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Adrian Forte

@adrianforte

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228/365 Old work. New reasons. 🕯️ taken in Los Angeles, California by @adrianforte
11
2 months ago
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161/365 Grilled octopus. Tamarind glaze. Confit garlic paste. Herb oil. Lemon zest. You’ve probably noticed I’ve been light on recipes. Honestly? I’ve been heads down building something that sits at the intersection of food and tech. Also, the last few recipes I shared back in January ended up on other chefs’ restaurant menus. No credit. No conversation. Just… taken 👀 So yeah, recipes are a no go until further notice 🛑 by @adrianforte
15
4 months ago
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47/365 I haven’t been able to stop thinking about this dish since NYE, so i decided to make some! Recipe Below👇🏿 📖 St. Maarten Crab Back Serves 4–6 as an appetizer or light main Ingredients • 2 lb fresh crab meat (blue crab preferred, claw & lump picked clean) • 8–10 cleaned crab shells (or ramekins if needed) • 2 tbsp butter • 2 tbsp olive oil • 1 small onion, very finely diced • 2 scallions, finely sliced • 2 cloves garlic, minced • 1 small celery stalk, minced • 1 small Scotch bonnet or habanero, • 1 tsp fresh thyme leaves • 1 tbsp chopped parsley • Zest of 1 lime • 1–2 tbsp lime juice (to taste) • ½ tsp white pepper • ½ tsp paprika • Salt to taste • 2–3 tbsp breadcrumbs • 2 tbsp grated aged Dutch cheese or mild Gouda (optional but very St. Maarten) • 1 egg, lightly beaten (just enough to bind) Topping • Extra breadcrumbs • Small knobs of butter Method 1. Build the base In a pan over medium heat, melt butter with olive oil. Sweat onion, scallion, celery, and garlic until soft and fragrant and no browning. 2. Season with restraint Add thyme, white pepper, paprika, Scotch bonnet, parsley, and lime zest. Cook 30 seconds until aromatic. 3. Fold in crab Gently fold in crab meat. Keeping it chunky this is key. Add lime juice, adjust salt. 4. Bind lightly and remove from heat. Fold in breadcrumbs, cheese (if using), and egg. The mixture should be moist, not dense or bready. 5. Fill shells Spoon into crab backs, slightly mounded but not packed. 6. Top & bake Sprinkle breadcrumbs, dot with butter. Bake at 375°F / 190°C for 12–15 minutes until golden and bubbling. 7. Finish Optional squeeze of lime right before serving. taken in Los Angeles, California by @adrianforte
6
8 months ago
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38/2026 Recipe Below 👇🏿 📖 Shrimp & Pork Dumpling “Lasagne” (Serves 2) Ingredients Filling • 4 oz raw shrimp, peeled & finely chopped • 4 oz ground pork • 1½ tsp fresh ginger, grated • 2 cloves garlic, grated • 2 scallions, finely sliced • 1 tsp soy sauce • 1 tsp Shaoxing wine (or dry sherry) • ½ tsp sesame oil • ¼ tsp white pepper • 1 tsp cornstarch Assembly • 12–15 wonton wrappers • ½ cup chicken stock • 1 tbsp soy sauce • 1 tsp sesame oil • Chili crisp or chili oil (optional, but recommended) ⸻ Method 1. Mix the filling In a bowl, combine shrimp, pork, ginger, garlic, scallions, soy, Shaoxing, sesame oil, white pepper, and cornstarch. Mix until slightly sticky and think dumpling texture, not meatball. 2. Build the sauce Stir chicken stock, soy sauce, and sesame oil together. Keep nearby. 3. Layer it up Lightly oil a small oven-safe dish (about 6–7”). • Layer wonton wrappers (slight overlap) • Spread a thin layer of filling • Spoon over a bit of sauce Repeat 3–4 times, finishing with wrappers and sauce on top. 4. Steam Place bowl or ramekin in the steamer and cook for 20 minutes. 5. Finish & serve Hit with chili crisp if you like heat. Garnish with scallions, sesame seeds, and crispy garlic. taken in Los Angeles, California by @adrianforte
10
8 months ago
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35/365 Recipe Below 👇🏿 book 📖 Chorizo & Egg Breakfast Quesadillas Ingredients • 8 oz fresh Mexican chorizo • 4 large eggs • ¼ cup diced white or yellow onion • ¼ cup diced bell pepper (any color) • 1 cup taco cheese blend (cheddar/jack/Monterey mix) • 2 large flour tortillas (burrito size) • 1 tbsp neutral oil or butter • Salt & black pepper, to taste Optional finishers: • Hot sauce • Salsa roja or verde • Sour cream or crema • Fresh cilantro ⸻ Method 1. Cook the chorizo • Heat a skillet over medium heat. • Add chorizo and break it up with a spoon. • Cook 5–7 minutes until fully browned and slightly crisp. • If very greasy, spoon off excess fat 2. Sauté the veg • Add diced onion and pepper directly into the chorizo. • Cook 2–3 minutes until softened and aromatic. 3. Scramble the eggs • Whisk eggs with a pinch of salt and pepper. • Lower heat to medium-low and pour eggs into the skillet. • Gently fold until soft-scrambled (don’t overcook! they’ll finish in the quesadilla). • Remove mixture from pan and set aside. 4. Assemble • Wipe skillet clean and return to medium heat. • Lightly butter or oil one side of each tortilla. • Place tortilla butter-side down in pan. • Add: • Light layer of cheese • Chorizo-egg mixture • Another layer of cheese (this glues it together) • Fold tortilla in half. 5. Crisp • Cook 2–3 minutes per side until golden brown and cheese is fully melted. • Press lightly with a spatula for max crunch. 6. Serve • Rest 1 minute, slice into wedges. • Finish with hot sauce, salsa, guacamole or crema. taken in Joshua Tree, California by @adrianforte
12
9 months ago
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24/365 Soup Satdah!! If you didn’t wake up on a saturday morning to the sweet smell of a pot bubbling, can you even call yourself Caribbean? Recipe Below 👇🏿 📖 Yield: 6–8 servings Cook time: 3 hours Proteins • 2 lb stewing beef, large chunks (chuck or boneless short rib) • 1½ lb salted pigtails, cut into sections (soak 2–4 hrs, changing water once) Vegetables & Aromatics • 1 large onion, diced • 1 carrot, diced • 2 celery stalks, diced • 1 large red bell pepper, diced • 3 Yukon gold potatoes, large chunks • 1½–2 lb calabash pumpkin, cubed • 2 ears sweet corn, cut into medallions • 2–3 inches fresh turmeric, finely grated • 4 cloves garlic, smashed • 3 scallions, cut into 2-inch pieces Seasoning & Liquids • 2½–3 tbsp chicken bouillon powder (adjust for pigtail salt) • 1½ tsp allspice (pimento) • 1 tsp black pepper • 1 tsp dried thyme (or 2 fresh sprigs) • 1 Scotch bonnet (whole, unpierced) • 2 tbsp neutral oil • 10–12 cups water or light beef stock Finish • Salt to taste • Fresh lime juice (optional) • Chopped scallions or cilantro ⸻ Method 1. Pigtail prep • Soak, then boil pigtails in fresh water 20–25 minutes. • Drain, rinse, and set aside. ⸻ 2. Build the base • Heat oil in a heavy pot over medium heat. • Brown beef in batches until deeply caramelized; remove. • Add onion, carrot, celery, and red pepper; sweat 6–8 minutes. • Stir in garlic, turmeric, thyme, allspice, and black pepper until fragrant. ⸻ 3. Long simmer • Return beef and add parboiled pigtails. • Add water/stock, bouillon powder, scallions, and Scotch bonnet. • Bring to a boil, then reduce to a gentle simmer. • Cook 1½–2 hours, partially covered, until meats are tender. ⸻ 4. • Add pumpkin, potatoes, and sweet corn medallions. • Simmer 30–40 minutes, until vegetables are soft and broth is golden. ⸻ 5. Pumpkin thickening • Remove about ⅓ of the pumpkin with some broth. • Purée until smooth. • Stir back into the pot to create a rich, naturally thickened body. ⸻ 6. Finish • Adjust salt carefully. • Simmer uncovered 10–15 minutes to tighten flavors. • Remove Scotch bonnet before serving. by @adrianforte
18
9 months ago
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20/365 Where all my veg heads at?? This one is for ya’ll! Cabbage braised then glazed with a honey-miso reduction, plated with a coconut & tofu béchamel and finished with some dukkha for crunch and spice element , green seasoning powder for extra earthiness 🥬 Recipe below 👇🏿 📖 Beer Braised Cabbage Yield Serves 4–6 as a side ⸻ Ingredients Cabbage • 1 large green cabbage, cut into 6–8 wedges (core intact) • 2 tbsp neutral oil or butter • Kosher salt, to taste • Fresh cracked black pepper Braising Liquid • 1 cup vegetable stock • 1 bottle Red Stripe beer (12 oz) • 2 tbsp honey (raw or wildflower preferred) • 1½ tbsp white or yellow miso paste • Optional: 1 sprig thyme or scallion greens ⸻ Method 1. Sear the Cabbage • Heat a wide sauté pan or rondeau over medium-high heat. • Add oil • Season cabbage wedges lightly with salt. • Sear cut sides until deeply golden, about 3–4 minutes per side. • Remove and reserve. 2. Build the Braise • Lower heat to medium. • Deglaze the pan with Red Stripe, scraping fond. • Add vegetable stock, honey, miso paste, bay leaf, and thyme. • Whisk to dissolve the miso fully. • Bring to a gentle simmer. 3. Braise • Return cabbage to the pan, cut side down. • Liquid should come about halfway up the cabbage. • Cover with a lid or parchment. • Simmer gently for 25–35 minutes, turning once, until cabbage is butter-soft but intact. 4. Reduce & Glaze • Remove cabbage and keep warm. • Increase heat to medium-high. • Reduce braising liquid until thick, glossy, and syrupy (nappe consistency), 8–12 minutes. • Taste and adjust salt or acidity if needed. taken in Los Angeles, California by @adrianforte
19
9 months ago
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18/365 Back to our regular scheduled program 📺 My first cook of the year!! nothing too crazy, just comfort. Creamy Cannellini Beans Recipe below 👇🏿 📖 Ingredients (serves 2–3) • 2 cans cannellini beans, drained & rinsed • 1½ cups mushroom medley, sliced (cremini, shiitake, oyster if possible) • ¾ cup mirepoix (onion, carrot, celery – small dice) • 2 tbsp sun-dried tomatoes, chopped • 1 to 1¼ cups chicken stock • 2 packed cups baby spinach • 2–3 tbsp unsalted butter • 2 tbsp olive oil • Kosher salt, to taste • Fresh cracked black pepper • Optional: pinch of chili flakes or thyme ⸻ Method 1. Build the base Heat olive oil in a wide sauté pan over medium heat. Add mirepoix with a small pinch of salt. Sweat 3–4 minutes until soft and fragrant, no color. 2. Develop the mushrooms Add mushrooms, raise heat slightly. Let them release moisture and lightly caramelize, about 5–6 minutes. Season lightly with salt and pepper. 3. Layer umami Stir in chopped sun-dried tomatoes. Cook 30–60 seconds until oils bloom and everything smells rich. 4. Beans + stock Add cannellini beans and chicken stock. Bring to a gentle simmer and let cook 5–7 minutes, stirring occasionally. The starch from the beans will naturally thicken the broth. 5. Finish with greens & butter Fold in baby spinach until just wilted. Lower heat and swirl in butter until glossy and emulsified. 6. Final seasoning Adjust salt and pepper. Optional chili flakes or thyme for depth. taken in Los Angeles, California by @adrianforte
19
9 months ago
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154/365 Fairways, family, and quietly stepping into something new. been off the feed but never off the clock.⏳ taken in Los Angeles, California by @adrianforte
17
5 months ago
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09/365 “Luxury isn’t about excess, it’s about intention“ by @adrianforte
18
9 months ago
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05/365 “Pool side doubles” taken in St. Maarten, Dutch West Indies, Caribbean by @adrianforte
27
9 months ago
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01/365 🎉HNY!!!🍾 taken in Saint Barthélemy, the Caribbean Islands by @adrianforte
5
10 months ago
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