The Culinary Institute of America

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Savory Egg Tartlets: Chawanmushi-Style Dan Tats Sep 16, 2023

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Chawanmushi is a savory egg custard that is a beloved Japanese comfort food. Chawanmushi means "steamed in a teacup" because the custard is cooked and served in a small serving bowl or cup. In this chawanmushi with a twist, the custard is served like dan tats, or the Chinese egg custard tarts served in Dim Sum. These chawanmushi tartlets are a beautiful shared appetizer, grab and go snack, or amuse bouche.

Get the Savory Egg Tartlets recipe here!

China: Part 2: A market tour of Chengdu with Fuchsia Dunlop Sep 15, 2023

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Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet.

Rice Paper “Chimichangas” Jul 24, 2023

Show notes

Chimichangas are delicious deep-fried burritos popular in Tex-Mex casual dining. These Asian-inspired chimichangas are made with rice paper, and filled with sushi rice, roasted peppers, halibut, and sweet and spicy Thai Chili Sauce. These rice paper chimichangas are a fun and delicious Tex-Mex and Asian mash-up!

Get the recipe for Rice Paper “Chimichangas” here!

Fat Washed Ponzu & Beurre Blanc Sauce Jul 23, 2023

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Fat washing is a mixology technique in which you infuse fat into a liquid, and the fat separates and rises to the surface. The result is two flavorful products. The fat is infused with the flavor of the liquid, and the liquid is infused with the flavor from the fat. Mixologists like to fat wash various alcohols to add more depth, mouthfeel, and complexity to cocktails. Chefs can use the infused butter, duck fat or olive oil to make delicious sauces. In this video, Kikkoman Executive Chef Andrew Hunter shows us how to make fat washed citrus seasoned ponzu. Using the fat washed ponzu, he makes a delicate and aromatic beurre blanc served over roasted halibut.

Go to the Fat Washed Ponzu & Beurre Blanc Sauce recipe here!

PLT Sandwich: Pork Belly, Lettuce and Tomato Sandwich Jul 22, 2023

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The status of the BLT as the king of all sandwiches is based on its perfect balance of salty, savory bacon, creamy mayo, sweet and acidic tomato, and crunchy lettuce and bread. This PLT gives a BLT an upgrade! In place of regular bacon, this sandwich includes pork belly breaded in potato chips and panko for an added level of umami and crunch. This decadent pork belly, lettuce and tomato sandwich is sure to become a signature menu item!

Get the PLT sandwich recipe here!

Portabella Mushroom Rings Jul 21, 2023

Show notes

Kikkoman Executive Chef Andrew Hunter makes a delicious twist on onion rings using portabella mushrooms. He cuts the portabella mushroom caps using ring cutters of various sizes, then roasts, breads, and fries them. The crispy and meaty mushroom rings are finished with a drizzle of sweet and savory Kikkoman Sushi Sauce, or unagi tare. These mushroom rings make a fabulous savory and crispy appetizer, or a delicious addition to a burger or salad. The mushroom rings are crispy on the outside and have a great meaty texture on the inside.

Get the Portabella Mushroom Rings recipe here!

Grilled Mahi Mahi with New Mexico Chile and Coconut Coulis Jul 20, 2023

Show notes

This grilled mahi mahi is paired with New Mexico green chile and coconut coulis, tostones, and a pineapple, jicama, and black bean salsa. The coulis is made with sweet and earthy New Mexico green chiles, garlic, cilantro and coconut cream for a delicious and luxurious sauce that will pair well with any protein. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.

Get the Grilled Mahi Mahi recipe here!

Smorrebrod with Roasted New Mexico Chiles, Salmon, and Herbed Cheese Jul 19, 2023

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A Smørrebrød is a Scandinavian open-faced sandwich traditionally served on sourdough rye bread called rugbrød. In this video we show you how to make a Smørrebrød topped with roasted New Mexico green chiles, cured salmon, radish and herbed cheese. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.

Get the Smorrebrod recipe here!

New Mexico Pizza: Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, and Pecans Jul 18, 2023

Show notes

This New Mexico Pizza is topped with Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, Arugula, Honey, and Toasted New Mexico Pecans. Give it a try and it might become your new favorite pizza! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.

Get the New Mexico Pizza recipe here!

New Mexico Chile, Corn and Cheddar Pudding Jul 17, 2023

Show notes

This New Mexico Chile, Sweet Potato, Charred Corn and Smoked Cheddar Pudding has a wonderfully rich, creamy, and custardy texture with delicious southwest flavors. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.

Get the New Mexico Chile, Corn and Cheddar Pudding recipe here!

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