Pho… Salad

 

I like Pho. I grew up on the national dish of Vietnam. If you’ve never had it, I feel sorry for you. It’s got a light but flavorful beef broth flavored with five spice, lemongrass, ginger, and garlic. When you order it you get a side plate of lime wedges, thai basil, cilantro, jalepeno, and bean sprouts. If you’re at a proper Pho selling establishment, you’ll quickly receive a big bowl filled with broth and rice noodles topped with raw thinly sliced beef. The heat from the broth cooks the raw beef perfectly. I always order Pho with the beef raw and on the side to ensure that the kitchen dosen’t pre-blanch the meat for the american pallete. If your Pho shop won’t serve you this way, find another pho shop. Continue reading

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The Ultimate Gnocchi Recipe and Crockpot Sous Vide #BREAKTHROUGH!

 

This week, I needed to make gnocchi for a project that I cannot tell you about. Do I have your interest yet? EXCITED? MOTIVATED? Good! I’ve made gnocchi before, but these gnocchi needed to be REALLY good. They needed to be STUNNING. THE most AMAZING gnocchi ANYWHERE… no pressure Alvin. Continue reading

What Inspires You?

Today, I had a rare Saturday off of work… the joys of retail life. After cleaning up a major pile of dishes from last night, I visited the Urban Harvest Farmer’s Market. As I walked around, tasting samples and looking at some amazing produce, I made my first purchase. One vendor had one of his candy striped beets sliced open. The concentric rings of red and white were intoxicating. I bought the $2 bundle of organic beets and went along my way. Earlier this week, my friend Jennifer suggested that I try green garlic. After searching booth after booth I found some! I bought a bundle and found some breakfast at Fusion Taco (the best breakfast tacos I’ve ever had!).

 

Beets and green garic do not a dinner make, so I went to Central Market and bought a single beef short rib, a dish was coming together in my mind.

 

After a relaxing, then stressful (went swimming with my iPhone 4 in my pocket… for 2 hours!), then relaxing (Apple replaced it! More on that later), I started to cook dinner.

 

The menu: Coffee Braised short rib, Sous Vide beets, Green Garlic mashed potato, Green Garlic Confit, Micro Broccoli Greens.

 

Here’s the recipe: Continue reading

The Best Steak I’ve Ever Made.

 

No detailed recipe tonight… I’m still getting over the meat-gasam I just had. I tried the “Sear- Sous Vide- Sear” method tonight and the results were stunning. Continue reading

Brunch With Bobby and Wylie…

So, I didn’t have brunch with these two gentlemen as the post title suggests… but this is what I think Bobby Flay and Wylie Dufresne would cook for brunch if they were collaborating… That would be a brunch that I’d like an invite to! The Ingredient list left to right: Blue Corn Meal, half and half, scallions, Beef “Cowboy steak” (Rib Eye), eggs, Activa RM (aka transglutaminase, aka meat glue), jalapeño, huitlacoche, and butter. Continue reading

Vegetarian. Bone Marrow.

Look at the title of this post… I couldn’t bring myself to put all three of those words into one sentence. Actually, thinking about it now conjures up some Soylent Green images… pretty disturbing, even for me.

 

You know what Wylie Dufresne says about vegetarians? “Everyone’s allowed to make really bad mistakes now and then…” Continue reading

The Sorcerer’s Apprentices Contest: Honoring the style of El Bulli

This is the dish that I made when my friend David recently told me about this contest. When I say recently, I mean like yesterday… He casually posted a link on my Facebook wall and said, "I saw this and thought of you! You should enter…" I didn’t just read this post and bang this dish out in my kitchen, there’s a bit more story behind it.

 

Continue reading