What to cook + how to cook
Are you kidding me? Street food is where I get a lot of inspiration. Why? What our fellows humans can do in such a limited space with limited resources boggles my Western mind. I love street food since it crystallizes various flavors without all the fluff from a restaurant and server. It’s culture. It’s actually mainstream.
Living in NYC gives you access to some pretty great food. Recently, I stumbled upon a really good Scottish egg but it was not a Scottish egg. It was not wrapped in the traditional pork mixture. It was wrapped in falafel mix. Huh? Oh, my friends, yes. I would not lie to you. Homemade Falafel … Continue reading Scottish Middle Eastern Falafel Egg
It’s not as weird as you think. Long ago we didn’t waste as much and used nearly every part of an animal. Even the ears. And it’s not as strange as you think unless you spent your entire life in an American suburb. Pig ears have been around for ages. From Europe to Asia they … Continue reading Taiwanese Cold Marinated Pig’s Ear
Ukoy or Shrimp Fritter It wasn’t until a few years ago that I learned about the Ukoy (ooh-coy). One of the Philippines lesser known street food here in the USA. My fascination with Ukoy started as a simple story but later turned into this massive narrative of how Jimmy (my Father in-law) managed to put all … Continue reading Tito Jimmy’s Ukoy Recipe
Like most ceviche recipes this is a simple, pragmatic approach to a tasty, healthy fish dish. I lean toward a Mexican coastal ceviche more than a Peruvian or other South American one. The one that changed me forever was surprising in Baja, Mexico. Continue reading Ceviche Recipe (de Pescado)
Why would I post yet another Indian Saag recipe when there are so, so many recipes already out there? Especially ones from Indians and and Indian cooks? My recipe was driven by these simple factors. Continue reading Indian Saag Recipe
Don’t call it a come back, I’ve been here for years! Steal this recipe. This is a super fusion between my Southern roots and all my trips to the Mexican border – and then some – Órale pues. I wanted to fuse the tastes of corn with pepper and fruit in a Mexican-ish way which … Continue reading Chipotle Strawberry Compote with Jalapeño Cornbread
I have been experimenting heavily with various herbs and tastes for the perfect Gỏi cuốn – Chinese liver sausage version. I will put this out there even though it is super obvious. Gỏi cuốn / Goi Cuon / Vietnamese rolls are not hard to do. It’s all about the dipping sauce and the procurement of fresh, high quality ingredients. Continue reading Gỏi cuốn Vietnamese Spring Rolls
A rather delicious spin on the chicken nugget. My best experience was not actually in Taiwan, it was at a small chain in L.A. that dusted the chicken with the final seasoning. Continue reading Taiwanese Fried Chicken
This will give you a very balanced taste of sweet and sour/acidic which will compliment a seasoned meat Continue reading Do Chua Recipe
A mastery of a classic garlic rice can really round out your dinner. It shows depth and all the garlic is a great health booster. The key here is to stir-fry the raw, un-cooked rice while imparting garlic and the taste of a homemade chicken stock into it. Continue reading Garlic Fried Rice
