TATEKITCHEN
Baked Pesto Black Sea Bass
Valentine's Day. Four courses. Two kids helping in the kitchen.
This isn't about reservations or crowded restaurants. This is about showing up for my wife with white asparagus hollandaise, porcini mushroom risotto, pesto-crusted black sea bass, and chocolate panna cotta.
Lumi is my sous-chef. Lui hands Mom flowers. And I'm cooking every single course from scratch—because that's what she deserves.
Biceps Rissoto
Transforming an overlooked beef cut into a creamy, flavorful Bicep Risotto. Discover how slow cooking and constant stirring can turn the humble beef extensor into a melt-in-your-mouth delight. Learn to appreciate budget-friendly cuts and create extraordinary meals with Tatekitchen.
Buffalo Spleen
I know post-competition binge was what I used to do, but now I am not young anymore. I was in Cinderella time after my last fight on 7/26th. One week after a fight is my “happy“ time when I allow myself to eat whatever I want.
Monkfish Risotto
I found monkfish at weekend market in Boston. $2.50 per pound. What a joke! monkfish is tasty in winter beacuse it is in season, but I don't care when I have. This is my "catch of the day"
Risotto di Vongole e Fungi
I had been missing white sauce by the time fight was over. This amazing risotto brings you to heaven for sure. I would recommend choosing italian rice for risotto because it is just perfect for this dish.
