I am a husband, a father, a CEO, an author, a pilot, a tournament angler, a Porschephile and a cook. I jump into everything I undertake with passion and zeal.
I am presently 'going pro' in that I have been accepted to attend Le Cordon Bleu in Pittsburgh and am trying to carve out a year off of work to do so before opening my own Bistro.
I am married for 16 years with an awesome daughter who will be ten right before Christmas. We share our home with a miniature dachshund and a pair of chatty lovebirds.
Our family loves to travel and we love to entertain. We have a massive deck behind our NJ home with a Tiki Bar and complete outdoor kitchen and raw bar.
My profile name, Tuna Tuesday, is derived from a party that we throw on Tuesdays after I return from offshore fishing. We fish and clean our catch on the weekend and prep and invite on Mondays - then it's game on!
We serve dozens of varieties of SW-Caribe-Asian fusion seafood and appetizers.
My favorite things to cook
Favorites and best being two separate categories, I'd say that I love to work with fresh seafood above all. Tuna, swordfish, mahi mahi, fluke (summer flounder) as well as blue claw crabs, clams and mussels are all readily available in our SE New Jersey markets. We have an awesome variety of vegetables to serve with it and there is no end to hot, cold, salad, entrée and appetizer preparations you can make with fresh fish and greens.
I also love to bake. I cannot walk by gourmet chocolate without thinking about melting it down and turning it into some kind of edible sin...
My favorite family cooking traditions
My family is half Puerto Rican and half Italian, with the Italian side being further halved between Naples and Sicily.
Growing up, my mother, a wonderful cook catered to my father's Caribbean tastes preparing many poultry, pork, and rice and bean dishes. Her parents being of mixed Italian descent taught her the tomato sauce and pasta influences of Naples and the olive oil and seafood driven flavors of Sicily. Thus my love of the "comfort foods" of the Caribbean, Mediterranean and Italia.
I have traveled the world through business and with my beautiful wife and we both have developed palates for the spicy, smoky Mexican and Southwestern traditional foods and are both sushi fanatics both for the flavors and textures and of course the breathtaking presentation.
My cooking triumphs
My blessing is my curse. I can do it all. I have had a very hard time determining an area of specific focus because I always get rave reviews and accolades and, accordingly, our parties and dinners are always wild successes.
I have created a whole series of my own recipes and preparations for seared yellowfin, bluefin and longfin (albacore) tuna as well as pokes, ceviches and crudos. I have a catalog of sauces and seasonings to accompany the dishes and the presentation is TV quality.
I am working with a producer now to create a "catch 'em, clean'em & cook 'em" TV pilot that combines offshore fishing with gourmet seafood stylings. Maybe you'll see me on TV?
My cooking tragedies
I have been known to overdo it a bit with chipotle chili pepper and garlic. I can't really classify any of the meals we've prepared as tragedies, but occasionally, something I was certain would be a wild hit ends up being a snack for me for a week to follow a party because it was just too hot for the average palate. I have to learn not to spice things up too much and remember that not everyone likes "the burn" as much as I do!