Orange Chicken

Orange Chicken

A traditional dish from Chinese-American restaurants, orange chicken consists of crispy fried chicken mixed in a tangy, sticky citrus sauce. But, others would argue that if you've just ever ordered it for takeout or delivery, you've been losing out.

There is much to be said for the delicate balance of orange chicken prepared in the style of takeout when it is first removed from the pan. You simultaneously experience the crunch and the savoriness. But after 30 minutes, forget it. Just out of the pan, it tastes so much better. Thankfully, it's simpler than you may imagine to bring the staple of Chinese takeaway home.

"Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go." - Anthony Bourdain

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Fish and Chips

I grew up Catholic and celebrate and observe certain rules. For many catholics like myself I have to remember to abstain from meat on certain days during Lent and that means Ash Wednesday, Good Friday, and all Fridays during Lent. So during these times I make it easy on myself, these are the days you would find me having some sushi rolls or some fish and chips.

“Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing, It’s about honesty, It’s about identity.” -Louise Fresco

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Creamy Chicken Congee topped with Bacon

Add bones for the most delicious congee. It's a cost-effective and environmentally friendly method of cooking, but I use it because the chicken congee I make with the bones is far superior. Congee can be made with just water and rice; nevertheless, many traditional meals around the world use the time-honored method of adding bones to dishes that don't necessarily call for them.

“When I give food to the poor, they call me a saint. When I ask why the poor have no food, they call me a communist.” ― Dom Helder Camara

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Chili Con Carne

On a chilly, rainy day, what could be a greater cause for preparing a pot of chili? I've been questioned in the past about the beans I use for chili. I enjoy kidney beans because of their firmer, less readily breakable skin. I also know that corn is an unusual addition to chili, but it's my way of adding color. Of course, no chili is complete without some steam white rice.

After all is said and done, I realize that a lot of life's joy is spent with the people we cherish and our favorite foods. And the sweetest possible end would be a box of chili to take away for them.

"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili."- Harry James

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Surf and Turf

Steak and lobster are the perfect combination. Together, they provide a fantastic combination deserving of a special treat.

“I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.” – José Andrés Puerta

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Among my favorite comfort dishes is sinigang. I ate sinigang as a child. My father would prepare it at least once a week, typically with pork. I enjoy using shrimp when I make it.

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 Sinigang Shrimp Soup 

Adobo’s rival for the honor of becoming the national dish of the Philippines is sinigang. Depending on the fruit that soured the meal, it has a wide variety. Fruits cultivated in the Philippines such as sampaloc (tamarind), kamias (bilimbi), bayabas (guava), and calamansi (Philippine lime) are frequently utilized. I recreated this dish using lemon, a year-round fruit that is simple to find. This soup has a strong flavor profile, similar to many Filipino cuisines, with notes of umami, sour, salt, sweetness, and spice. Save the shrimp or prawn shells and heads, cook them in the broth for at least 10 minutes, and then sieve for a richer-tasting stock. I use a mildly adapted version of the Italian condiment gremolata made with parsley, lemon zest, and garlic to season sinigang for an added kick.

“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.” – Anthony Bourdain