Author Archives: Chiuho Duval
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Black Bean Salmon
Black Bean Salmon Ingredients: 7 oz Salmon Fillet 1 T Black Bean and Garlic Sauce Pinch White Pepper 1 T Shaoxing Wine 1 T Chile Oil 1 T Vegetable Oil 1 T Ginger, minced 1 T Garlic, minced 2 … Continue reading
Cashew Pork
Cashew Pork Ingredients: 8 oz Pork, cubed and marinated Cornstarch, for dusting 2 oz Each Water Chestnuts, Snow Peas, Straw Mushrooms, Red Pepper, julienne 2 oz Green Beans, cut into short strips 1 t Ginger, … Continue reading
Mapo Beancake
Ma Po Beancake Ingredients: 8 oz Firm Tofu, large cubes 2 oz Tree Ear Mushrooms, picked 2 oz Water Chestnuts, sliced 4 oz Ground Pork Pinch each Garlic, minced Ginger, minced Scallion, minced Sichuan Peppercorn, ground 2 ½ oz Soy … Continue reading
Red Thai Curry Soup
Red Thai Curry Soup Ingredients 12 oz Chicken Stock 12 oz Coconut Milk 1 T Vegetable Oil 1 T Massaman Curry Paste 1 T Javin Curry Powder 1 t Cumin ½ C Chicken, sliced & marinated 2 T Fish Sauce … Continue reading
My Friend, John
John Kleptz is a tall, thin, reserved man – a farmer through and through.On his weekly visit to the restaurant to deliver beef, he is likely to show up with a gift of fresh peaches from his father’s tree, or … Continue reading
Garlic Pork
16oz Pork Shoulder ¼ Cup Chili Oil ¼ Cup Light Soy Sauce 2 t Black Vinegar 4 T Garlic, minced Pinch Sichuan Pepper Handful of Chives, finely chopped Handful of Scallions, finely chopped ¼ bunch of watercress Chicken Stock for … Continue reading
Evolution of a Special: Part II
This fall we have seen a couple of new specials: Pumpkin Scallops and Curry Apple Pork. I love to incorporate what is available locally to go along with the seasons. I found a few miniature locally grown pumpkins and I … Continue reading
Beijing Street Noodle
Beijing Street Noodle 9 oz Canton wheat noodle (cooked and drained) Half bunch of watercress, roughly chopped 2 cloves garlic, sliced 1/3 Beijing sauce (please see below) 2 scallions, green part only, cut into strips. Beijing Sauce 5 C … Continue reading
The Evolution of a Special: Part I
There are many aspects to Chinese Cuisine that are as reliable and consistent as a carved stone statue. There is an elemental harmony to every dish: they balance each other like yin and yang. Many recipes are tried and … Continue reading
Notes from Scotland
My recent trip to Scotland and to the Isle of Skye reminded me of the aspects of food that I love so much. I love the stories that food can tell. Scotland is a wonderful setting for a great story. The … Continue reading
