It’s August, and that means it’s the dead middle of the dog days of summer. So what do you do with these dog days? You eat cold fish, that’s what. And not just cold fish but raw fish. In a recent “MasterChef” episode, Felix lovingly assigned me a beautiful whole salmon. Salmon is one of those fish that I love to eat raw but can’t stand cooked. In the form of sushi or sashimi, I gobble it up. Even smoked, I’ll throw it on some bread with cheese and herbs.
At the beginning of summer, I’d cooked a special farewell lunch for my grad program friends: Cajun stuffed Cornish hens, dirty rice, and Brussels sprouts with candied bacon. For dessert, I kept with the Louisianan theme and served homemade beignets and Cafe du Monde New Orleans-style coffee with condensed milk, just the way Vietnamese people love to drink it. While I grew up around Cafe du Monde’s ready-to-brew coffee grounds (which came in those notorious mustard yellow tin cans that afterwards became every Vietnamese family’s piggy bank/knickknack holder), I didn’t
This third season of “MasterChef” is more than half over, and since last night, I’m proud to say I’m still in it. Top 6, baby! Ever since the show started airing, my life has embarked on a wild ride. If you would’ve told me a few months back while I was still filming the show that all this craziness would ensue, I would’ve rolled my eyes and said, “Yeah, right.” Having lived life in relative anonymity for 30+ years, fame is hard to fathom. But here it is, and I
Brussels sprouts, as they’re named, are of Belgian and Roman origin. They resemble miniature heads of cabbage, and while that may not sound appealing, Brussels sprouts are one of my favorite vegetables of late. They’re nutritious and delicious with their anti-cancer properties and earthy, nutty flavor. Overcook them, and they’ll be gross. But when made right, Brussels sprouts offer just the right balance of texture: tender yet crispy. So forget those soggy, bland, dull gray Brussels sprouts of yesteryear. Roast and/or broil them, and you’ll get some stellar sprouts. My
With the end of crawfish season comes a need to find other ways to fulfill our Cajun cravings. In my last post, I tried my hand at making
I was a wee one when I had my first taste of dirty rice, and it was from Popeye’s. Something about the deep savoriness of this mean little concoction made it one of my favorite Cajun dishes. (For a quick lesson on the difference between Cajun and Creole food, visit my entry on crawfish boils.) And then I found out years later that offal is what makes dirty rice taste so damn good. Who knew? A recent food trend is food that used to be considered less palatable, I.e. Food
It’s all happening so fast, I can barely breathe. Many told me it would be crazy, a roller coaster, that my life would get turned upside down; but my small nugget of a head couldn’t wrap itself around the magnitude of this show. And it’s supposedly only the beginning. I’ve been getting some awesome fan mail that makes it all worthwhile: “You are the most amazing person I’ve ever heard of in life or TV…if I ever met you, I’d embrace you and weep” to “I’d like to write a
To kick off the season three premiere of “MasterChef,” I’ll be on the Houston FOX morning news at 9 AM CDT doing a short cooking demo of the very same dish I make for Gordon, Joe, and Graham during the audition. Tune in if you want to see a very nervous gal looking awkward while trying to put together a plate and talking about her experience at the same time in less than five minutes.
*Update – Video has been taken down. My bro-in-law posted this on my Facebook today. You would think I’m completely used to hearing myself on the small screen by now, but no, I am still horrified at the sound of my voice. This clip is funny, though, since it’s got all these dramatic camera angles and music. So crazy how editing can affect the consumer experience; it reinforces the importance of editing my own creative writing. (Ah, you like how I tied together the two passions of my life, food
I’ve been MIA for a while. But not to fear–I had good reason. I promise. During my hiatus, I was cooking my ass off to impress Gordon Ramsay, Graham Elliot, and Joe Bastianich. That’s right, I was cooking for my life to get on season three of the summer hit show “MasterChef” on FOX. After open casting calls in several cities across the U.S., I made it past tens of thousands of contestant hopefuls to land a slot in the top 100 to cook for the three notable judges. Did