Oaxaca cheese, avocado pico, crema, salsa verde—plus a shrimp pozole that’s pure comfort.
Warm broccoli with basil, tomatoes, and balsamic glaze—built on the same crisp-skin technique.
Crisp skin, tender salmon, and a bright cauliflower tabouleh that comes together in minutes.
Grilled swordfish topped with warm tomatoes and capers, plus simple sides that make it a full plate.
Seasoned panko + parmesan, pan-fried in butter and olive oil—crisp outside, delicate fish inside.
A repeatable brisket workflow: selecting the cut, Solomon’s special rub, the stall, wrap timing, and resting.
Blackened salmon with creamy dill sauce, rice pilaf, and grilled asparagus—balanced and reliable.
Soppressata, capicola, provolone—finished with a roasted tomato yogurt sauce (tzatziki-adjacent, no cucumber).