MANGO SALMON TARTARE

MANGO SALMON TARTARE + AVOCADO CILANTRO TOGARASHI SOUR CREAM.

A recipe campaign I recently did with Best Food Feed & Dairy Pure Sour Cream. Sour cream is so versatile you can almost eat it with anything. I had salmon and mango in my fridge at the time and the rest is history. Blended avocado, cilantro and togarashi with the sour cream and that’s my sauce. Picked some micro oxalis that grows all around the house outside from the garden to the drive way cracks. Garnished with lemon zest and Thai chiles all on a crispy wonton chip. Simple but soo good.

Find the full recipe at: Best Food Feed – Mango Salmon Tartare!

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ON A PERCH.

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Smoked Paprika Perch + Cilantro Soy Butter.

Seared with salt, white pepper and smoked paprika. Other ways of cooking filets of fish would be to sous vide it! Controlled temperature cooking will give you an extraordinary outcome.

To make the cilantro soy butter, take a sauce pot and melt half pound of butter with half bunch of cilantro while stirring continuously. Once all the butter is melted down add a pinch of sugar and about 1/4 cup of soy sauce. Taste to see if it’s to your liking. Add more soy if you want it any darker or saltier. To make it darker but not saltier, add about a 1/4 teaspoon of dark soy sauce. A little goes a long way, this soy is used mainly for color and flavor without adding anymore sodium.

Recommended:
+Anova Culinary Bluetooth Sous Vide Precision Cooker, 800 Watts, Black
+Pearl River Bridge Superior Dark Soy Sauce

SHENG JIAN BAO


What’s better than crispy all around?

Trying to perfect a dough the way you want is tough but I think it only gets better from here. Sheng Jian Bao translate to pan frying the baos from a raw state. Growing up eating dim sum is something I am so grateful for. But my first time traveling to Beijing back in 2014 with my mom this was one of the first things we ordered there. Exhausted from jet lag & of course always hungry, we needed comfort food in our lives. The 4 star hotel we stayed at had pork filled baos that were fluffy, crisp on the bottom; best way to start off the trip. From then on I can’t stop thinking about them.

I’ve been testing numerous dough recipes and finally one to call my own. Here’s my version and so much more to come. 

CHINESE ROAST DUCK.

The kind of duck you see hanging from the window of a Chinese BBQ place in China.

That on top of ginger & maitake rice.. Green Thai Chiles + Scallions. Yes, I could totally make and eat this all day.

HONEY GOCHUJANG DUCK


Gochujang Honey Duck. Michigan Morels. Asparagus. Carrots. Crispy Duck Skin. Cilantro Oil. 

Every morel season I either find a good amount or very few. This year happened to be very few but made the best out of it. 

FROM THE GARDEN

Grew some really good things this year. Planted more plants then I should have and got more then I anticipated. You don’t see a lot of pineapple tomatillos or Chinese purple amaranth vegetables. I’m a huge fan of fire on my food so I had to get the Thai Chiles going. My mom grows almost the same thing every year and purple amaranth is always a top priority.

It was a few years back when I had worked at a private country club here in Michigan, Oakland Hills Country Club. They took us on a work field trip to The Chef’s Garden in Ohio. It was inspirational meeting Farmer Lee Jones because he is so committed to sustainable agricultural practices. There they were growing these little pineapple tomatillos they had us all try. You peel back the husk on these tomatillos and you’ll get a burst of sweet fruity flavor. So now it’s nice to have some growing in my own garden.