June 7, 2016 In All recipes, Condiments, Dairy, Seafood

THE EGG YOU DIDN’T KNOW YOU NEED – PART II, SALTED YOLK TARTAR SAUCE AND SPICY FISH STICKS

[ezcol_1half] This is Idea No 2 for incorporating what I call the red diamond of foods, salted duck yolk, into your everyday cooking regimen (check the previous post for a new age of carbonara!), and that is, it makes an over-the-top, creamy and decadent base in mayonnaise or aioli which goes on to become thousand different sauces with limitless possibilities. In this case, an incredibly rich tartar sauce which is worlds away from those pale-assed, loose-fitted watery blah that we've gotten too used to to question its legitimacy.  This tartar sauce, using cooked then pureed salted duck yolks, has a creamier and velvety mouthfeel with a hidden depth of richness that whispers its secret through its beautiful orange-yellow hue.  Yes, this tartar sauce uses 2 extra salted yolks for the amount that's made (the yolk-to-oil ratio), and you may be inclined to suspect that the difference may simply just be a result of the extra yolks, regardless whether it's salted or fresh.  But I can't sss this loud enough - salted duck yolks do not taste like plain egg yolks!  They just don't, ok?  Does fresh pork belly taste like bacon?  Huh?  Does milk taste like cheese?  Huh?  We y'all female homo-sapiens but do I look like Giiiiiisele?

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January 10, 2015 In All recipes, Condiments, Vegatables

MASHED POTATO BUTTER AIOLI W/ FRIED CAPERS

[ezcol_1third] IS IT MASHED POTATO, OR IS IT A SAUCE?  IT'S THE BEST OF TWO WORLDS. [/ezcol_1third] [ezcol_2third_end] In the past few days, I don't know if you can tell, but my year-long travel-ban situation (recap: sick soupy Dumpling has been losing his juice) has advanced to some sorta voluntary house-arrest, and besides spending all my time migrating him in between the bed and the bathroom, I'm also doing everything I can to not make it too obvious, that I'm trying to live out of a single potato. And now I'm doing it again.  Guess I gave up. But really though, am I the only one fascinated?  I mean, what's the one thing most feared, about an aioli or butter sauce?  No, not that it'll grow you an extra thigh, which it will and that's that.  But it's actually, with radical willingness, that both itself and your heart, it'll sadly break (so true, Yoda.  so true).  Which is what makes this recipe, a hybrid between mashed potato and butter aioli, so superbly amateur-friendly.  We all know how the line between a "side-dish" and a "condiment" goes increasingly blurry for the most creamy and buttery "mashed potato" of its kind.  So why not smudge the line even further?  A smooth and silky butter aioli

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July 17, 2012 In All recipes, Noodle/Pasta/Rice, Seafood

Octopus 8/2

(简体)（繁體） HuuuuuGE~!  And, no.  I couldn't help it.  I know I'm supposed to be nurturing baby tartlets, or summer fruitcakes, or at least an icy cocktail because that's just the kind of things people like to lust over this time of the year.  Not some giant 8-legged sea monster that they rather watch strangling the Empire State Building, than laying dead in their kitchen sink.  But, no.  I.  Just.  COULDN'T.  Help it.  Have you ever tasted a great octopus?  If pure culinary bliss doesn't do the trick, let me appeal to sentiments.  This beauty instantly brings me back to my fond memories of that wonderful and sunny day in Nice, when Jason found a specialty food shop that gave us the most succulent marinated octopus to snack with on the way strolling back to the hotel.  And I thought to myself, "Nevermind craving this back home because I would NEVER find a quality, freshly octopus

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July 9, 2012 In All recipes, Condiments, Dairy

Don’t-Do-It-In-Provence Aïoli

(简体)（繁體） Word on the street has it for some time, that Tony has wrapped his last episode of No Reservations, and filming what is said to be his last season of The layover.  Roughly 1 month ago, the cold-blooded confirmation came in his blog that he is indeed parting with the shows that have come to be a great part of my culinary adventure for the past 9 years.  

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