Asian-American: A Cookbook

Asian-American: A Cookbook

JJ Goode, Dale Talde

Language: English

Pages: 186

ISBN: 2:00312539

Format: PDF / Kindle (mobi) / ePub

The eagerly awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde.
Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American.

Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home.















I rolled into my bodega and the guy behind the counter finished my order for me. I go, “Sausage, egg, and cheese…” And before I could finish, he chimes in “… salt, pepper, extra ketchup.” The sandwich, along with its brother, the bacon, egg, and cheese, is generally known as a breakfast sandwich, even though you can order it anytime. I mostly ate it at night on the way back from going out after my shift. It helped me maintain my girlish figure. It became a daily part of my diet the way my mom’s

it’s warm through. Season generously with more fish sauce and lime juice to taste. Divide the noodles among 6 bowls, ladle on the soup, and eat. Phot Roast Makes 4 bowls I have a problem. I really, really like noodle soup. Practically every vaguely soupy dish I eat makes me think how much better it could be if it were served in a bowl with noodles and some chopsticks. This mash-up came to me the last time I ate pot roast, that old New England standard that’s delicious but, let’s be honest,

tablespoons medium dried shrimp, roughly chopped 1 tablespoon finely chopped fresh ginger 1 tablespoon finely chopped garlic 4 fresh red Thai chiles, thinly sliced (including seeds) � cup unseasoned rice vinegar � cup oyster sauce � cup ketchup 2 tablespoons Shrimp Paste Soffrito (here), or well-stirred Barrio Fiesta brand spicy ginisang bagoong FOR THE DISH 3 (1- to 1¼-pound) steamed lobsters � cup cornstarch � cup plus 2 tablespoons vegetable oil 3 large eggs, beaten � cup loosely

that instead of banishing it altogether, I’d make it my way. To me, beets don’t bring to mind farm-to-table restaurants or Parisian brasseries. They get me thinking about the Jewish delis my brother and I used to hit up in Skokie, outside of Chicago, about borscht and horseradish and pastrami. 2½ pounds large beets (about 6) � cup plus 1 teaspoon olive oil 1 tablespoon plus 1¼ teaspoons kosher salt 1 large slice rye or pumpernickel bread, cut into �-inch cubes (about 1 cup) 1 cup sour cream

clove, peeled 1 tablespoon powder turmeric 1 teaspoon ground black pepper Combine 1 cup of the oil, the shallots, the soaked chiles and 2 tablespoons of their soaking liquid, and the salt in a food processor and process to a coarse puree. Add the remaining paste ingredients one at a time, processing until smooth before adding the next one and gradually adding a little water if necessary to help it blend. Heat the remaining 1 cup oil in a medium pot over medium heat until it shimmers. Add the

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