October 4, 2012 |
Tonight's dinner idea comes courtesy of a Culinary SOS request from John in Oak Park, who writes: "My wife and I had Chi Dynasty in Studio City recommended to us. We went there last Saturday and had three appetizers, one of which was the Chinese chicken salad. Its menu professed that it was "voted best in town. " I'm not sure who did the voting, but I can certainly say it was one great salad! Can you get the recipe?" Fresh and bright, with no shortage of crunch, Chi Dynasty's salad comes together in less than an hour.
August 27, 2012
A few weeks ago, we ran the recipe for 14K's tuna tartare in our Culinary SOS column. The recipe calls for the tuna to be cut into a brunoise , a French term for a fine dice, typically 1/8-inch cubes. Because the tuna fillet was soft, we placed it in the freezer long enough to firm it up so we could get a nice, clean dice as we tested the recipe. It's a simple trick that works for any meat when your knife cuts are important: Simply place the wrapped raw meat in the freezer just long enough to firm it up before slicing and dicing.
May 19, 2012 |
Dear SOS: My wife and I recently dined at the 14K restaurant at the Crowne Plaza in Washington, D.C., during happy hour, and we had the most wonderful and addictive ahi tuna tartare. We had it every day we were there. Can you please get the recipe for this? It seems like a simple five- or six-ingredient dish with fried wontons, but I just cannot seem to figure it out. Thank You, Matt Euen West L.A. Dear Matt: Simple yet bold with bright, fresh flavors, this dish makes the perfect appetizer whether you're planning for company, a party or even an intimate meal.
April 28, 2012
Total time: 25 minutes, plus cooling time Servings: This makes about 1½ cups chile oil Note: Adapted from "China Moon Cookbook" by Barbara Tropp. 1/3 cup dried red chile flakes 3 tablespoons fermented black beans, unrinsed and coarsely chopped 2 large cloves garlic, slightly crushed 1 tablespoon minced fresh ginger 1 1/4 cups canola oil 3 tablespoons sesame oil 1. In a small saucepan, combine the chile flakes, fermented black beans, garlic, ginger, canola and sesame oils.
August 18, 2011 |
Dear SOS: My wife and I had Chi Dynasty in Studio City recommended to us. We went there last Saturday and had three appetizers, one of which was the Chinese chicken salad. Its menu professed that it was "voted best in town. " I'm not sure who did the voting, but I can certainly say it was one great salad! Can you get the recipe? John Goodman Oak Park Dear John: Chi Dynasty was happy to share its recipe with us, which we've adapted below. Chi Dynasty's Chinese chicken salad Total time: 40 minutes Servings: 4 to 6 Note: Adapted from Chi Dynasty in Studio City.
July 8, 2010
Carrots su-age Total time: 25 minutes Servings: 4 Note: If possible, shave the carrots using a mandoline for more of a "chip-like" shape. 4 large carrots, peeled and shaved into long, thin shavings, about 3 inches long Canola oil (you can mix in a couple of tablespoons of sesame oil for flavor) Salt to taste (optional) 1. Fill a medium pot, preferably cast iron, with enough oil to come up the sides 2 to 3 inches. Heat the oil over medium high heat until a thermometer inserted reads 325 degrees.