RECIPES

 
 
Chicken, Andouille, and Red Bean Gumbo
Meat, Chicken, Pork Our American Cuisine Meat, Chicken, Pork Our American Cuisine

Chicken, Andouille, and Red Bean Gumbo

As a red bean, I’ve been in chilis a good bit, been seated next to rice, and sometimes get invited to swim in soups, so I guess it’s not all that new to be in a gumbo. It’s exciting, though, since there are definitely a few unfamiliar characters to get used to…

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Twice-Cooked Pork Belly Stir-fry #1
Meat, Pork Our American Cuisine Meat, Pork Our American Cuisine

Twice-Cooked Pork Belly Stir-fry #1

Pork belly falls into three categories of cooked: strikingly crisp, luxuriously soft, or kind of chewy. Bacon, braises, and our twice-cooked pork belly stir-fry, respectively, represent this general range.

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Shrimp Daikon Soup
Meat, Seafood, Pork, Shrimp, Soup Our American Cuisine Meat, Seafood, Pork, Shrimp, Soup Our American Cuisine

Shrimp Daikon Soup

The foundation of any soup is water, to which all manner of meats, fruits, and veggies can lend their flavors. A roux, rice, or quick blend could thicken it or fill in a stew, but I’d rather not turn a hefty hog into goo and mush little shrimp, too. So, let’s keep things clear (literally) and add just what we need on top (AKA garnishes).

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Tonkatsu
Meat, Pork Our American Cuisine Meat, Pork Our American Cuisine

Tonkatsu

Tonkatsu pairs plump pork with crispy panko to deliver a bond of deliciousness.

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