Shaved Brussel Sprout Salad

Searching for that next new recipe for Christmas dinner?  Look no further.  There seems to always be hearty, heavy dishes on the table but how about something light that speaks to the Season.  Check out my recipe for a Shaved Brussel Sprout Salad below. People will love it even if they don't like Brussel Sprouts! 

Take a look at what else in happenin' in the kitchen.....

Stuffed Portabello Mushroom with Butternut Squash, Caramelized Onions, Goat Cheese

Meatloaf stuffed with Kale, Mushroom Red Wine Reduction, Twice Baked Potato

Swedish Meatballs, Eggplant Red Pepper Agrodulce, Celery Root Mash

Roasted Tomato Soup and Grill Cheese Croutons

Braised Icelandic Lamb Shanks

This turns into.....

This!!!  Brussel Sprout Salad

Brussel Sprout, Apple, Pomegranate Salad
Serves 4

16-18 Brussel Sprouts, medium sized (shaved either by hand or on a mandoline)
1 Apple (Gala or Fuji, thinly sliced)
1 cup Pomegranate Seeds
1/2 cup Almonds (toasted and crushed)
3/4 cup Lemon Vinaigrette
Salt and Pepper as needed

1.  Mix brussel sprouts, apples, and lemon vinaigrette.
2.  Salt and pepper as needed.
3.  Top and sprinkle with almonds and pomegranate seeds.

Vinaigrette
1 /4 cup Lemon juice
1 T Honey or Agave
1/2 cup Olive Oil
1/2 T of Garlic (minced)
1/2 T of shallots (small dice)
Salt and Pepper

1.  Mix lemon juice, garlic, shallots, and honey together until evenly incorporated.
2.  Slowly mix in olive oil.
3.  Salt and pepper as needed.

My Grandparents and the American Dream

Most recently, my Grandfather's book titled 'My Life' (soon to be available in the Library of Congress) was translated to us, Grandkids in English.  In the book my Grandfather talks about his journey from childhood, my Grandmother, having 11 children, life as a Mandarin, the Vietnam War, and living in the United States.  He remembered everything including what he ate and drank through his whole life in such detail, amazing!

When I was a kid, we'd have dinner every Tuesday night together.  All my aunts and uncles would get together around awesome Vietnamese dishes. Those memories have made me cherish food, family, and of course is one of the reasons why I cook.

Unfortunately, my Grandfather and Grandmother passed away without knowing how much I loved food.  So it's always very special when I cook for my family.  Thank you Ong and Ba for everything....which includes living the American dream.

Spinach and Feta Flatbread & Housemade Fennel Sausage and Leek Flatbread

Kale, Cauliflower, Belgian Endive Bagna Cauda Salad

Yucatan Chicken Pibil

Chicken Pibil, Mushroom Quinoa, and Brussel Sprouts

Hayley the Sous Chef sugaring up the Butternut Squash Creme Brulee

Aunt Trang, Cousins and Uncle Truong

The West sidddeeee Cousins

Storytelling with Food

Every artist, every human is inspired by something.  Everyone has a story to tell.   

Whenever I cook, it's always hard to articulate what it means. People ask me, 'how'd you come with that or why did you use those combinations?"  So here are few dishes and how they come to be from my imagination to the plate.....

'Philly Kobe Cheesesteak On the Go' 

Kobe Beef, Caramelized Peppers and Onions, Melted Pepper Jack

Back in Philadelphia, working 8-5 then going to Culinary school 6-10 pm Monday-Thursday for 2 years straight...literally running from place to place. Still crave Pat's or Genos!

'Tour of Italy'

Eggplant Rollatini, House made Italian Sausage, Bruschetta

After Culinary school, I went to Italy - from Florence, Bologna, Piedmont region, Cinque Terra, and Venice.....was enough to be the foundation of my cooking today

'Pigs Foraging'
Pork Loin, Potato Risolees, Cabbabe Apple Slaw, Shimeji Mushrooms, Perilla Leaf Pistou

This dish is dedicated to the Pig who love to eat apples and cabbage.  Think that's why these ingredients go so well with Pork. Pigs hunt for truffles in the forests of Italy and France. Can't you see it??? :)

'The Simple Life'

Soba Noodles, Radish Sprouts, Carrots, Chicken Consomne

Sometimes it's just the simple techniques, ingredients that make a dish.  What life is about.

Vegan Curry

With the days getting shorter, weather cooler, and Football season starting people tend to slack off on their summer diets.  For me, it's opposite, I get healthier cause those Holidays are coming around the corner...pass me those extra mashed potatoes and piece o' apple pie please.

Been cooking no carb meals and vegetable friendly dishes.  There's nothing I like better than broccoli, kale, and wait for it....brussel sprouts...the star of Fall vegetables and what seems to be on every Restaurant menu this time of year.  

Here's a Vegan Curry recipe I came up with. You can get whole cumin, coriander, and fennel seeds, lightly toast then grind...only if you have time of course!  Take a gander of what else has been cooking.

The main attraction is the Perilla Pesto -great with Proscuitto and Mozz

Hoisin Glazed Vegetables with Garlic Soy Poached Chicken

Italian spiked Turkey Patties with Yam and Sweet Potatoes

Vegan Curry

Recipe for Curry:
Serves 4 and leftovers

1 cup of Cauliflower, small pieces
1 cup of Kale, chopped
1 cup of Carrots, small dice
1 cup of Celery, small dice
1 cup of Onion, small dice
1 cup of Firm Tofu, medium squares
1 t Ground Coriander
2 t Ground Fennel
1 t Curry Powder
2 t Ground Cumin
1/2 t Red Chili Powder
2 T Cornstarch
1 Bayleaf
5 cups of Vegetable stock or Water
Salt as needed
Olive Oil as needed
Brown Rice

1.  Sweat onions, celery, and carrots until aromatic and wilted 4-5 minutes on medium low heat.
2.  Add tofu, cauliflower, kale and all spices, stir until well incorporated, 1-2 minutes.
3.  Add stock or water and bring to a boil, then simmer on low for 25-30 minutes.
4.  Slurry the cornstarch with a bit of water, pour into curry, bring to a boil, then simmer for another 15-20 minutes.
5. Serve with rice.

  

Summer Suppers

I like to host dinners pretty much any day but in the Summer it's just seems to be a lot more fun.  The sun sets later, breeze is balmy, and frankly people are just cheery and super relaxed.  Here's a look at what's been cooking at the digs in DTLA.  

My knife from Japan getting some action!

Ratatouille Pasta

Shepherd's Pie with Cauliflower crust, Brisket, Peas, Heirloom Tomatoes

Summer Ceviche with Shrimp

Zucchini Fritters with Cilantro Pesto and Yogurt

Skirt Steak, Mustard fused Onions, Creamed Corn

Pan Seared Chicken, Oyster Mushroom Sherry Sauce, Padron Peppers, Zuke Potato Hash