Harissa Spiced Tomato-Corn Ragu w/ Soyrizo








• 2 large yellow onion, chopped

• 2 red bell peppers, sliced into strips

• 2 tubes soyrizo, removed from tube

• 4 28oz. Cans whole peeled tomatoes

• 2 bunches fresh oregano, stemmed & chopped

• 2 tblsp. Dry harissa spice

• sea salt & cracked pepper

• 1 large bag frozen sweet yellow corn

• 1 large bag frozen green peas


  1.  Drizzle large pot w/ olive oil. Sauté onions and peppers on medium-high heat until translucent and tender. Add soyrizo. Mash and stir to incorporate, turn temp to medium another 4 mins. After that, pour in canned tomatoes, season w/ spices and fresh oregano, stir and let simmer 10 minutes. Later, turn the heat up to high, add the frozen corn and peas to the tomato mix and  stir. Should be nice and thick when the sauce starts to boil. Remove the lid and let simmer 15 minutes , adjust seasonings. Serve underneath a protein.

Making Paella in at the Williams Sonoma in Beverly Hills































I had an incresible time at Williams Sonoma in Beverly Hills! Cooking paella is one of my favorite dishes and to share my recipe and technique with others was definitely a treat! We laughed, ate paella of course, and shared some really good energy! I can’t wait to come back! Here’s the recipe below:

12 bone-in, skin-on chicken thighs

2 lbs fresh mussels

Salt and pepper to taste

2 tsp smoked paprika

2 tsp ancho chili powder

4 links fresh soy chorizo

8 cups chicken broth

3/4 bottle (about 2 3/4 cups) dry white wine

2 teaspoons saffron threads, preferably Iranian

1/4 cup olive oil

3 medium onion, chopped

1 bunch scallions, sliced

1 jar tomato purée

4 cloves garlic, chopped

3 large red bell peppers, sliced into strips

1 1-kilogram bag short-grained Spanish rice, preferably bomba or Calasparra

4 medium-size ripe tomatoes, quartered

3 cups green peas (optional)

Step 1

Heat paella pan or large skillet with high sides to medium high heat for searing the chicken thighs.

Step 2

Season the chicken thighs liberally with salt and pepper. Put the thighs, then the chorizo (if using fresh) In the skillet and sear well without cooking through, about 3 to 4 minutes per side for each. (If using dried chorizo, simply slice into chunks and add in later.) As each is seared, remove from the grill and set aside. As soon as the chorizo is cool enough, slice it diagonally into bite-size chunks.

Step 3

Meanwhile, combine the chicken broth, wine and saffron in a medium saucepan, bring just enough to a low simmer.

Step 4

In the same paella pan, add the olive oil and heat until hot but not smoking. Add the onion and bell peppers and cook, stirring frequently, until translucent, about 3 minutes, adjusting the pan on the heat as needed to prevent burning. Add the garlic and cook, stirring, for 1 minute, then add the quartered tomatoes about 3 or 4 minutes.

Step 5

Add the rice and stir until well coated, then add the tomato purée along with the spices  and smooth out the rice to an even thickness. Slowly and without stirring,  add enough of the broth mixture to leave just a thin layer of broth above the rice, then tuck the chicken pieces into the rice. Simmer slowly, moving the pan around on the fire as needed to keep the simmer going; avoid boiling. Gently add small amounts of liquid as needed so it’s not totally dry. When the rice is creamy and just al dente and the chicken, chorizo are cooked through (should take 20 to 35 minutes). After that toss in your fresh mussels and stir to incorporate, make sure there’s enough liquid in the pan to steam the mussels so they open up (should only take a couple minutes). remove pan from heat and stir in the peas, if using. Garnish scallions on top.


Smackin Sloppy Joe’s


  • 2 lbs grass fed organic ground beef
  • 2 c. Organic ketchup
  • 1/4 c. Yellow onion, chopped
  • 1/4 c. Green bell pepper, chopped
  • 2 carrots, small diced
  • 2 tsp. Dijon mustard
  • 4 garlic cloves, chopped
  • 2 tbsp. Brown sugar
  • Salt & pepper to taste


  1. Heat skillet over medium-high heat; cook and stir beef, onion, green bell pepper, carrots, and garlic until beef is browned, about 10 minutes. Drain off liquids.
  2. Stir in mustard, ketchup, and brown sugar and mix thoroughly. Reduce heat to low and simmer until sauce has thickened, about 30 minutes. Season with salt and pepper.

Homemade Chicken Apple Sausage Patties


  • 2 lbs organic ground chicken
  • 2 cage free eggs, yolks only
  • 1 green Granny Smith apple, peeled and minced
  • 4 stalks green onions, sliced
  • 2 tsp dry thyme
  • salt & pepper
  • 1 tsp fresh garlic, chopped
  • 1 tsp granulated onion


  1. In a large bowl combine all ingredients and use hands to mix. Gloves or bare hands are fine.
  2. Form 2 inch balls out of the chicken mix using a ice cream scoop or you can eye ball them, it’s ok if they’re no perfect. Place them on a non stick cookie sheet and flatten each ball to make round patties.
  3. In a medium size skillet, on medium high heat drizzle pan with olive oil and fry patties working in batches and be careful not to over crowd them. Cook 2-3 minutes each side or until golden brown. Place on a napkin to strain excess oil before serving.

Hella Easy Homemade Lean Beef Chili Recipe


  • 1 1/2 – 2lb. Lean ground beef 90/10
  • 1 yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 red bell pepper, chopped
  • 2 cans fire roasted diced tomatoes
  • 3 cans kidney beans
  • 1 can navy beans (white)
  • 2 tsp cumin
  • 2 tbsp chili powder
  • Salt & pepper to taste
  • 1 tsp coriander
  • 1/4c brown sugar
  • 1 tsp cayenne
  1. In a large cast iron dutch oven, cook the ground beef on medium high heat until red is 90% gone. Strain and set beef aside. Next throw in onions, bell pepper and garlic, saute until fragrant 2-3 minutes on medium heat.
  2. Pour in canned tomatoes, stir, then follow up with all cans of beans. Continue to stir until the ingredients are incorporated. After that add the ground beef, stir. Season with all the spices. Let simmer 15-20 minutes.

French Green Lentils w/ Sauteed Bell Peppers & Blackened Shrimp


  • 2 c. green lentils, rinsed
  • 6 c. chicken broth
  • 2 bay leaves
  • 4 garlic cloves, smashed but kept whole
  • 2 large carrots, small diced
  • 1 yellow onion, small diced
  • 3 tbsp. olive oil
  • tsp. butter
  • 1 red bell pepper, chopped in thin strips
  • 1 1/2 c. snow peas, rinsed
  • 1-2 pounds 16/20 shrimp, cleaned and deveined
  • creole seasoning (granulated garlic, granulated onion, dried oregano, smoked paprika, harissa, cayenne pepper
  • Salt & pepper to taste
  • 1 lemon, cut into wedges
  1. In a medium size pot on medium heat, add about a tblsp olive oil and saute onions, garlic, and carrots 3 minutes.
  2. Add bay leaf and lentils. Saute another minute, then pour in water and season with salt. Bring to a gentle boil, cover, then reduce heat to low and simmer 30 minutes until lentils are cooked but still have some texture. They shouldn’t be mushy at all! Stir occasionally.
  3. While lentils are cooking, in a medium size bowl add the shrimp and season generously with your creole seasoning blend. Lightly add salt and pepper, mix well making sure all the shrimps are completely covered with seasoning.
  4. In a large skillet pour in a tbsp olive oil and a tsp butter on medium high heat. Once oil is hot you can start to add each shrimp one by one. Lay each shrimp on its side and let them sear without touching them for 3 minutes. Turn them over to the other side one at a time and repeat. Remove the shrimp onto to plate. Wash the skillet and return it back to medium heat. Add another tbsp olive oil and saute bell peppers, snow peas, and season with the creole seasoning and salt & pepper. After veggies become cooked and bright, return the shrimp to the skillet, reduce heat to medium and saute another 2 minutes. Turn heat off.
  5. Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. With a large serving spoon, add lentils to a plate leaving room in the middle for veggies and shrimp. After that spoon peppers and snow peas onto the bed of lentils. Follow with blackened shrimp, garnish with parsley leaf and don’t forget the lemon wedge. Enjoy!

Fast & easy! Beef curry w/ acorn squash over white rice!

  • 1 Half acorn squash, cored and medium size chopped
  • 1/2 red onion, small diced
  • 2 garlic cloves, chopped
  • 2 tsp fresh ginger, chopped
  • 1 c. carrots, chopped
  • 1 Ribeye steak
  • 1 Golden curry sauce mix, 4 cubes
  • 3-4 c. white rice, cooked separately
  • Cilantro for garnish
  1. Cook the rice. Season steak with salt and pepper. In a large deep dish skillet, sear the steak to give texture about 3 minutes each side. Chop into medium cubes. Set aside.
  2. Add onion, carrots, ginger, and garlic. Saute for 5 minutes. Then add the squash. Saute for another 3 minutes. Follow with the steak.  Next pour in 3 1/2 cups of water and turn heat to high. Cook for 4 minutes then bring heat down to a simmer.
  3. Stir in curry cubes until sauce thickens and becomes fragrant.
  4. Spoon rice into a bowl to eat and top with beef curry. Use cilantro to garnish. Enjoy!

Fresh fish tacos w/ spicy, sweet, and tangy pineapple salsa!

  • 1 pack corn tortillas
  • 1 jalapeno, seeded and diced small
  • 3 limes
  • 1 1/2 pound fresh rock cod
  • 1 fresh pineapple, chopped
  • 1/2 red onion, small diced
  • 2 bunches cilantro
  • 1/4 c. canola oil
  • 1 iceberg lettuce, chopped
  • Salt & pepper
  • Granulated garlic, onion, cumin
  1. In a small bowl make a seasoning blend with the garlic, onion, and cumin. Keep the salt and pepper separate so you have more control. Season fish well and set aside.
  2. In a medium size skillet crisp the tortilla shells with the canola oil. Use a pair of tongs to bend the tortilla as they crisp up. (This takes some skillzzzzzz 😉 Put crispy shells upside down on a papertowel to soak up the extra oil.
  3. In a large skillet over medium high heat add a little oil to coat bottom of the pan and cook the fish. Cod isn’t too thick and cooks fairly quickly so give each side about 4 minutes and they should be good. Work in batches if you have to. Put cooked fish in a large bowl and to break it all up I used a wooden spoon to slightly mash. Set aside.
  4. In a medium size bowl add the ingredients to make the salsa: Chopped pineapple, red onion, cilantro, jalapeno, lime juice & salt to taste.
  5. After that take a taco shell and add a table spoon full or more of fish, then add some salsa, and top with some freshly chopped iceberg lettuce. Eat immediately!





Chicken Chilaquiles! Easy weeknight meals for the family or small group!

  • 4 cooked chicken breasts, preferably grilled and chopped into medium size cubes
  • 1 bag corn tortilla chips
  • 1 white onion
  • 2 cloves garlic
  • 2 cans fire roasted tomatoes
  • 2 c. sweet corn, can or fresh
  • 1 bunch cilantro
  • 3 c. cheedar and jack cheese mix
  1. Preheat oven to 375 degrees. In a large deep skillet or shallow pot add a tblsp of olive oil and saute onion and garlic for 3 minutes. Add the strained sweet corn, cook another minute. After that pour in the cans of tomato and let simmer until most of the liquid evaporates. Season to taste with salt, pepper, cumin, paprika, chili powder. Stir occasionally.
  2. Add chopped chicken and mix with a wooden spoon, heat should be about medium or consistent simmer. After chicken is well coated with the tomato mix gently crush the tortilla chips in their bag until chips are about half their normal size. Pour an even layer of chips over the mixture, but don’t stir. Immediately after, add a generous amount of cheese over the chips and don’t be shy with it! Cover the mix and put in the oven for about 12-15 minutes. Cheese should be melted and bubbling. Remove the top and just before serving add a hand full of picked cilantro leaves. Use a large spoon to dig in! ENJOY!

10 Days Expanding My Palette and Exploring Tokyo, Japan!

Tokyo, Japan was amazing to say the least! I ate delicious food, learned a lot about Japanese culture, made new friends, worked out, and ate more food! LOL!

Check out the pics below and leave a comment. I’ll also be posting a full video on my experience in Tokyo! Stay tuned…



Here’s my favorite fresh juice recipe! Try it and let me know what you think!



You’ll need a nice juicer for this. Pictured above is my Beville juicer (from amazon), it works fantastic!

Juice all ingredients into a large cup like the one above, doesn’t matter the order honestly.

Be sure to drink sometime within an hour of juicing because the nutrients fade fast in these. Once the separation starts and the color is gone that means so is the nutrients. Enjoy!

Chef Braggs

Puerto Rican Chicken Stew (Mofongo) w/ Sweet Plantains



  • 3 pounds chicken parts, skin on
  • 2 teaspoons ground cumin
  • 1 teaspoon chile powder
  • 4 teaspoons kosher salt, more as needed
  • 3 teaspoons dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon finely grated orange zestplus the juice of 2 oranges (about 2/3 cup)
  • 1 teaspoon finely grated lime zestplus the juice of 1/2 lime, more as needed
  • 3 tablespoons extra-virgin olive oil, more as needed
  • 2 large sweet, very ripe plantains (they should be black and yellow), peeled and sliced into 1/2-inch rounds
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, finely chopped
  • 1 28-ounce can chopped tomatoes
  • ½ cup sliced pitted green olives
  •  Chopped cilantro, for serving



  • Rub chicken with cumin, chile powder, 2 teaspoons salt, 2 teaspoons oregano, 1/2 teaspoon black pepper, the orange zest and lime zest. Coat with 1 tablespoon oil. Cover and refrigerate at least 2 hours or overnight.
  • Heat a large Dutch oven over medium-high heat. Add chicken pieces, skin side down. Cook, in batches if necessary, until golden brown all over, about 10 minutes. Transfer chicken to a bowl.
  • Add 1 tablespoon oil to pan. Add plantains in a single layer, working in batches if necessary, and cook until golden brown, 3 to 5 minutes per side (add more oil to pan between batches if needed). Transfer plantains to a bowl.
  • Add remaining 1 tablespoon oil to pan. Stir in onion, bell pepper, garlic and a pinch of salt. Cook until vegetables are softened, 7 to 10 minutes. Add remaining 1 teaspoon oregano and cook 1 minute.
  • Stir in tomatoes with their juices, orange juice, 1 cup water, 2 teaspoons salt and 1/2 teaspoon black pepper. Return chicken and plantains to pot. Bring to a simmer over medium-high heat. Cover and reduce heat to medium low. Keep at a steady simmer until chicken is cooked through, about 30 minutes. Stir in olives and lime juice. Taste and adjust seasonings, adding more salt or lime juice to taste. Serve topped with cilantro.



I’m looking to hire a couple of great additions to the Bragging Ryt’s team!

Hello world! I’m hiring interns to join my team! It takes special individuals to keep up with an entrepreneur so please, serious inquiries only.

Responsibilities include:

  • Administrative work (i.e. checking email, communicating with private clients, managing social media accounts, taking pictures at events, writing and note taking, etc)
  • Kitchen assistance (i.e. basic knife skills is a must, help prep, clean up, light cooking with me, etc)
  • Grocery shopping
  • Attend meetings with private clients
  • Participate in my intense 2 hour+ gym workouts (optional) 😉


  • Must have a reliable car w/ insurance & drivers license
  • Send 2 recent pictures
  • Admin and/or restaurant/catering/kitchen experience
  • Live local


  • Based on experience


  • Part-time
  • On-call


My linguini w/ clams recipe

Linguini w/ clams recipe:


  • 15-20 littleneck or other small clams in the shell, scrubbed
  • 1/2 pound linguini
  • 3 tbsp. pure olive oil
  • 3 garlic cloves, diced small
  • 1 tsp. crushed red pepper flakes
  • 1 c. white wine
  • 1/2 bunch italian parsley, chopped


  1. Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
  2. Add linguini to boiling water, and cook until slightly underdone, pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium heat, and add olive oil, garlic and chili pepper. Saute gently, reducing heat if necessary so garlic doesn’t brown.
  3. Add white wine, clams, and cover. Clams should open in about 2  minutes. Add hot drained pasta, cover, and shake the pot gently. Allow to simmer for another 2 minutes until it’s done to taste.
  4. Discard any clams that haven’t opened. Add the parsley and shake pan to distribute evenly. Transfer to a plate or bowl. Garnish with more parsley.



I’m proud to announce The Comfort Table popup by chef Terry Braggs


Come enjoy an all american breakfast with a special Chef Braggs twist to each of his orgasmic dishes! This event will be all about chillin with family and friends, eating great food, and enjoying the perfect Oakland weather on a Sunday morning.

From 11am to 2pm we will be serving the following:

  • Fluffy blueberry pancakes with maple syrup
  • Homemade buttermilk biscuits served with gravy
  • Steel cut oats with candied walnuts, toasted pepitas, and blackberries
  • Organic fruit
  • Summer veggie frittata
  • Grass fed ribeye steak with chimichurri, and whole wheat toast
  • Cage free buttermilk jerk fried chicken (halal)
  • Mimosa with fresh orange juice
  • Stawberry-watermelon limeade

Each guest will be served a bowl of organic fruit and will have the option to choose any two menu options along a drink choice. If you would like to order additional items please let the cashier now and you can pay separately with either cash or venmo. There will be communal seating inside and individual seating on the patio.


We look forward to serving you!