Khoresh Ghemeh (Persian Stew)

One of the many persian stews. Start with frying an onion, then add meat, let simmer, then add fancy peas and tomatoe sauce. Add french fries on top for garnish. One of my favorites!

Summer Pastrami Sandwich

Here's a easy twist on a classic favorite. Just take some yummy bread (here I used Milton's multigrain) and toast it. Add some peppered pastrami, lettuce, and (instead of tomatoes) try using nectarine slices. Add a little spicy Dijon mustard and you're set!

Seared Ahi

Most important thing for this dish is to get very very fresh and sashimi-grade Ahi tuna. If its not fresh, it won't taste good or have a good texture. Take a pan and prep the pan by heating it on hot with a little oil and wasabe. Wait until the pot is very very hot and then put the Ahi in. Turn it quickly, only allowing it to change color briefly on each side (maybe 30-45 seconds per side). You can season with some black pepper. After removing the fish, you can prepare a base sauce easily by throwing in some sesame seed oil, salt/pepper, and soy sauce into the same hot pan. It will thicken quickly and then pour it onto the serving plate (don't let it burn!). Serve the Ahi on top and can garnish it with your favorite asian vegetables, such as entamabae beans.

Thresher Shark

I cooked this pretty similar to how I would cook any other fish on the grill. However, this time I made a marinade with lemon juice, olive oil, salt/pepper, balsamic vinegar. Let it soak for 4hrs and then straight to the grill.

Needless to say, the fresher the better!

Porkchops

Pretty simple actually. Just get some nice thick porkchops (keeps the inside juicy) and I like to throw them on the grill pretty much with nothing. Then just throw on some salt/pepper and a some soy sauce and you're good to go. I'd recommend in general to have the grill pretty hot before you throw them on. And then once they're on the grill and seared on both sides, turn the heat down. That way the outside cooks and seals in the juices inside.