Here’s one of my favorite recipes and it’s a lot easier then it sounds. I know people can get intimidated when it comes to new cooking techniques, but this one is just as easy as using a steamer for veggies or steamed buns. Just make sure you have some good ventilation in your house.


2 Salmon Filets

sea salt TT

freshly ground black pepper

2 tb fresh dill chopped

1 lemon juiced

3/4c olive oil



1/2 lb fingerling potatoes halved

olive oil, salt and black pepper

1/2 lb green beans

2 tb butter

1 clove garlic chopped

1 ts cayenne pepper


1/4 c bourbon whisky


Special Equipment:


Aluminum foil

Bamboo steamer

Wood Chips


First things first, soak your wood chips in water for a few hours. At least one hour!

Prepare your salmon by seasoning with salt and pepper. In a separate bowl add dill and lemon juice while whisking in olive oil to make a lemon dill vinaigrette. Marinade your salmon in the vinaigrette for at least 30 minutes.

Set up your indoor smoker by lining your wok with foil and heat to med-high heat. Add your wood chips and place your bamboo steamer on top of wood chips. Once smoke starts forming, place you salmon filets on top rack of steamer and smoke for 15 mins.

Toss your fingerling potatoes in olive oil and salt and pepper and roast on 425 degrees for 15-20 minutes. Blanche your green beans in boiling hot water for 2 minutes then shock in ice water to lock in that amazing green color. In a 10” non stick skillet add butter and melt until frothy, add garlic and cayenne pepper. Add beans and sautee on med-hi until your desired tenderness. I cook them for about 5-7 mins. Then add bourbon and flambé (or not!) to cook out alcohol. Season with salt and enjoy!

Flambé Tip:

Remove your pan from the eye of the stove when adding alcohol. If you have a gas stove it will be easier to flambé. After you add the alcohol return pan to stovetop and slightly tilt pan, so alcohol vapors can ignite and this will cause a blue flame that will cook out in less than 60 seconds. If you have an electric cooktop you can still flambé by using a long lighter or long match to ignite alcohol vapors.

Most importantly be careful! the flambé part isn’t necessary to incorporate that bourbon flavor into your food. It’s just a technique that will speed up that process, and it looks cool too.



  1. Sharon chesteen says:


  2. Richard says:


    When you mention the dishes you’ve prepared or tasted (i.e. “spring pea agnolotti with a citrus butter sauce, delicious Croque Madame with yellow tail sashimi, prosciutto, fried brioche, with beurre blanc ladled on top with a fried quail egg”, I wish you could include some photos.

    I really enjoy watching your prepare your culinary delights!

    Best wishes,


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