Wasabi Tuna ingredients I have loved wasabi peas for awhile now, but the other day something hit me. I wanted to use them in a super cool way that takes them far beyond being a simple snack. Wasabi Peas in the grinder I used a coffee grinder and zapped a handful of the crispy peas until they looked like a rough bread crumb. Ground Wasabi Peas Then I coated some beautiful fresh tuna with it. Tuna Steak I grabbed some oyster and shiitake mushrooms and a few green onions too, threw them into a screamin' hot saute pan and caramelized for about 5 minutes or so, then added some chopped garlic, sesame oil, and a splash of soy sauce. Coating Tuna Steak with Wasabi Peas I did the same thing for the tuna.

I have been preparing for the Wine and Dine Destin Charity event www.dcwaf.org coming up this week. I am so stoked about it! The Charity is so awesome. People from all over come to Destin, FL to eat great food and drink amazing wine, then give a bunch of their money away to a worthy cause. The DCWAF has raised nearly $3 million in 4 years.... AMAZING! The foundation supports children in need. If you want to learn more or donate to the foundation go to the website and check it out. My menu is a 5 course dinner that is gonna "Mess with the Palate" hahaha... Maple and Rum I wanted to make a menu that would isolate and articulate individual flavor profiles and really focus the palate to natural sweetness, bitterness, and savory flavors. Red Monkey Ground Cinnamon I am working with Regina Martinelli from Martinelli Winery in Sonoma. She is pairing some awesome wines to my menu.

Yesterday, I made that wicked avocado dessert. It was really tasty by the way. The texture was so smooth and creamy and the lime juice totally brightened up all the flavors. Cast Iron Grill Pan I had some extra avocado in my kitchen and hadn't quite satisfied my craving. I grabbed my cast iron grill pan and got it smokin', sliced some avocado and grilled them on both sides. Grilling Avocados I had some pine nuts too, I wasn't sure what I wanted to do at first but then it hit me. I toasted the pine nuts in a bit of bacon fat. Bacon Toasted Pine Nuts I wanted to bring out the nutty savory tones of the avocado, plus bacon makes everything better.... thats just the southerner in me I suppose. I also reduced equal parts pomegranate juice and balsamic vinegar to make a glaze.

Nate I had lunch with a buddy the other day and we started talking about avocados. We chatted about flavor and consistency, how much we both loved them, how they are really good for you... just a couple of food dorks I suppose, but its totally true. Avocados are so versatile and can reach so far beyond guacamole. Sliced avocado I made this wicked dessert today to play with the smooth creaminess of the avocado. The natural sweetness and texture is absolutely awesome! I took a soft avocado, cut it in half and scrapped the meat into a large bowl, used a whisk to whip it until it was smooth, then added some heavy cream, powdered sugar, and a squeeze of lime juice. Whip it! Whip it good!... and it was that simple. Avocado Cream (glass bowl) Serve the fluffy avocado cream in the emptied shell and garnish with a fresh sprig of cilantro and a slice of lime. You could serve it in a bowl too, I just like the look of the avocado shell.

Nate- Food, Drinks, and Rock n' Roll I woke up this morning to the amazing aroma of orange blossoms and hazelnut coffee. The Florida sun was beaming and the breeze was surprisingly cool. I had a pineapple in the fridge and some eggs, so I got to work on a delicious breakfast treat for myself. Porsche Knife with Onions and Red Bell Peppers I small diced the pineapple with some red onions, bell peppers (red and green) and a few sprigs of fresh cilantro. I added a touch of salt and pepper and a bit of olive oil, covered it up and popped it in the fridge for a bit to let all of the flavors macerate together. Cilantro Then came the eggs... (when I was a kid, I only liked eggs if they were scrambled. I couldn't stand them any other way. Its funny how things change as you grow, because now I cant think of any food being as sexy as a perfectly cooked sunny side egg...