Thursday, October 29, 2009
For the first time in my life, I can say I know how George Bush feels.... Confused. But my confusion is a good confusion. Its not like trying to figure out whether I fucked up Iraq or America worse. I'm just trying to decide on a restaurant concept... and I need your help!!!! So please leave feedback in the comments, have your friends comment, etc!!!
Note: My partner and I looked at Bedstuy locations, but its probably going to be the city... sorry BK. I tried!
Concept 1: Baohaus all rights reserved, Edwyn C. Huang 2009
The idea with this restaurant is a small stand-up joint, probably two tables max. Mainly come in, eat at the counter or take to go/delivery. The menu would consist of Biscuits, Burgers, and Baos.
My partner Giovanna came up with the menu categories and I came up with the name thinking, Waffle House (southern i.e. biscuits), Bao (chinese bun sandwiches), Burgers (from germany, thus bauhaus)... you like? It kinda merges all three. The point isn't really to explicate all three categories, more just, do ya like the name?
Fried Chicken Biscuit Sandwich
Sausage Biscuit Sandwich
Burger with special sauce on martin's potato bun
Chinese Bao (pork and my special beef recipe which is what I made the "show" for!)
All items would be antibiotic free cause... Confucius says no to antibiotics. Probably $6 burger/biscuit sandwich (big biscuit), $6 for 2 baos... But don't quote me on prices! Just to give you guys an idea
Concept 2: The Spork all rights reserved Edwyn C. Huang, 2009
Everyone knows, I'm in the hood like Chinese wings (credit: Jadakiss). But, you never see good wing spots in the city serving wings with fried rice. And if they do, its shitty fried rice as my boy baer says "has a couple frozen peas, carrots, and a piece of egg floating around with MSG".
The Chinaman don't play dat shit! My fried rice is the jump-off, so, my partner and I were thinking real deal fried rice and wings.
WINGS: Original Taiwanese Street Food Flavor, Spicy Korean, Secret Recipe One (its sweet, family recipe), Japanese inspired Burnt Garlic flavor
Fried Rices: White Pepper and shrimp fried rice (white kind, no soy!), Taiwanese Red Sausage Fried Rice, Omelet Rice, Thai Pineapple fried rice, Veggie Fried Rice
You get a whole thing of fried rice with 5 wings on top for $8. Again, don't quote the price, but that's what we're shooting for.
Lastly, I'm campaigning to include a fried pork chop on the menu, but my partner be hatin on the swine!!! What up with that girl??? LOL. She said no pork on my spork!!!
PLEASE LEAVE A COMMENT and tell us first, which one you like better. Do you still like the other one or do you like none? AND, WHY? Why do you like one better than other, why don't you like the other, or why do you like/dislike either. Thanks!!!!
Wednesday, October 28, 2009
Two of the usual suspects are back.... Oxtail and Short Ribs. BUT, who thought to BBQ these cuts??? I never see these cuts bbq'd hopefully I can start a trend here. So, for the record, I do not have a smoker in my house right now so technically, this is not bbq. BUT, I am getting awesome results by doing my dry rub and then roasting in a dutch oven. Obviously I don't get the smoke flavor that makes bbq great, but its good tasting roast meat with bbq sauce.
You can always use liquid smoke, but I hate it. I made two sauces. One mustard based, one spicy tomato based w/ scotch bonnet peppers.
Monday, October 26, 2009
This is one of my favorite recipes. My mom taught me how to make salt baked chicken, but I tweaked the recipe. Its very simple so try it at home.
1) Take a large chicken and rinse with cold water (important)
2) Let the water drain and pat dry with paper towels, dry the cavity too.
3) Take a lot of sea salt and pat it all around the chicken and in the cavity. Kosher salt is good too.
4) Then, take white pepper and pat around the chicken.
5) Stuff the chicken cavity with green onions, star anise, szechuan peppercorns, and garlic. Feel free to put it in a cheese cloth and tie up. Some people like to wet the peppercorns/anise so more moisture evaporates and gives flavor, but not necessary. You just want the herbs for the "nose". This is an important strategy in cooking.
A lot of cooks think that you need every flavor to jump out. I disagree. I think a hint or nose or just a dash of something adds a depth/complexity without altering the original flavor. I'm very big on this. I like the traditional flavor of things. My mom used to never stuff the cavity, I did it just to give the chicken a different aroma and slight flavor tweak. If you over do it, its not salt baked chicken anymore. Its like some funky asian thanksgiving chicken. The beauty of this dish is the simplicity of the white pepper and salt making a crisp chicken skin.
6) Preheat oven to 375, put chicken in and cook for about an hour. I never time or check temp cause I'm lazy. You don't want plump chicken. Let it get a tad dry, the salt will dry out the skin and the meat will get juicy wet and falling off the bone.
Sunday, October 25, 2009
I live in BK and I wouldn't move, but what about a restaurant on the edge of Bedstuy and Clinton Hill? Specifically Bedford Ave and Lexington Ave? Not to give everything away, but it'd be a down home southern food type restaurant. Ideas?
The above photo is an image of the previous restaurant, which was a pizza/coffee shop. The neighborhood isn't exactly the ideal spot for artisan pizza/coffee, but maybe a good neighborhood southern food restaurant.
So, one of our readers, Mrs. RCA asked for Short Rib and here it is. I actually made some okra and short rib curry last week but forgot to take photos! And, here's our first recipe. This is my version of Kalbi Tang. Usually, restaurants and some home cooks will use MSG or Powdered Beef Stock (Sogogi Dashida). It does add flavor and a slightly enhanced soup, but MSG gives me headaches, makes me dehydrated, and food coma'd. Some people aren't affected by MSG so its up to you.
Here's my recipe, I'm sure you can find others online, but I like it this way. (FYI, I don't measure, so just estimate to taste)