More ideas from Eddy
Yum Yum, White, Shrimp or Japanese Steak House Sauce - whatever you want to call it - this is the recipe. Just like your favorite Japanese Steak House. Easy. Whip some up today! www.loavesanddishes.net

Yum Yum, White, Shrimp or Japanese Steak House Sauce - whatever you want to call it - this is the recipe. Just like your favorite Japanese Steak House. Easy. Whip some up today! www.loavesanddishes.net

Wagyu short rib, celery, onions, and leeks by chef Jan Hartwig of Atelier in Munich, Germany. © Atelier - See more at: http://theartofplating.com/news/wagyu-short-rib/

Wagyu short rib, celery, onions, and leeks by chef Jan Hartwig of Atelier in Munich, Germany. © Atelier - See more at: http://theartofplating.com/news/wagyu-short-rib/

Creative Plating - Carre d’Agneau lamb loin with onions and tarragon from Next Restaurant’s “Escoffier, Paris 1906″ menu.

Creative Plating - Carre d’Agneau lamb loin with onions and tarragon from Next Restaurant’s “Escoffier, Paris 1906″ menu.

Sashimi especial de once variedades

Sashimi especial de once variedades

Honey Garlic Salmon – garlicky, sweet and sticky salmon with simple ingredients. Takes 20 mins, so good and great for tonight’s dinner | rasamalaysia.com

Honey Garlic Salmon – garlicky, sweet and sticky salmon with simple ingredients. Takes 20 mins, so good and great for tonight’s dinner | rasamalaysia.com

This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon recipe.

This teriyaki salmon recipe is a winner! Simple ingredients and no lengthy marinating needed. A flaky, juicy and delicious teriyaki glazed salmon recipe.

If 2015 was the year that acai bowls hit mainstream, spreading from niche juice shops and hippie-vibe cafés to Jamba Juice, poke is the bowl food to watch for in 2016. A traditional Hawaiian seafood preparation — take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) — poke was (and continues to be) a major trend in the Los Angeles dining scene last year.

If 2015 was the year that acai bowls hit mainstream, spreading from niche juice shops and hippie-vibe cafés to Jamba Juice, poke is the bowl food to watch for in 2016. A traditional Hawaiian seafood preparation — take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) — poke was (and continues to be) a major trend in the Los Angeles dining scene last year.