Countdown to Super Bowl LI in my lovely (and underrated) hometown of Houston! Earlier this week, I shared one of my favorite ways to make chicken wings. Today, I’m sharing the hubs’s preferred recipe, made with gochujang, or Korean spicy red pepper paste. If you’ve ever had Korean food, you’re probably familiar with this paste and condiment—it’s the same stuff used to dress bibimbap, or Korean mixed rice bowls, and it’s made into marinades and dipping sauces. The flavor of gochujang is sweet, tangy, a little funky, a little spicy.
Two big celebrations going down this week! First, it was Tet, or Vietnamese New Year, then this Sunday, it’s the Super Bowl in Houston! Even though the Houston Texans got eliminated during play-offs, I’m looking forward to the game since it’ll be in my hometown of Houston, which means lots of celeb sightings and exciting events going on around town. Today, I’m sharing with you a great Super Bowl recipe, except it’s with a fresh, umami twist. Chicken wings have long been a football game favorite, but instead of serving
My second notable gastronomic adventure in Nashville was hot chicken. This Nashville stuff is so famous, even KFC released its own version. There are multiple Hattie B outposts, but my friend and I went to the centrally located one. You order at the counter and specify your preferred heat level—the brave can go all the way up the fire scale to “damn hot and, even hotter, “shut the cluck up.”” I went with medium while my Korean friend went with hot. Even the medium was pretty spicy, and I ended
Thanksgiving is done, but the leftovers are not. Because Thanksgiving is our favorite holiday (and with that comes the love of traditional Thanksgiving food), the hubs and I usually cook enough fowl to feed family, friends, and ourselves for days, even weeks. This year was no exception: we sous vide a turkey and fried two turkeys. We vacuum sealed most of the leftover turkey to make it last as long as possible in the fridge. (You can freeze the turkey leftovers too.)
This was the first Thanksgiving in 12 years that I did not serve a fried turkey for our family Thanksgiving meal. Since my mama-in-law shrinks away from fried foods, we decided to put the new PolyScience immersion circulator to good use and sous vide our turkey instead.
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
Your crazy family came and went. Now all that’s left is a big ol’ turkey carcass. Wait, don’t throw anything away just yet. In this time and age when offal eating has become the trend, I’m going to show you what you can do with all those leftover turkey bones. First, you make turkey stock. Duh! Then, you use that stock to make turkey congee. Every Asian country has its own version of rice porridge. It’s the ultimate Asian comfort food. Think of the Americans with their chicken noodle soup.
Again it’s been a while since I posted a food entry. It’s not that I haven’t been eating or cooking. It’s just I’ve been doing a lot more thinking about food and cooking rather than writing ever since I read The Flavor Bible (which I still need to blog about). Anyway, back to what makes the world go round: food. I’m often asked what would be my last meal. Because this question is so difficult for someone that loves so many different kinds of food, my last meal would inevitably
Ga luc lac or bo luc lac are French influenced dishes consisting of seared and sauteed bpcubes of meat served with a vinaigrette dressing. The term “luc lac” comes from the sound of the meat shaking in the pan while cooking. The dish is usually made of sirloin or ribeye steak, but I decided to go a slightly healthier route and make it with chicken. Whichever meat you choose, it’ll be tasty. You can serve it with white rice or a French style fried rice (recipe posting TBD). This is
For nine years and counting, it’s been my little tradition to fry a turkey for Thanksgiving. In 2001 when I started my first job out of college, my Louisianan coworker, Brandi, informed me her family deep-fries a turkey every year for Thanksgiving. I pictured a spicy flour battered turkey–just like Popeye’s chicken but in whole bird form and five times larger. I was surprised to learn that fried turkey wasn’t battered at all–simply rubbed down with Cajun spice and then thrown (very carefully) into a vat of hot peanut oil.