Cooking with Black Garlic


Cooking with new and interesting  ingredients is something that secretly excites me. Sometimes things get a little mundane and you end up expecting flavors before the final product is even off of the stove. Let’s be honest, we all can agree we like (good) surprises.

I love savory food. Especially when using bold and daring flavors such as garlic, citrus and exotic spices. Something I’ve never tried (but always wanted to cook with) is black garlic. Black garlic is typically sweeter than regular garlic. Fermented and aged for a month under high temperatures (which is where it receives it’s darker color) the process makes the garlic super jelly like. It contains nearly 2x the antioxidants as regular garlic. Is nearly odor free and can be snacked on (trust me I ate two cloves immediately lol). Also, did I mention it  has a shelf life of up to 6months, score!

The perks definitely caught my attention, but locating it was the tricky part. Finally, a grocery store gem in Los Angeles called Melissa’s had it and I almost lost it! When it came next day ground and carefully packaged I ran to the grocery store to see what I could make to pull the full buttery sweet profile from it; a white fish, was the perfect idea.  I decided to pair it with a cajun crab mash and steamed asparagus. Although this sounds fancy it’s a pretty simple meal and quite inexpensive. Promise.

So lets get to it!

Ingredients: (serves 3-4)


  • 4 filets of white fish (I used cod)
  • 1lb of crab (king crab)
  • 1/2 white potatoes
  • 1 bunch of asparagus
  • fresh Italian parsley
  • fresh dill
  • 1 cup of milk
  • 1 stick of salted butter
  • spices: cajun pepper, salt, onion powder, blackening spice, red pepper flakes, italian seasoning, turmeric.


  1. Boil water for your potatoes, this is the lengthiest process and it only takes 20min total cooking time. See already off to a good start!
  2. While your water/ potatoes are boiling, start to take the crab meat of out of the shell, do not cook as you will towards the end. (if the shells are too hard run them under warm water to soften them). IMG_2865
  3. In a sauté pan place black garlic and a table spoon of butter coating the entire surface of the pan on medium heat. Once heated and melted, place you fish filets to cook. Sprinkle the top with onion powder, pepper, salt and red pepper flakes. Add a 1/2 cup of water and cover, fish cooks fairly fast so try not to over heat or dry it out.
  4. Back to your mash! Empty the water from your potatoes. To ensure they’re ready, stick a fork in it. If it goes through easily then they are ready to be mashed. In the same pan add your milk, 1/3-1/2 stick of butter, crab, cajun spice, pepper and salt. mix ingredients well over medium low heat and let simmer stirring occasionally.
  5. In a small sauté pan combine water and a small amount of olive oil set to boil and add you asparagus to steam with a few dashes of italian seasoning. This shouldn’t take more than 5 minutes. To know they’re ready they will become bright green and have a crisp soft texture, not a crunch.
  6. For the sauce I used the rest of the butter, melted, wisked in 1/4 cup of milk, 1/4 cup of flour and 1 table spoon of tumeric. I placed the sauce in the freezer to thicken, should be ready to go in about a minute or two once the place is done. This sauce compliments the sweet buttery flavor of the fish and creates the perfect addition to the cajun spiced crab mash.



Queen Morning Glory

As we come to the end of the week and the end of spring, the sun sets. The sky is beautiful and exotic. Spring flings turn into summer love or summer singles. Either way it goes, ladies, don’t let it slow you down from being the Queen you are!

To compliment this drink as the last of three signature cocktails from Melissa, of LiveClothesMinded, and my collaboration. We introduce to you: “Queen Morning Glory”.

In an ice filled shaker fill:

  • 2oz vanilla vodka
  • 1oz Blue Curaçao
  • 1.5oz Lemonade
  • Shake and pour into a bucket glass and garnish with fresh blueberries

For Melissa’s fun and flirty look to compliment this delicious drink, check out!

Until the next collab! Thanks for rocking with us. It’s been a pleasure. Cheers to a beautiful summer!

Sundae for Monday Blues

Creativity and flavor lie in the mouth of the beholder. Who put boundaries on dessert anyway?! It was a Monday night and I needed a drink, hug, ice cream, Dr. Phil and let’s just throw in Oprah to make it complete!


Well since a bottle of whiskey shouldn’t go to waste, I killed my corner the only way a chef would know how to. Sauté bananas, duh, ha!

Here’s my take on a banana split. Yes, that is bacon.


  • Banana’s

  • 1/2 cup of Jamison (Irish whiskey)

  • 2 strips of bacon (or however many you want)

  • dairy free coconut ice cream (or vanilla, or whatev, do you)!



  1. Cut and sauté your banana slices in a pan with Jamison.

  2. fry your bacon strips crispy, then chop up.

  3. Drizzle chocolate on a plate.

  4. Scoop ice cream and garnish with your toppings. Yum!

Cheaper than a psychologist and way more delicious! Enjoy!

The Re-In-Carnation

The second of three drinks manifests from Melissa’s neutral, creme and floral printed, daring, two piece. I love how versatile it is! Whether it’s both pieces together or one statement piece transitioning from day to night, it was one of my favorite looks and inspired me to make the drink exactly that. Multi-faceted.


The Re-in-carnation is a mint julep inspired cocktail, that you can sip on under the spring sun or serve up for friends during a night cap. Light sweet notes of peaches and the rich oaky flavor of Jamison, with the cooling refresher of ginger beer and mint, this drink represents the perfect balance for any situation. Here’s how its made.

The Re-in-Carnation

  • In an empty shaker, place 4-6 mint leaves 1/2oz triple sec and 3 peach slices and muddle for flavor. 

  • Add 2 oz of Jamison. 

  • Pour into an ice filled Collins or Pub glass, stir with a spoon or straw and top off with ginger beer (served as a mint julep).

To check out more of Melissa’s chic 70’s style in this go-to spring/ summer outfit, head over to LiveClothesMinded to see more! Plus don’t you live this lipstick?!