YumSugar

Would You Eat a Scorpion?

YumSugar — Thu, 13 Dec 2007 08:57:18 -0800

I recently went to China, and while in Beijing I stopped at the infamous street food market. I wasn't sure what to snack on, but since I'll try anything once, and had a slight obsession with Survivorman, I eventually settled for a deep fried scorpion. It was warm and crunchy, with a little tender meaty morsel in the center. And, most surprisingly, it wasn't that bad. In fact, I'd eat it again. How about you, would you ever eat a scorpion?

Ming Tsai on Best Meals, Food Politics, and What's Next

YumSugar — Fri, 25 Sep 2009 10:30:41 -0700

If it hasn't become apparent over the last few days, I'm an enthusiastic fan of Ming Tsai's. Last week, the Simply Ming chef stopped into San Francisco to host a party for the Macy's Come Together campaign. While demonstrating how to make potstickers, Ming, an exceptional storyteller, made fun of his parents who were present in the audience, told tales of mischief in France's Michelin-starred restaurants, and recalled his win against Bobby Flay on Iron Chef America ("rumor has it that I may soon face off against Iron Chef Morimoto," he told the crowd).

I got to kick back with Chef Ming, who, in between his thoughts on joining Top Chef Masters, must-have kitchen ingredients, and tips for keeping cool when hosting a party, had more surprising thoughts to share! Learn what they are when you read more

All the News That's Fit to Eat - August 27, 2008

YumSugar — Wed, 27 Aug 2008 12:15:18 -0700

Meet the blueberry's wild cousin, the huckleberry. - The Oregonian
Get the 411 on all of Slow Food Nation's events in a jiffy.- San Francisco Chronicle
Brought to light: A new string of restaurants from the underground. - New York Times
Croatia's vines prove to be resilient, much like the country itself. - Chicago Tribune
Politics and food have gone hand in hand throughout the Presidential campaigns. - Los Angeles Times
How to scale down a recipe when cooking for one. - Washington Post
Celebrity chef Ming Tsai dines like a champion on a tour through Beijing. - Boston Globe
These budget-wine picks get the seal of approval. - Houston Chronicle
Stretch your menu repertoire (and your budget) by using ground meat. - Miami Herald

Source

Do You Know What's Cooking This Week?

YumSugar — Fri, 15 Aug 2008 14:00:03 -0700

This week we celebrated a fantastic foodie wedding - one of our Sugar gals got hitched!

Although we got totally sucked into Beijing Olympics mania, we still found time to go searching for grilling thermometers and dish about our favorite weird-food combinations.

Were you around to catch all of it? Test your knowledge with our weekly quiz.

Take the quiz

Fast & Easy Dinner: Chicken Lo Mein

partysugar — Wed, 13 Aug 2008 06:45:48 -0700

Use the Olympics to teach your kids about the cuisines of other cultures. In this case, explain how the games are taking place in Beijing, and that lo mein is a typical Chinese noodle dish with stir-fried add-ins.

This variation incorporates regular pasta with soy and hoisin sauces. Although the recipe calls for mushrooms and carrots, choose the vegetables that meet your family's needs. To learn how to make this colorful, kid-friendly recipe, read more.

Chicken Lo Mein
From Family Fun

Ingredients

1/2 pound angel hair pasta
3 tablespoons hoisin sauce
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
4 to 5 shiitake mushroom caps, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli florets
1 cup sugar snap pea pods, halved
1 (15-ounce) can Chinese baby corn, drained and cut in thirds
1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips

Directions

Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds.
Then add the onion and stir-fry for 2 minutes.
Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
Heat the remaining tablespoon of oil in the pan. Add half of the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Transfer it to another plate.
Stir-fry the remaining chicken, then return the first batch to the pan. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.

Serves 6 to 8.

Print recipe with images | without images

Have You Ever Eaten Peking Duck?

YumSugar — Fri, 18 Jan 2008 01:31:31 -0800

This past October, I was lucky enough to find myself in Beijing, eating platefuls of Peking Duck. The Quanjude Roast Duck restaurant was established in 1979 and is one of Beijing's "must try" foods. There are actually several locations, and the one I visited did not let me down. The chefs carve the delicious duck table-side and when it hits your lips, it just melts. The fragrant duck meat is complemented by thin crepe-like pancakes, plum/bean sauce and some sliced cucumbers, jalapenos and lettuce. Our feast lasted quite some time, and I only left the restaurant because we had devoured every last bite, and they were closing. I'm pretty sure someone had to roll me out of the place, I was in such a food-coma bliss, that it's a bit of a blur.

So why am I talking about Peking Duck? Well it turns out that today, Jan. 18 is National Peking Duck Day. I thought you might be interested to hear about it, and then I was wondering, have you ever had Peking Duck?

View 7 Photos ›

Come Party With Me: Olympics Viewing - The Look

partysugar — Fri, 08 Aug 2008 09:15:11 -0700

Let the colors of the Olympic symbol - blue, yellow, black, green, and red - inspire the decor of your Olympics viewing party. Start by running a white cloth down the middle of a buffet table. Set the food on five circular plates arranged in the Olympic symbol pattern. Stack napkins nearby.

Stock the bar, complete with punch bowl and glasses, on another table. Make sure there is plenty of seating and that the television can be seen from all points of view. Yellow bouquets look lovely on small end tables. An official Beijing, panda bear pin makes a festive and fabulous party favor.

Source

Come Party With Me: Olympics Viewing - Menu

partysugar — Tue, 05 Aug 2008 09:00:57 -0700

The Olympics are taking place in Beijing, so I plan on serving a dim sum-inspired Chinese menu. Dim sum are small dishes usually consumed at brunch. Since my viewing is in the evening, the recipes aren't necessarily über-traditional; they are, however, divinely delicious. Shrimp shau mai are bite-sized pillows packed with delicate flavors. Chinese spareribs with teriyaki glaze will satiate the hunger of carnivore guests, while sweet and spicy fried cauliflower will tantalize the vegetarian tastebuds. When served in individual take out containers, spicy sesame noodles make an excellent hors d'oeuvre.

If you have a large crowd coming over, supplement this homemade menu with store bought Spring or Summer rolls and pork buns. To check out the recipes, read more.

Shrimp Shau Mai
From Martha Stewart

Ingredients

1/3 cup chopped canned water chestnuts
1/4 cup chopped scallions
1/2 pound shelled and deveined shrimp, chopped
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 tablespoon sherry wine
2 teaspoons cornstarch
1 to 2 teaspoons sugar, optional
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 package wonton wrappers
Shau Mai Dipping Sauce, recipe below

Directions

In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.
Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.
Fill a large skillet or wok with 2 cups water; bring to a boil.
Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.

Makes 20.

Shau Mai Dipping Sauce

1/3 cup unseasoned rice-wine vinegar
2 tablespoons freshly grated and peeled ginger

Mix together vinegar and ginger in a small bowl.

Makes enough for 20 shau mai.

Print recipe with images | without images

Chinese Spareribs with Teriyaki Glaze
From Tyler Florence

Ingredients

Spiced spare ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish

Directions

Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.
Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

Serves 8.

Print recipe with images | without images

Indian-Chinese Sweet and Spicy Fried Cauliflower
From Saveur magazine

Ingredients

12 cloves garlic
4 2" pieces peeled fresh ginger
(3 cut into thin coins, 1 julienned)
1 head cauliflower, cut into large florets
Kosher salt
2⁄3 cup cornstarch
2⁄3 cup flour
1 tsp. red chile powder
Freshly ground white pepper
2 tsp. plus 3 tbsp. soy sauce
Peanut oil for frying
2 small onions, chopped
8–10 Thai chiles, thinly sliced
1⁄2 cup ketchup
1 1⁄2 tbsp. sesame oil
2 scallions, thinly sliced
Cilantro leaves

Directions

Purée garlic, ginger coins, and 1⁄3 cup water in blender; set aside. Boil cauliflower in a pot of salted water until tender, 6–7 minutes; drain.
Whisk together cornstarch, flour, chile powder, 1⁄2 tsp. salt, and 1⁄4 tsp. pepper in a bowl. Stir in half the garlic paste, 2 tsp. soy sauce, and 3⁄4 cup water to make a batter.
Pour oil into a large deep skillet to a depth of 1"; heat over medium-high heat. Working in batches, dip cauliflower in batter; fry until golden, 5–6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate.
Drain all but about 6 tbsp. of the oil. Add onions; cook for 3–4 minutes. Add chiles and remaining garlic paste; cook until paste is lightly browned, 3–4 minutes.
Add ketchup, remaining soy sauce, sesame oil, and 1⁄3 cup water. Boil; lower heat to medium-low; simmer until thick, 1–2 minutes.
Season with salt and pepper to taste; toss cauliflower in sauce. Garnish with remaining ginger, scallions, and cilantro. Serve with white rice, if you like.

Serves 4.

Print recipe with images | without images

Spicy Sesame Noodles
From Bon Appetit magazine

Ingredients

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
11/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
11/2 teaspoons salt
1 pound fresh Chinese egg noodles (about 1/16 inch in diameter) or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Directions

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch.
Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce.
Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Serves 4-6.

*Available in the Asian foods section of many supermarkets and at Asian markets.

Print recipe with images | without images

Yum's August Must Haves

partysugar — Fri, 01 Aug 2008 05:30:08 -0700

The dog days of Summer are upon us, and August is an exciting month this year. Not only is it a time for Summer vacations, but both the Beijing Olympics and Slow Food Nation are happening. Here's my list of everything you need to survive (and celebrate!) August in the most fabulous foodie style.

View Slideshow ›

Yummy Links: From Pac-Man Cupcakes to Dog Meat

partysugar — Tue, 15 Jul 2008 09:00:04 -0700

Wow your geek friends with a Pac-man cupcake cake. - Slashfood
Suggestions for making the perfect wedding toast. - Chow
Speaking of weddings, here are five tips for picking the best caterer. - GlamDish
What exactly is fondant. - Baking Bites
Do you have what it takes to win a Major League Eating competition? Find out when you play Nintendo Wii's new Major League Eating: the Game. - Serious Eats
Use a bundt pan to easily remove corn kernels from the cob. - Simply Recipes
Celebrate the season's first tomatoeswith rosemary, garlic, and a grill. - The Kitchn
Chinese officials have confirmed that dog meat will NOT be served at any restaurants connected to the Beijing Olympic games. - The Epi-Log

Source