 Golden, crisp on the outside, tender and flaky on the inside. And when that fish is porgy, a beloved staple in many coastal and Caribbean kitchens, you know you’re in for the kind of meal that feels like home. Pair it with a heaping spoon of rice and pigeon peas, and suddenly you’ve got a dish that carries history, culture, and flavor in every bite. Porgy—sometimes called bream—is an excellent fish for frying. It’s inexpensive, widely available, and boasts a mild, sweet flavor that stands up well to seasoning. Its firm texture flakes beautifully after cooking.  When seasoned well, fried porgy is the kind of dish that makes everyone at the table go silent for a moment—just taking in that first crunchy, flavorful bite. In many households, fish isn’t just seasoned—it’s baptized. A typical seasoning blend might include: • Salt • Garlic powder • Onion powder • Black pepper • Paprika • Thyme • Lemon or lime juice for brightness Let the fish marinate for at least 30 minutes. Overnight is even better if time allows.    Heat oil until it’s shimmering, then lay the fish in gently. A whole porgy will usually take 5–7 minutes per side depending on size. The key signs it’s ready: • Deep golden color • Skin crackles slightly at the edges • Meat flakes easily with a fork  Rice and pigeon peas is a cornerstone in Caribbean cuisine—especially in Jamaican, Trinidadian, and Puerto Rican kitchens. It’s soul food disguised as a simple staple. What makes it special? • Pigeon peas (gandules) add earthiness and a satisfying bite. • Coconut milk brings creamy richness and subtle sweetness. • Aromatics like thyme, garlic, onion, and Scotch bonnet bring depth and warmth. The result is a savory, fragrant pot of rice that pairs beautifully with fried fish, soaking up every drop of marinade and sauce. Start by sautéing aromatics, then stir in the pigeon peas. Add rice, coconut milk, water, and herbs. Let it simmer until fluffy and fragrant. A little tip: Add a whole Scotch bonnet pepper on top—but don’t break it unless you want serious heat. 
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 Homemade Seafood Pelau isn’t just a dish—it’s a celebration of island life, family, and flavor. It’s proof that comfort food doesn’t have to be heavy, and that a pot of rice and peas can hold the soul of the sea. Whether you grew up on the islands or are just discovering Caribbean cuisine, this one-pot wonder will fill your kitchen with warmth, spice, and a little bit of ocean breeze. Few dishes capture the essence of Caribbean comfort food quite like Pelau—a one-pot meal that brings together rice, pigeon peas, and meat in a symphony of smoky, caramelized, coconut-infused goodness. Traditionally, Pelau is made with chicken or beef, but across the Caribbean’s coastal communities, a new favorite has emerged: Seafood Pelau. This ocean-inspired twist on the classic dish celebrates the islands’ deep connection to the sea while keeping the heart and soul of Pelau intact. Let’s dive into what makes this version so special—and how you can bring the flavors of the Caribbean coast to your kitchen. Key Ingredients To create a rich, satisfying Seafood Pelau, here’s what you’ll typically need: • Seafood: A mix of shrimp, lobster and Saltfish. You can also use squid, mussels, and fish (like snapper or kingfish) • Rice: Long-grain or parboiled rice, which holds up well in the caramelized base • Pigeon peas (or lentils): For texture and earthy balance • Aromatics: blended onion, garlic, pimento peppers, thyme, and green seasoning • Coconut milk: Adds creaminess and that signature island flavor • Brown sugar: Caramelized at the start to create the signature “browning” • Scotch bonnet pepper (optional): For a touch of Caribbean heat    “Taco Tuesday: The Final Frontier. This is the recipe of my wife, Asenath. Her ongoing mission: to explore fresh ingredients, to seek out irresistible new flavors, to boldly go where no cook has gone before.”😅 Savory sweet potatoes — perfectly cooked, seasoned, and broiled to golden perfection. Tender salmon — cubed, seasoned, and pan-seared for a crispy, flavorful finish. Topped with warm black beans, fresh chopped onions and tomatoes, creamy avocado slices, and a generous drizzle of zesty chipotle ranch dressing. Here’s a few snaps from the kitchen!     If you’re looking for a great spot to relax, sip wine, and enjoy delicious empanadas from food trucks, Laurita Winery in New Egypt, New Jersey is the place to be. This past Sunday, my wife and I returned for another empanada-filled outing. Despite the sweltering heat—temperatures hovered around 90 degrees—we weren’t about to let that stop us. After checking in at the entrance, we headed inside to cool off and browse the wine shop. Once we’d had a little respite, we made our way back outside to the food truck area—the real reason for our visit. There were two trucks serving empanadas: Empanada Beast and Latin Bites.  Our first stop was Empanada Beast, which offers Colombian-style empanadas. I tried both the beef and chicken options. While they were flavorful, they were mostly filled with potatoes and light on the meat—not quite what I expect from a traditional empanada, but still enjoyable.   Next up was Latin Bites, serving a mix of Cuban and Puerto Rican flavors. Their beef empanadas were fantastic—packed with beef, peas, potatoes, and peppers. Definitely the highlight of the day!    This summer, every food I share with you will be hot off the grill, and every drink will have at least three shots of rum, 😅. Grilled jerk shrimp kabobs? They’re my go-to for the summer season - simple, smoky, and delicious. Check out the photos below—they’ll show you just how easy it is to prepare.      Industrial rock band NINE INCH NAILS composed the score for TRON: Ares. They released the soundtrack album’s first single called “As Alive As You Need Me To Be”. Check out the lyrics… NINE INCH NAILS "As Alive As You Need Me To Be" from TRON: Ares Soundtrack The way it makes me feel, infection It's almost like a tongue on the back of my neck I never had a choice, connection I never had a chance to catch my breath It's eating up the space between us It's eating up all the remaining doubt It's filling up the hole inside you It's trying to find a way to let itself out Yeah, yeah, yeah-yeah-yeah, yeah, yeah Yeah, yeah, yeah, yeah, yeah Yeah, yeah, yeah Yeah, yeah, yeah-yeah-yeah, yeah, yeah Yeah, yeah, yeah, yeah, yeah Give me something to believe in All these hands have got a hold of me Give me something to believe in As alive as you need me to be Always going to go this way, there's no turning back Never any other way, there's no turning back Everything for a reason, everything for a reason Everything for a reason, everything for a reason Yeah, yeah, yeah-yeah-yeah, yeah, yeah Yeah, yeah, yeah, yeah, yeah Yeah, yeah, yeah Yeah, yeah, yeah-yeah-yeah, yeah, yeah Yeah, yeah, yeah, yeah, yeah Give me something to believe in All these hands have got a hold of me Give me something to believe in As alive as you need me to be Feel I can finally feel I can finally feel I can finally feel This infection Feel I can finally feel I can finally feel I can finally feel This infection Feel I can finally feel Feel I can finally feel Feel I can finally feel Feel I can finally feel Tron: Ares will release exclusively in theaters on October 10, 2025. I will be first on line.  Oh yeah — I’m hyped! I’m going to see this movie solo (lol), and I don’t even care — that’s how excited I am. It finally feels like someone in the movie industry is actually listening to the fans. I genuinely have a blast losing every single Mortal Kombat match — on easy mode, no less — and now it looks like we’re finally getting a movie that truly represents the Mortal Kombat gamer universe. The trailer is packed with those gruesome, bloody fatalities we all love. Mortal Kombat 2 drops on October 24, 2025, and I’ll be first in line.    She asked me if I wanted to go with her. I paused for a moment then quickly said, “Yes”. That Friday afternoon we arrived at the Grounds of Sculptures, a 42-acre park of contemporary sculptures in Hamilton Township, New Jersey. I was a little nervous. We were on a date, and it felt good. Her hand in mine, we walked and explored the gardens of thought-provoking sculptures. All around us laughter fills the air as children playfully chasing each other around the sculptures. A peacock calls out. Everyone looks ups to see it perched gracefully on the roof top. Her smile was like a crescent moon...    What are your favorite foods? I could eat this entire plate of codfish fritters, lol. Here are a few of my delicious favorites. What’s yours?
My list:
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