A month of prep time and several iterations of meat to fat to spice ratios led to the below recipe. One of the key distinguishing features of these kebabs is "umami," a difficult-to-describe savory taste traditionally empasized in Japanese dishes. To get umami, I added MSG to the recipe. If you don't like MSG, you … Continue reading Garlic Habanero “Umami” Kebabs
After being inspired by watching Mark Wien's video on Tokyo Ramen Tour I decided to recreate this "authentic" version of Japanese Ramen noodles myself. Getting halal authentic Ramen noodles is virtually impossible here in the US, as pork broth is the most widely used broth at Ramen restaurants. This dish is far removed from the … Continue reading Japanese Style “Halal” Ramen Noodles
For the Meat on a Stick competition, I wanted something easy to make that would be memorable. I searched for a flavor profile with a nice, explosive kick. Like always, I wanted to stay MIME (Maximum Impact, Minimum Effort) with simple ingredients and techniques to make kababs like these. Ingredients 73/27 ground beef from Restaurant … Continue reading Kababombs!
Come early! Each team will be selling samples for only $1 each!
Spice-rubbed Roasted Corn (Masala Bhutta). See the video at bottom of page. It should help clarify the technique used here. Commonly eaten as street food in India and Pakistan, this "masala bhutta" recipe elevates the flavor of roasted corn by rubbing it with lemon/lime and south asian spices. Credit goes my friend Ferhan who introduced … Continue reading Healthy spice-rubbed roasted corn (Masala Bhutta)
Grilled Nashville Hot Chicken After a recent trip to Hattie B's in Nashville, TN, I sought to reproduce their sweet and spicy flavors on the grill. Basically, I used our method of making (non) fried chicken on the grill, and after it was done, I "painted" it with the spicy oil. The below recipe is … Continue reading Grilled Nashville Hot Chicken
Uyghur Lamb Skewers. In the northwest part of China, the ethnically Uyghur people - who are religiously Muslim - have blended flavors from South Asia, the Middle East, and other regions of China. The below recipe (adapted from several recipes found online including this excellent one) results in a savory and spicy lamb that leaves … Continue reading Uyghur (Muslim Chinese) Lamb Skewers