Last-Minute Apple and Mint Cabbage Slaw

附中文食譜

My mother was a phenomenal home cook and a natural entertainer. Old family friends fondly recall the days when my mother threw banquet-style feasts at our large Chinese antique table, wooing a dining room full of guests with course after course of meticulously presented dishes fit for emperors and empresses.

My mother would begin planning weeks in advance, polishing our heirloom silverware set retrieved from the depths of storage, orchestrating her nine-course menu to ensure a seamless score for the palate.

Not a single detail escaped her. Whether it is the wreath of paper-thin cucumber half moons encircling her Poached King Prawn Salad; or the individually rolled and plated hand towels accompanying her famous Wok Fried Crabs with Ginger and Scallions - my mother executed each and every facet of her performance with precision.

Yes, my mother was a perfectionist, and she took her craft seriously. Her banquets were venerable culminations of an extraordinary culinary gift and a life dedicated to feeding her family well.

Only one thing, if any, was often missing from her banquets. Her.

Having inherited a passion for cooking and home entertaining, I periodically throw party gatherings at home, once catering up to fourteen hungry friends cramped into a tiny apartment. While my parties are never going to be full-blown formal banquets like my mother's, they invariably involved extensive planning and certain levels of stress, ranging from sheer stage fright to virtual breakdowns.

Entertaining means spending time with your friends!

The culprit? Over-ambition, poor time management, occasional kitchen mishaps (i.e. the oven rack that collapsed under the enormous weight of a three-pound pumpkin cheesecake circa 2011. Both the cake and I survived, though). Oh, and obviously, the lack of a dish washing machine is much to blame. Nonetheless, nothing can be worse than disappearing from your own party, slaving away in the heat of the kitchen and getting frazzled by things like cream that is yet to be whipped.

It took me years to finally understand Nigella Lawson's philosophy in entertaining. Entertaining means "spending time with your friends, not anguishing alone in the kitchen." And here are my two cents:

Things need not be perfect nor utterly life-changing. And, in my opinion, it is perfectly okay to cheat once a while with store-bought frozen pastry.

When deciding a menu for a party, creating dishes that are simple yet presentable is just as important as designing a coherent menu. When you are already busy dancing your solo through the dinner preparations, the last thing you need is yet another side dish that requires more complicated choreography. This is where this beautiful cabbage slaw comes into rescue.

With no more than a few ingredients and requiring just minutes to assemble, this slaw is perfect to toss together just minutes before your guests show up.

Salads always add a delightful touch to a dinner spread, complementing and balancing out other heavyweight dishes, helping to cleanse the palate in between. Without any mayonnaise, buttermilk, or even yogurt, this zingy and crunchy slaw is refreshingly light and tangy sweet, melding beautifully with mains like smokey meats, barbecue, and Mac 'n' Cheese without contributing any heaviness.

I first had this salad at Ribs and Burgers, Brisbane (some of the best ribs I ever had!) made a few tweaks, and now it became my go-to salad for my party gatherings. Check out my previous party featuring this colorful slaw!

This simple yet elegant slaw adds a wild burst of summery colors and festivity to any party!

What you'll need...
3/4 head small green cabbage (approx. 480g)
1/2 head small red cabbage (approx. 200g)
2 Granny Smith apples
A handful of fresh mint (approx. 20g)
A few sprigs of fresh parsley (approx. 10g)
Lemon juice from half a lemon
Lemon zest
1 tablespoon white sugar

Suggested additional toppings:
Raisins
Toasted Pine nuts

Directions...
1. Finely shred cabbages, discarding the core. Set aside. Core apples and chop into matchsticks. Zest lemon and squeeze juice over the chopped apples to prevent oxidization.

2. Finely chop mint and parsley. Toss cabbage, apples and lemon juice, herbs, and sugar together and finish with desired toppings.

Notes: 
＊ Select apples that are firm and crisp.
＊ If making this salad ahead of time, sprinkle lemon juice over the chopped apples and keep chilled separately from the cabbage in the refrigerator. Toss all ingredients together at the last minute.

My recent reunion party features this light and refreshing slaw to balance out heavier dishes like Slow Cooked Pork and Bean Chili and Broccoli, Asparagus, and Spinach Mac 'n' Cheese

《清新薄荷椰菜蘋果莎拉》

材料：

Mint and lemon add a pop of freshness to this slaw

青椰菜  3/4 個（約 480 克）
紫椰菜  1/2 個（約 200 克）
青蘋果  2 個
薄荷葉  約 20 克
義大利香葉  約 10 克
鮮檸檬汁  約半個檸檬
檸檬皮碎  隨意
砂糖  1 湯匙

其他配料：
提子乾
松仁

做法：
1. 椰菜去芯，切成幼絲備用。
2. 蘋果去芯，切成火柴條。
3. 檸檬表皮擦成碎碎，再在蘋果絲上榨檸檬汁，以防止氧化。
4. 薄荷、義大利香葉剁碎。把以上材料拌勻，拌入砂糖再撒上其他配料即成！

備註：
1. 建議選用果肉較爽脆而不粉的蘋果，如青蘋果。
2. 如欲提早準備此莎拉，可先切好所有材料，把沾了檸檬汁的蘋果切條跟其他材料分開冷藏，最後才加入拌勻。

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Sizzling Pork Fajitas

附中文食譜

I must confess that, in the years following college, I have gone through an awkward phase of obsession with restaurant chains like Chili's and the like. On my occasional return to the Bay Area, my eager friends always spoil me with calling the shots for a dinner venue. I, with tail between my legs, used to sheepishly propose a jolly night at Chevys Fresh Mex.

One time, after a momentary pause, my college buddy Kelley turned around from the steering wheel, shoulders slumped, eyes wide (with a trace of regret for not calling the shot), and whined in her comical exasperated way, "are you serious?"

Exact location now a distant memory, we nevertheless had an absolutely fun night. Maybe it was the signature loud colors, or the convivial family-style dining atmosphere that made these casual dining restaurants so enticing. Or maybe because Tex-Mex cuisine had barely taken root in Hong Kong at the time, and the craving definitely hit a spot. 

Perhaps it is the giant goblets of summery margaritas - and the sizzling platters that leave a trail of smoke and mouthwatering whiff of charred meat and onions in their wake as they parade from the kitchen to the anticipating tables - a sensory spectacle that halts all conversations in their track and arrests all hungry eyes and noses that add to the attraction.

Whatever the reason, chains like Chili's and Chevys serving up hearty Tex-Mex fare would always have a place in my heart. Once a while when my craving for hot sizzling fajita hits, I would pull open my spice cabinet, grab my cast iron pan and get to work. Fajitas are a wonderfully easy and fun dish to prepare for a group of friends as everyone gets to help themselves directly from the hot grill pan. Just marinate the meat overnight, have some warm tortillas ready, prepare some sides, call up a few friends, and it is a party!

Fajitas are traditionally made with skirt steak, try it with pork or chicken for a change!

Happy Cinco de Mayo! Misunderstood as it often is, the unofficial holiday commemorating Mexico's victory over the French in 1862 today has become synonamous to tequila overdose and sombreros in the United States - well in any case, when better than today to make Fajitas - a Tex-Mex "fusion" signature!

Bell peppers of any color works beautifully!

What you'll need...

1 lb pork tenderloin
2 bell peppers, sliced
2 red onions, sliced
Flour or corn tortillas
Lime wedges

Fajita Seasoning:
1 heaping teaspoon ground cumin
1 heaping teaspoon ground chile pequin or cayenne
1 heaping teaspoon oregano
1/2 teaspoon paprika
1 teaspoon garlic salt
Black pepper 
Drizzle of olive oil
Squeeze of lime juice

Suggested accompaniments:
Pico de gallo
Guacamole
Sour cream or Greek yoghurt

Directions...
1. Marinate pork in seasoning either whole or cut into 1/2-inch strips. Cutting pork into strips will allow seasoning to penetrate more thoroughly. Marinade for at least 30 minutes or overnight.

2. On a cast iron pan or skillet, heat oil and cook peppers, onions, and meat, in separate batches if neccessary.

3. Warm tortillas up either on a dry skillet or in the microwave wrapped in barely damp paper towels. Serve fajitas directly on pan with a squeeze of lime and your choice of accompaniments!

《德州墨西哥式烤肉鐵板燒》

材料：
豬柳  1 磅
彩椒  2 隻
洋蔥  2 個
墨西哥薄餅
青檸

烤肉醃料：
小茴香粉  1 大茶匙
墨西哥辣椒粉  1 大茶匙
牛至/奧勒岡  1 大茶匙
西班牙紅椒粉  1/2 茶匙
蒜鹽  1 茶匙
黑椒
橄欖油  少量
新鮮青檸汁  少量

建議配料：
番茄莞茜洋蔥「莎莎」
牛油果醬 
酸忌廉

做法：
1. 豬肉切條，用醃料醃30分鐘或醃過夜。 
2. 平底鍋（鑄鐵鍋或鐵板燒鍋更為理想）燒熱加油。
3. 放入彩椒、洋蔥，煮至微焦，翻面續煎至微焦。起鍋備用。
4. 放入豬肉，先以大火將兩面快速煎至變色，以鎖住肉汁。再轉中小火煎到肉熟。
5. 墨西哥薄餅可用乾鍋燒熱、或用微濕的紙巾包著，以微波爐加熱。
6. 完成的烤肉、彩椒、洋蔥可於熱鍋中直接上抬，隨意跟配料配搭。慢用！

Gourmet Skillet Spinach Mac 'n' Cheese

附中文食譜

Okay, let's get straight to the point - Mac 'n' Cheese ain't the healthiest food out there, nor is it ever pretending to be. But it is so downright scrumptious that we should all just indulge once a while. After all, it gives us another reason to exercise... right?
Right.

Well, the good news is at home you do have the choice to easily create a mac 'n' cheese from scratch your way that is lighter without sacrificing anything that makes a great mac 'n' cheese what it is.

Every time I set foot on New York City, I cannot help but get seduced into artisan cheese shops, their pungent aroma guiding me like a beacon. Many of these gourmet meccas also serve up grilled cheese and delectable mac 'n' cheese. On my recent food crawl in East Village, a sudden spring shower had me ducking under an awning for shelter. As I looked up, there I stood right before S'MAC, a tiny storefront specializing wholly in the almighty mac 'n' cheese. Well, I guess fate has it all planned out.

Beecher's serves up their "World's Best" Mac & Cheese

Beecher's Handmade Cheese (Union Square)
900 Broadway, New York, NY 10003

Murray's Cheese Shop and Bar (Greenwich Village)
264 Bleecker St, New York, NY 10014

S'MAC (East Village)
345 E 12th St, New York, NY 10003

Macaroni and cheese these days manifests itself in so many varied ways that long gone are the days when good old mac 'n' cheese only comes in a box with fluorescent orange powdered cheese mix. Whether it is Brie, Cheddar, Gouda, Manchego, or a combination, the cheese defines your mac 'n' cheese. You can load up on garlic and herbs, go green with broccoli, portobello and quinoa, toss in chicken or chorizo, make it gluten-free or vegan, add a touch of Cajun or even an Indian twist - the possibilities are endless. Despite all the permutations, one thing remains constant that makes this American classic truly irresistible: the dreamy creaminess and cheesiness.

My kitchen now equipped with cast iron skillets (my latest obsession), I am determined to make a mean mac 'n' cheese from scratch. I opted for 2% fat milk and went light on cheese and butter; packed in a sizable amount of baby spinach and added just a hint of Roquefort for a grown-up twist; then finally, a crispy homemade Parmesan breadcrumb to top it all - making a macaroni and cheese that is just scrumptiously delicious.

P.S. I promise to get on the treadmill... maybe another day.





What you'll need...
2 cups elbow macaroni, cavatappi, or sea shells
3 garlic cloves, minced
3 shallots or 1 small onion, finely chopped
1 1/2 tablespoon butter
2 tablespoon all-purpose flour
1 cup low fat milk
2 large handfuls of baby spinach
3/4 scant cup freshly grated Manchego cheese
2 tablespoon blue cheese, such as Roquefort, crumbled (optional)
Pinch of nutmeg* (optional)
Pinch of paprika

For the quick Homemade Seasoned Parmesan Breadcrumbs recipe, click here!

Directions...

1. Preheat oven to 200C/400F.

Bring a pot of salted water to boil, add pasta and cook until just shy of al dente, 6 to 7 minutes. Meanwhile, microwave milk on HIGH until warm, about 60 seconds.

 

2. Melt butter in a cast iron skillet or saucepan over medium-low heat, add shallots and garlic and sauté until fragrant, about two minutes. Add flour and, stirring constantly with a whisk, cook until smooth, one minute.

3. Gradually whisk in warm milk and cook for 4 to 5 minutes, until thickened and smooth. Using your hands, roughly rip handfuls of baby spinach and fold into the milk mixture. Off the heat as soon as the spinach begins to wilt.

4. Add the cheeses and season with salt, pepper, paprika, and nutmeg. Add the cooked macaroni and stir well. Pour into individual sized gratin dishes if not using cast iron. Sprinkle the breadcrumb mixture over the top of the pasta. Bake for 20 minutes or until golden and bubbly.  

Serve immediately, sauce it up with hot sauce and savor every luscious bite!

*Note: though not a must, adding just a pinch of nutmeg enhances and rounds off the creamy cheese sauce with a surprisingly bright, earthy tone.

《焗烤芝士菠菜通心粉》 

材料：

永不吃膩的經典焗芝士通心粉！

通心粉  200 克
蒜頭  3 瓣（切碎）
乾蔥  3 個（切碎）
牛油  1 1/2 湯匙
麵粉  2 湯匙
低脂奶  240 毫升
幼嫩菠菜  200 克
曼徹格芝士碎  75 克
藍紋芝士碎  10 克
肉豆蔻粉  少許
辣椒粉  少許

自製香草帕爾馬麵包糠：
多士麵包  2-3 塊（已放數天的更合適）
帕爾馬芝士碎  25 克
橄欖油  少許
香草碎  少許
蒜鹽  少許
黑胡椒  少許

預熱焗爐至 150C / 300F。用食物處理器將所有材料打碎，然後平鋪在烤盤上焗約5分鐘，直至金黃香脆。取出晾涼後置密封盒內可冷藏存放四星期。

做法：
1. 預熱焗爐至 200C / 400F。
2. 滾水裡加鹽，煮意粉時間約比包裝上指示的少1-2分鐘，煮好撈起備用。
3. 牛奶用微波爐稍為叮熱，約1分鐘。
4. 牛油用慢火煮溶，放入乾蔥及蒜蓉炒香。
5. 倒入麵粉，攪拌約1分鐘，形成均勻的麵粉糊。
6. 慢慢倒入暖奶，期間不停攪拌至麵粉糊均勻融化。融化好了以後用中小火持續加熱和攪拌，直到醬汁收乾呈濃稠狀。
7. 菠菜用手稍微撕碎，再放入醬汁。攪拌好後關火。
8. 加入芝士，持續攪拌至開始融化。此時可以試味並加入適當調味。
9. 將煮好的意粉拌入醬汁中，置入烤盤再撒上自製香草帕爾馬麵包糠。放入焗爐烤約20分鐘直至表面金黃香脆、內裏醬汁沸騰，香味四溢即成！

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Brown Butter Roasted Brussels Sprouts with Pancetta, Sage, and Almonds

附中文食譜

My love affair with brussels sprouts was a relatively recent one - not more than seven years - when I first encountered these bittersweet, bite-sized buds in America. I used to sauté them till al dente then dip them in mayonnaise - a perfect contrast for their tinge of bitterness. If you asked me, I never quite understood why kids have such profound abhorrence towards brussels sprouts, or any vegetables for that matter - but then again, growing up I did not have a choice of what to eat. I ate everything... seriously, for the love of food. I wasn't the slimmest boy next door, either.

It was really back in early 2013 when my love affair with brussels sprouts reached new heights after pigging out at Manhattan Beach Post, LA, just minutes away from the miles-stretch of Southern Californian beach. It was my first time meeting my high school buddy Pablo's better half, Brooke. Pablo and Brooke were mad in love with each other (and still are), and I, was mad in love with the Roasted brussels sprouts, emmental, hazelnuts, sage - a creation by chef and co-owner David LeFevre - a dish that hit me like a tsunami of intense flavors and textures.

This tasty dish will convert any remaining brussels sprouts skeptics

Brooke & Pablo at MB Post, LA [Feb 2013]

Roasted brussels sprouts caramelized with brown butter, are you kidding me? Ever since then, this seems to be the only way to cook and do justice to brussels sprouts. Brown butter is essentially butter that has been browned, adding a rich, nutty and toasty aroma to all that it graces, be it sweet or savory. If butter makes anything good, as the controversial Paula Deen swears by, then brown butter makes anything phenomenal. Just do it with moderation, as with everything.

It took me years to finally post this tweaked recipe that I have been too selfish longing to share all along. I tend to use whatever nuts, cheese and herbs I have on hand and in my garden. I have once tossed in sweet, garlicky Taiwanese sausages with astounding results, and another time dumped the brussels sprouts onto a bed of rocket and added a swig more of balsamic glaze and made an incredible warm salad. If you are concerned about the caloric intake from butter, use less, toss the brussels sprouts in olive oil, season, roast in oven, and finish off by pouring the brown butter over the top.

Cast iron will get you the unbeatable charred results fast and can go straight into the oven!

What you'll need...
1 lb brussels sprouts, trimmed and halved
4 tablespoons butter, sliced
Pancetta, diced (optional)
Small handful of almonds, roughly chopped and toasted
6-8 leaves fresh sage, chopped
Grated Emmental, Gruyère, or mature cheddar
A dash of balsamic glaze or balsamic vinegar

Directions...

1. Preheat oven to 160C/320F.

2. In a small saucepan, heat butter on low heat. Once melted the butter will foam up then subside. Stir occasionally with a spatula and, watching closely, remove butter from heat and transfer to a heat proof bowl shortly after golden brown specks (browned milk solids) begin to appear and you smell a nutty, toasty aroma.

3. On a cast iron or non-stick skillet, pour in most of the brown butter, reserving some for later. Add pancetta (if using) and brussels sprouts, cut side down, and cook on medium heat until the cut sides are charred.

4. Lightly season with salt and pepper, pour remaining brown butter over and roast for 7-8 mins until just cooked through.

5. When done, remove from oven and top with grated cheese, toasted almonds, and sage. Finish off with a dash of balsamic glaze. Enjoy!!

 《焦香牛油烤球芽甘藍》

材料：
球芽甘藍  1 磅（洗好切半）
牛油   50 克
義大利培根切粒  少量（素食可免）
杏仁切片  15 克 
鼠尾草  6-8片
芝士磨碎（如 瑞士艾曼托，格律耶爾，或 成熟車打）少量
義大利巴薩米可醋  少量

做法：
1. 預熱焗爐至 160C / 320F。
2. 杏仁放入焗爐烘香。
3. 牛油用慢火煮溶，期間會起泡。
4. 偶然用膠刮攪拌，煮至牛油開始呈現咖啡色小塊及聞到焦香後可以熄火。
5. 將焦香牛油倒入耐熱容器內，以防燒焦。
6. 焦香牛油預留少量備用，其餘的倒在鑄鐵鍋或易潔鍋上。
7. 將球芽甘藍切面向下連同培根平鋪在鍋上，用中火慢煎至切面呈深啡色。
8. 用鹽及鮮磨黑椒輕輕調味，淋上剩餘焦香牛油，再放入焗爐烤至熟透，約7-8分鐘。
9. 烘好後取出並撒上芝士，杏仁，鼠尾草，最後加上少量巴薩米可醋即成。慢用！

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