Samosas are a fried delicacy that can be filled with anything - meat, fish, poultry or veggies. When making your own samosa dough, be sure to break up all the ghee. Just be careful not to over-mix the dough...you don't want to over-heat it with your hands. After your dough is prepared and properly refrigerated, you're ready to shape and stuff your samosas. Here's a tip: be careful not to over-stuff. If you do, the samosa will break apart while you're deep-frying it. You'll also want to fry in batches so you don't overcrowd the pot and cool down the oil.
A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."