After Dark – Coastal Soul Dinners | Digital Download

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When the Day Winds Down, the Table Fills Up.

After Dark is a collection of 9 complete Coastal Soul dinner recipes crafted by Chef Marvin Woods for weeknights, weekends, date nights, family dinners, and those moments when food becomes more than a meal. Rooted in the flavors of the African diaspora and influenced by the Caribbean, Latin America, West Africa, and the American South, these recipes deliver bold flavor, practical technique, and unforgettable experiences.

Every recipe includes step-by-step instruction, shopping lists, equipment recommendations, chef techniques, and Foodology insights designed to help home cooks build real confidence in the kitchen.

9 Complete Coastal Soul Dinner Recipes

• Lobster & Ancient Grain Pilau — Carolina Gold rice, fonio, lobster stock, herbs, and citrus
• Assorted Mushroom & Beluga Lentil Stew — Rich mushroom ragout finished with white wine, sherry vinegar, and butter
• Roasted Purple Sweet Potatoes & Greens (V) — Whole roasted Japanese purple sweet potatoes with braised greens + Chef's Variation: Smoky Roots & Greens
• Twice-Cooked Coconut Ginger Pork Belly — Slow-simmered, crisped, and glazed with a coconut ginger reduction
• Skirt Steak with Coastal Verde — Seared skirt steak with a roasted herb sauce, vegetables, citrus, and roasted corn
• Tahini & Ginger Braised Red Cabbage — Finished with tahini, ginger, and toasted bene seeds
• Sorghum Crusted Salmon with Citrus Leek Butter — Pan-seared salmon with a sorghum-horseradish crust and citrus leek butter
• Colombo Buttermilk Chicken — Buttermilk-marinated roasted chicken with sweet peppers and pan juices
• Coastal Coconut Shrimp, Glass Noodles & Broth — Seafood stock, coconut milk, oyster mushrooms, herbs, and seared shrimp + Chef's Variation: Coastal Coconut Chicken

Skill Levels

• Commis Chef — Beginner-friendly recipes that build confidence and technique
• Chef de Partie — Intermediate recipes introducing layered flavors and foundational culinary skills
• Chef — Advanced recipes showcasing restaurant-quality execution and elevated techniques

What You'll Learn

• How to build layered flavor — Understand how to develop depth through seasoning, aromatics, acids, and fat at every stage of cooking, not just at the end.
• How to properly cook grains — Master ancient and heirloom grains like Carolina Gold rice and fonio, learning proper hydration ratios, toasting techniques, and finishing methods.
• How to braise vegetables — Go beyond roasting. Learn how low-and-slow braising transforms texture and concentrates flavor in greens, cabbage, and root vegetables.
• How to build stocks and broths — Discover the foundation of restaurant cooking: how to extract maximum flavor from bones, shells, and aromatics to create broths that elevate every dish.
• How to roast, sear, and glaze proteins — Develop the technique and confidence to properly sear a skirt steak, roast a whole chicken, crisp pork belly, and glaze proteins to a restaurant-quality finish.
• How to use herbs, spices, and aromatics effectively — Learn when to add fresh herbs vs. dried, how to bloom spices, and how to use aromatics like ginger, citrus zest, and bene seeds to finish a dish with intention.
• How to think like a chef while cooking at home — Develop mise en place habits, understand timing and sequencing, and learn how to read a recipe the way a professional does — so you can adapt, improvise, and cook with confidence.

Whether you're cooking for yourself or feeding a crowd, After Dark brings restaurant-quality flavor to the home table.

Sample recipe: Lobster & Ancient Grain Pilau

SKILL: CHEF DE PARTIE YIELD: 4 SERVINGS COOK: 35 MINS

Ingredients

• 2 lobster tails, medium chunks
• 1 cup Carolina Gold rice
• 1/4 cup cooked fonio
• 3 cups lobster stock
• 1/2 medium onion, small dice
• 1/4 cup celery, small dice
• 1/2 red bell pepper, small dice
• 2 garlic cloves, minced
• 2 scallions, sliced
• 1 Tbsp. avocado oil
• 1 Tbsp. ghee, divided
• 1 Tbsp. tomato paste
• 1 Tbsp. Coastal Soul Signature Blend
• 1 tsp. crushed red pepper flakes
• 1 tsp. fresh thyme leaves
• 1 tsp. fresh orange zest
• 2 Tbsp. fresh parsley, chopped

Instructions

Heat a large sauté pan over medium-high heat. Add 1 tsp. ghee and lightly season the lobster. Sear lobster pieces for 30–45 seconds per side. Remove and reserve. Add avocado oil, remaining ghee, onion, celery, bell pepper, garlic, and scallions. Cook 3–4 minutes. Stir in tomato paste and cook for 1–2 minutes. Add Carolina Gold rice and toast for 2 minutes. Add lobster stock, Signature Blend, crushed red pepper flakes, thyme, and salt/pepper. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 18–20 minutes. Fold in the cooked fonio. Return lobster to pan and cook 2–3 minutes. Remove from heat. Fold in fresh parsley, orange zest, and final teaspoon of ghee. Rest 5 minutes.

Recipe notes

Technique Notes: Searing the lobster first develops flavor while protecting its texture. Cooking the tomato paste before adding liquid creates depth. Fonio is folded in at the end so it contributes texture without overpowering the rice. Chef Tip: A squeeze of fresh orange just before serving brightens the lobster. Foodology Note: Carolina Gold rice provides the structure of the pilau while fonio connects the dish to West Africa's oldest cultivated grains.

Sample from After Dark by Chef Marvin Woods.