit out for at least 20 minutes. Salt activates meat, tends to bring out moisture and flavor.




3. Place pan on stove at high heat with oil (amount depends on you), just make sure it’s enough to coat the piece of steak




4. Put steak in and let sear for about 2-3 minutes on each side. You’re looking for a nice caramel color.




5. Once you’ve seared the meat, place pan with steak in a 375 preheated oven. Depending on thickness of steak, cook for about 13-15 minutes to reach a rare steak. A few extra minutes for medium and about 8-10 extra minutes for well done.




6. Once cooked to your likely, remove the piece of meat and let ‘rest’ for 5-10 minutes on a plate or cutting board. This allows for all the juices to regroup and for the steak retains its moisture.

Cape Cod

There are a few things you regret once you move to the West Coast. One of them is to marvel at the beautiful areas of the East Coast. Cape Cod was definitely on my list. So, when the chance arose to visit the ‘peninsula’ at a friend’s summer home, I jumped on the opportunity.





Taking the train from New York City to Boston was breath taking. I miss all the green, trees, woods, and serenity. The route also took us through the beach towns which were great. It really did feel like an east coast summer and took me back to my years of living on that side of the world.






Cape Cod was peaceful and full of awesome seafood. It was nice and relaxing but as always way too short. Lighthouses, Provincetown, New England cottages, I really took to the scenery. We tore through the local seafood and cooked lobsters and swordfish. One of the best meals was steamed clams and mussels with chourico sausage. We managed to fit in clam ‘belly’ strips and chowder as well. All and all, a seafood affair to remember.




Special thanks to the Toners and of course Sarah and Meg!