Echoes of seashells: a plated dish

One of my favorite proteins to cook is clams. They’re juicy, succulent, full of beautiful, ocean-y brine, and they lend themselves well to flavoring anything that they’re cooked in because of that. For this particular dish, I wanted to make something that captures the delicate nature of seafood in general, while packing a huge punch…

Game bird congee with Chinese krueller (youtiao)

I really came up with this concept out of a necessity of not wanting to waste produce. I happened to purchase a lot of different game birds, ranging from quails to Cornish hens to duck, and I also made stocks out of each and every one of those birds, and reserved the carcass meats as…

“Chicken and dumplings” wontons

I wanted to create a play on chicken and dumplings, but using wonton soup as the inspiration. Mostly because I had half of a leftover chicken that I needed to get rid of, so I figured, why not just grind up the wing and leg meat and turn that into a dumpling filling? I also…

“Welcome to the lantern festival!”: a plated dish

This dish was definitely my favorite to make when I was in the competition. Not only did I get to impress the judges(and finally claim some much needed emotional redemption!), but also Iron Chef Masaharu Morimoto as well! And with a freaking $500 Alaskan King Crab! Like what the hell?! Even to this day, I…

Mussels with Latin flavors

This dish was originally inspired by the Mediterranean, but forcibly took a detour into Mexico when I could not find the right kind of chorizo and just went with it from there. Going to school in Boston, you come to love shellfish and seafood. I love eating and cooking mussels, because they plump up in…

Strawberry-blood orange risotto

Just a heads up, this is not a dessert. If you thought that I was going to make some kind of sweet rice porridge and call it a risotto, then YOU’RE WRONG. This risotto, but all definition, is savory. Yes, I’m using fruit in my rice, but that’s besides the point. For all of you…

Munti with tomato broth

I was inspired to make these last summer from a couple different things. Lamb munti, a Turkish dumpling, I learned how to make these from reading Prune by Gabrielle Hamilton. For the broth, I was inspired by a restaurant in Cerritos, California, called Omar’s Halal Chinese, where they do these hand pulled noodles with a smoky…