#ad a japanese inspired steak frites + sauce au poivre #Cascade_Partner Messy, but the dishwasher made it an easy cleanup with #CascadePlatinumPlus. Go to the link in my bio to learn more #steakfrites #sauceaupoivre #CleanTok #dishwasherhack #cleanwithme #cleaninghacks
Lobster Uni Chitarra 🤫🦞 While us being avid uni fanatics made the uni addition inevitable, the true recipe inspiration came from our love of home-made pasta, bold seafood flavors, italian-asian cuisine and of course, @peggygou #lobster #uni #chitarra #pasta
dry-aged kinmedai, or golden eye snapper, cooked “matsu kasa” style for crispy scales ankake, a sauce made from it’s bones & dashi stock shiso herb oil + hanaho, or shiso flower buds #kinmedai #dryagedfish #dashi
if you don’t like uni, go away. if you like uni, i love you murasaki uni and uni yuzu sabayon foam kinpira gobo (braised burdock) and fried burdock threads kinome, or sansho pepper leaves #uni #seaurchin #burdock
this past year, i think i’ve cooked over 100 ducks 🦆 i’ve learned a lot, and i owe a lot of those teachings to two very important chefs, Justiv Vu and Khanh K. both have been generous with their time and knowledge to teach me how to fabricate and roast dry-aged duck. love you guys 🥰 fabrication of a duck: 1 - fresh pekin duck (it can’t be previously frozen) a pair of scissors honesuki knife (my preference) rondeau + ice baths five spice + dried licorice in a tea baller chinese red vinegar (heavy splash) salt (5%) 1 duck will yield: 1 - duck crown 1 - neck 1 - spine 2 - wings 2 - drumettes 1 - tail 2 - legs 1 - wishbone excess skin offal #dryaged #dryagedduck #pekinduck