Friday, April 30, 2010
Chinese Yams with sweet sauce.
Eating Turtles
A small hole in the wall Beijing restaurant, the kind where they spend less on the décor than they do on the paper napkins. As is common in most Beijing restaurants, the menu features photos of the different dishes. I was looking at laminated page after page of classic Hunan style dishes, when, I came across a photo of a turtle, whole, cooked of course and it sat on an oval plate in a broth with a garnish of chilis and green onions.
I have learned that the Chinese have no qualms about eating certain animals, such as red-eared sliders (and other turtles, such as softshells and snapping turtles), that most Americans don’t consider standard fare.
For instance, also in Beijing is the famous Night Market (otherwise known as “Snack Street”), which has achieved notoriety as being a place where one could taste a large variety of food items that would shock or even disgust many people, (I will include pictures of the Night Market soon). I did try the “Grilled Land Snake”, the “Grilled Lamb Kidneys” & the “Braised Sea Cucumber” among many other scrumptious and unusual snack foods. And they were all delicious.
However, my guest that evening, a well known Beijing Chef decided that he would order the “Hunan Style Braised Turtle” and insisted that I at least try one small bite. Not to disappoint my Chef friend and also curious, I agreed to at least try it.
And what a delight it was, slightly spicy in the “Hunan” style of cooking, but very tender delicious.
Wednesday, April 28, 2010
Sunday, April 25, 2010
Seared Scallops with homemade XO sauce and tempura style onion nest.
Peking Duck at "Da Dong Roast Duck Restaurant" Beijing.
Thursday, April 22, 2010
Heirloom Tomato Tartare
Beets are not boring.
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April
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- Chinese Yams with sweet sauce.
- Eating Turtles
- Seared Foie Gras with asparagus & ginger
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- Home to the World's greatest old world vineyards.
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- Two Happy Chefs.
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- Beets are not boring.
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About Me
- Chef Mark
- Los Angeles, CA, United States
- Executive Chef and Culinary Arts instructor. Trained in Europe. Worked in London, Dublin, Boston, NY & L.A. Among the dozens of Rock Stars, Actors, Politicians, Heads of State & Business I have cooked for, Julia Child was the most memorable.