Trio of Onigiri

This recipe in a lot of ways is my play on a charcuterie board, but featuring onigiri. I wanted to make three different kinds of rice balls, featuring pork belly, salmon, and mushrooms, two sauces, one that was creamy and garlicky and another that is sweet-sour-smoky, and some Japanese-style pickles to garnish with. When I…

Karaage lollipops with mole colorado and yuzu sunomono

When it came to parts of the chicken you would find in an upscale restaurant, I found that almost nobody felt that a chicken wing was fine-dining worthy. So I wanted to tackle that, and try to class up chicken wings a little bit. Mostly because they are delicious, have tons of flavor, and need…

Winter Glow: a plated dessert

I literally came up with this dish because a family friend gifted us Osetra caviar, and I did not want to squander it. For those of you unfamiliar with it, Osetra caviar is harvested from an Osetra sturgeon fish, and it is one of the most prized and expensive kinds of caviar, second to only…

For Mollie: a plated dish

So during the beginning part of my MasterChef journey, I had made several close friends, besides my bestie Bri. There was Sage, the 18 year old from Long Beach(my neighboring beach town!) who competed on MasterChef Junior, season 1(and sadly didn’t make it to the top 36). David, my fellow skinny Asian/straight clone from NorCal….