Recipe: Garlic Aïoli

~ This is Day 178 ~

Ever had sriracha aïoli and wanted to make it at home? Learn how to make the base to all mayo/aïoli from my YouTube video! Also, mayonnaise is the base to many other sauces, such as tartar sauce, remoulade, rouille, salsa golf, etc…

To make garlic aïoli:

  • 2 egg yolks
  • ½ lemon, juiced
  • 1-2 cups neutral oil (grapeseed, canola)
  • 2 garlic cloves, microplaned
  • Salt, as needed

If you liked any of my stuff from the video, here are some links for them:

If you ever need ideas for different flavors of mayo/aïoli, go find Pommes Frites in NYC. I’m glad they didn’t close down and were able to move locations after the East Village fire.

Recipe: Sip of Sunshine

~ This is Day 171 ~

This was my first cocktail addition to my Rontini Cocktail menu at the beginning of this pandemic!

If you liked any of my stuff from the video, here are some links for them:

Cocktail Breakdown

  • Crushed ice, as needed
  • 2 oz. lemon juice
  • 2 oz. pear juice // peach nectar
  • 2 oz. pineapple liqueur
  • 3 oz. Empress gin
  • Garnish options: pineapple chunks skewer // pineapple leaves

Recipe: Love-in-a-Mist

~ This is Day 157 ~

I was bored last Saturday night so I was playing around with new flavors at my bar and surprisingly, I developed a new cocktail! I love it so much!! It’s my new favorite thing to make and drink at home!

This is my second Rontini cocktail to feature lavender. For the past year or so, I’ve been really into herbaceous flavors, again, in cocktails. Six years ago, I was testing out Herbs de Provence in drinks but I think that Herbs de Provence is too overpowering because of its composite of many different herbs. So I have settled on lavender by its lonesome.

If you liked any of my stuff from the video, here are some links for them:

To make Lavender Honey Water

  • 1 cup water
  • 1 cup honey
  • ¼ cup lavender

Bring all ingredients in a pot with lid to a boil, turn off heat, and let it cool to room temperature before putting it into the fridge. Strain before using.

Cocktail Breakdown

  • Blueberries (10-15), muddled
  • ½ lemon, juiced
  • 1 oz. lavender honey syrup (from above)
  • 2 oz. Empress gin
  • Seltzer
  • Garnish: blueberry skewer // lavender sprig

Clam Sandwich with Green Goddess

The best clam sandwich that I had was when I went to Cape Cod in the summer of 2016. Fresh clams were shucked, the bellies were separated from the strips, and the bellies were deep-fried. I don’t remember the sauce in the hot-dog bun but all I can remember is that it was the freshest, most succulent, juicy seafood sandwich that I have ever placed in my mouth.

This clam sandwich that I made is nowhere close to the clam belly sandwich that I had in Cape Cod – but it was pretty damn delicious.

This Clam Sandwich was made with Mini Baguettes and I made a Green Goddess sauce and mixed it with lots of fresh Tarragon, Crème Fraîche, Lemon Juice, and Espelette Pepper.

Ocean Trout Tartare

This was the first course to my Friendmas dinner of 2017.

I haven’t done any tartares with ocean trout before, always with tuna/salmon/yellowtail. Ocean Trout compares favorably to salmon and with a taste that is both milder and richer at the same time. So why ocean trout this time? Because I just wanted to.

Here is Ocean Trout Tartare with Meyer Lemon Zest, diced Jalapeño, and cut Chives, sitting on a bed of sliced Persian Cucumbers, topped with Rice Krispies and micro greens, served with homemade Japanese Sweet Potato Chips.

Merry Christmas & Happy Holidays!

Plans for Friendmas 2017

This is actually my first Friendmas dinner party! I haven’t had a Christmas Eve off in six years!!! It’s been a weird year and it’s weird to have both eves on a Sunday.

But since I usually go all out during my Friendsgiving dinner parties, I am going light with this dinner. I came up with this menu in one evening.

Ocean Trout Tartare
Meyer Lemon, Jalapeño, Rice Krispies
(1st course)

Duck with 5 Spice
Celeriac Purée, Pommes Fondant, Shanghai Bok Choy
(2nd course)

Cheesecake with Citrus
Mascarpone Mousse,
Streusel, Citrus Sorbet
(3rd course)


Plans for Friendsgiving 2017

I’m a month late this year… I usually have my Friendsgiving menu ready in August – I like to plan early!

Goat’s Milk Ice Cream, Pumpernickel Soil, Lemon Foam, Microgreens
(1st course)

Dill-Brined Halibut with Farro, Sun-Dried Tomato, Pine Nuts, Micro Chervil
(2nd course)

Butternut Squash Velouté, Black Trumpets, Chanterelles, Toasted Pepitas & Chives
(3rd course)

Duck Carnitas, Pickled Onions, Watermelon Radish, Serrano, Cilantro, Lime, Tortillas
(4th course)

Warm Pear Tart, Candied Pecans, Maple Ice Cream
(5th course)



Recipe: Saffron Aïoli

Traditionally, aïoli is an emulsion of oil and garlic. When I use the term “aïoli”, it is an emulsified sauce containing oils, egg yolks, water, and flavorings, such as saffron or paprika.

Creates 1 pint.

  • Pinch of saffron
  • ½ lemon, juiced
  • 2 egg yolks
  • 1 pint neutral oil, such as grapeseed
  • Salt
  • Iced water, as needed

In a small bowl or container, infuse the saffron threads with the lemon juice. In a food processor/Robot Coupe, add the yolks and the lemon-saffron mixture, pulse until combined. Add the oil very slowly, in a steady stream, drop by drop until an emulsified base has formed. *Add a tiny splash of iced water (1 tsp). Once the yolks and oil have formed a stable base, you can pour the rest of the oil in. Season with salt and taste/adjust.

*Adding iced water to aïoli prevents it from breaking and also it thins out the aïoli, if you don’t want your aïoli to be too thick.

Sample dishes: