Recipes

Squid Ink Ricotta Gnocchi

Squid Ink Ricotta Gnocchi

Nothing beats the texture of ricotta gnocchi and the salty sea taste of squid ink risotto. I was developing dishes for my friend Mayur Subbarao’s birthday in 2009 and since it’s madness to serve risotto at a party for 50, I decided to try making squid ink ricotta gnocchi for the pasta canapé. I served […]

Soy and Beer Marinated Ribs with Kabocha Mash

Soy and Beer Marinated Ribs with Kabocha Mash

Ribs. Fuck Yeah. I wanted to incorporate the beer kindly provided by Asahi for Loving Day into as many of the dishes as possible, like braising the bunnies in the Asahi Kuronama. In this preparation, the marinade is made with Asahi Select and used to steam the ribs, adding flavor and awesomeness. Ingredients Ribs Soy Sauce […]

Lamb Pâté with Shiso Jelly

Lamb Pâté with Shiso Jelly

We partnered with Apple Pond Farms for the May Day lamb dinner and received some lamb liver, in addition to the belly, shoulders and head. Shiso is often called Japanese mint, so this is my take on the classic American pairing of lamb and mint jelly. Ingredients Liver Fat (we used pork fat back) Stock […]

Grilled Chicken Hearts, Yakitori-style

Grilled Chicken Hearts, Yakitori-style

While many people are familiar with the word Yakitori, what they might not know is that not only does Yakitori refer specifically to chicken but also that Yakitori shops are the Japanese version of snout-to-tail—excuse me, beak-to-cloaca—eateries. Everything from the gizzard (zuri) to the butt (bonjiri) are put on a stick and grilled. In January […]

Wasabi Deviled Eggs

Wasabi Deviled Eggs

In May of 2009, Hapa Kitchen did a dinner on the Queens County Farm Museum property. While it was meant to be a lamb-centric dinner, the farm had amazing eggs that we just had to find a place for on the menu, and so we tested three recipes: Curry, Wasabi and Five-spice. Somehow Thai Green […]

Adzuki (Red Bean) Crème Brulee

Adzuki (Red Bean) Crème Brulee

In June of 2009, Hapa Kitchen did a duck dinner with D’Artagnan and Sang Lee Farms. We started the meal withbeautiful cocktail created by Mayur Subbarao, the Huan-huan: Gin, rose syrup and lime. I wanted to finish the meal with something red, some Frenchy and an appropriate way to finish off a luxurious all duck […]

Duck Sliders with Pickled Eggplant

For the Loving Day event, I wanted to make traditional looking American pub fare with an Izakaya slant. All the protein on the menu came from Craig at Hoosic River Poultry and all the produce came from Sang Lee Farms. Even though it’s a quick pickle, I would recommend making the Pickled Eggplant first. Paired […]

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