NICK’S GRANDMA’S PRESERVED GREENS AND PORK BELLY Ingredients 2 pounds|880 grams pork belly, cut into 1 ½-inch pieces 1 pound|470 grams (2-inch) pork ribs, cut into individual ribs 1 pound|450 grams pork shoulder, cut into 1 ½-inch pieces 6 tablespoons|125 grams black bean sauce 3 tablespoons dark soy sauce 1 (10 ounce|300 grams) pack pickled…
Clarence’s Grandma’sIt has all the hallmarks of classic Cantonese village cooking IngredientsSERVES 4 4 fresh chicken legs, (drumstick and thigh together, ideally with back attached, it holds up nicer when steaming) 1-2 tbsp soy sauce 1 tbsp Shaoxing Wine 2 tbsp kosher salt 2 tsp sugar Pinch white pepper 2 tbsp cornstarch 1 tbsp vegetable…
By: chef MEGHAN ROBBINS (Serves 2, or 1 really hungry person) Ingredients 1 lbs Round Steak For The Dredge: 200 g All Purpose Flour 5 g Black Pepper 10 g Salt 5 g Cayenne 5 g Smoked Paprika 5 g Onion Powder 5 g Garlic Powder 3 g Thyme 375 g Buttermilk 10 g Hot…
By: TED CORRADO Ingredients —Meatballs 280 g ground veal 280 g ground pork 10 g parsley (chopped) 10 g basil (chopped) 45 g bread crumbs 85 g milk 2 eggs 40 g grated parmigiano 5 g cracked black pepper 10 g salt or to taste Directions Mix bread crumbs with milk and soak until really…
Ingredients(Serves 15 – 20) Soup Base 4 ¼ lbs Beef Shank 1 lb Beef Tendon 1 Medium Daikon (peeled) 2 cups Pickled Mustard Green, medium diced 2 pcs Ginger Washed with Skin on 2 – 3 pcs cinnamon broken into thirds 1 tbsp Sichuan peppercorns 2-3 pcs Whole Star Anise 3 tbs (heaping) Sweet Flour…
ner. Its recipe varies according to the region: in the north, the broth is more important while in the south, it is the garnish that matters.
Ingredients 450 g white navy beans 4 chicken legs 4 garlic sausages 1 cup cubed fanciable or salt pork or bacon 3 medium carrots (cut into thirds) 3 celery stalks (cut into thirds) 2 cups onions diced 4 cloves garlic minced 1 tbsp ground black pepper 1 tbsp kosher salt 2 tbsp duck fat or…
By “Nick”It’s the perfect hangover meal, broke student meal, desperation meal. Everyone knows fried rice.It’s the quintessential, ubiquitous, iconic Chinese rice dish that’s a staple at food courts and fine dining restaurants alike.There are versions in Japan (chahan), South Korea (bokkeumbap), and even Ecuador (chaulafan), not to mention chef-y takes by Danny Bowien and Jean-Georges,…