Live & direct from Lima Peru.
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Formerly "Nikos catering".
Happily retired
"Chef Niko".
Nowadays I prepare meals for loving couples & small groups free of charge.
"Spiny Dogfish w/ Asian Noodle Soup"
My expat kitchen
Spicy Lobster Pancakes
These cakes are not my own.
I've been preparing food for almost
50 years but never vegetarian or vegan.
Find yourself some music and enjoy the pictures.
Less can be so much more > A simple
Tempura Sweet & Sour pork w/ veggie rice.
Caribbean Jerk Waygu Beef Stew
Conch Fritters
Poor Man's Lobster = Monkfish
Mediterranean Salad
Gyro
The equivalent of "Jerk sauce"
Boneless Nica Chicken
I'm making shrimp ceviche.
Tempura lobster tail w/ thick Teriyaki base.
"One of my signature dishes".
"One of my signature dishes".
Common Nicaraguan lunch
My baby boy, "Nietzsche".
Souvlaki Salad
This is a really great and lite idea for the hot days of summer.
Ceviche
My feeble attempt at Madura with bananas.
Strictly southern, Bear Creek, NC. to be precise.
A very light blend of chicken & pork.
Miss you mom.
Making a deal in Managua, Nicaragua.
More ceviche.
Oh gosh, pork, gravy w/ mushrooms
Seafood blend.
"Another signature dish".
"Another signature dish".
Acorn squash & braised pork.
Granada, Nicaragua
Seafood for my mom's birthday, RIP mom.
Alaskan Cod for Ceviche.
Deep southern flair hinting Cajun
Death by cholesterol.
Served in route to Cambodia.
My "hope to see you again" video.
The Basaac River, Cambodia.
flavors. Ta Khmau Cambodia
Homemade Breakfast Sausage
Prep for a veal sub.
Pasteles
Open face souvlaki.
I do get around.
Believe it or not
Chart House, strict adherence to prescribed methods.
Back on "JP", my sports yacht.
Groceries for the common Nicaraguan.
I like to fool around.
"No cook" apple pie, I'm diabetic.
No oven on the sports yacht so I improvise.
At times less is more.
Ethnic shopping at the Bodega.
Smoked pork & cabbage.
A Spanish style turkey and gondule under gravy experiment.
Boned ham hocks and cabbage.
Hot water bread.
Slab bacon.
Venison black bean chili.
If you're not having fun with food, best to not prepare it.
My signature breakfast, I only wanted 3 plates in my repertoire.
Rabbit
I'll always be a systems engineer > 😊
Simply the best Baby Backs since living in NC.
Here is a typical Alaskan Cod dinner that I prepared for myself. It seems that there is nothing special about this plate but when I view it from a global perspective, that all changes.
We are experiencing a global warming crisis and if you haven't already begun to act in a constructive manner, your children and grandchildren may never eat such a simple meal.
Would you believe that after all you've seen, my recipe for this
sub sandwich is the only recipe I consider guarded.
Prep for a veal sub.
oops
I also cook for my puppy, "Ven Aca". His name
is, "Mirage" on paper yet I didn't teach him any English so...
"VenAca" likes crab and lobster to.
Quite a few of these dishes are my own creations mixing flavors and spices from the four corners of the world.
I began as a child preparing foods and I never write down recipes because I like to take into account, the country, the atmosphere and desires of my guests. When it's allowed I always ask, "Are you in the mood for Southern, spicy, tangy, fruity, traditional, etc"?
In my opinion, when you pay attention to your guest's desires, foods should seldom require accouterments.
Bon Appétit.
*Online CV Patent Pending Nicholas Johnson
*Online CV Patent Pending Nicholas Johnson
Professional References:
Chef Donnie Zappi’s Italian Garden, (386) 944-6400
Chef John, Chart House Restaurants- (386) 255-9022
Steve Beddard, Owner Walt's Automotive - (386)252-1727
Raquel, GM Burger King (386)258-5973
John Bauchman, Dockmaster Halifax Harbor Marina (386)671-3601
Personal References:
Scott Ellis, Head of the Clerk of Courts Brevard CO.FL. (321)637-5413
Richard J. O'halloran, PH, Merritt Island, FL. (321) 459-1003
Chris Davis, former CPA Merritt Island, FL. (321) 452-5061
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