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By Chile Doctor, August 13th, 2009, at 7:19 am
Saltimbocca. The very word is both elegant and exotic at the same time. I’ve enjoyed veal saltimbocca for decades years a long time, in restaurants as scattered as San Francisco to Xiamen. (I’d tell you exactly how long I’ve been enjoying this dish, but that might distress you; after all, when I was a kid [...] Read more »
By Chile Doctor, July 28th, 2009, at 5:20 pm
The sun comes up early in Shenzhen, and today it brought rain with it. In fact, a deluge. So much rain it had to get an early start, and the thunder and lightning preceded first light by about an hour. That left plenty of room for a second big storm to hit as dawn broke. [...] Read more »
By Chile Doctor, July 23rd, 2009, at 5:00 am
A quick post today; lots of stuff happening, and the trip to China is just around the corner!
Sometimes, even bold fish can come out, well, a bit bland. The way chefs solve this problem is to build a bold pan sauce and pour it over the dish. Here’s one such sauce that works great on [...] Read more »
By Chile Doctor, May 28th, 2009, at 6:38 am
Photo from “Cooking Up a Storm”
Ken Hom is one of the most prolific cookbook writers you never heard of (I bet). He’s been pumping out books on Chinese, Thai and other Asian cuisines for more than 25 years now, and he’s been featured on television cooking shows.
He even did “East Meets West” style cooking and [...] Read more »
By Chile Doctor, November 6th, 2008, at 6:00 am
A strange conversation with my wife comes to the rescue…
I’m trying to find a distinctive sobriquet (get THAT word into your usual Friday night cocktail conversation!) for my fairly regular Thursday posts on fish dishes. I like to get the fish recipe out on Thursday, so anyone who wants fish on Friday will have time [...] Read more »
By Chile Doctor, October 30th, 2008, at 6:00 am
Most times, I prefer simple recipes over complex. Less to go wrong, and if the ingredients are fresh there will be plenty of flavor. Sometimes, though, I like to pretend I’m a chef and try something a little bit showy or involved.
This recipe is more on the show side:
Ancho Chile Fish
That’s not to say it’s [...] Read more »
By Chile Doctor, October 23rd, 2008, at 6:00 am
Here’s a quickie for your fish requirements. (No, those fish don’t need a quickie, YOU do!)
Black Bean Garlic Fish
This one is flavorful and spicy (if you include the chile strips), but what I like about it is how easy it is to make. Almost any firm white-flesh fish works. Probably would work for shrimp or [...] Read more »
By Chile Doctor, July 15th, 2008, at 7:11 am
Most of us think of fish dishes as mild, with flavors that kiss the palate and linger like a first kiss: lemon, dill, parsley, cream and so on.
There’s another way to flavor fish: Hot curry. This one arrives on the tongue like a torrid but doomed love affair, full of heat and zest, leaving you [...] Read more »
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One Year Ago- 2009-03-12 No Articles; Sorry!
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