pwdrdayz Posted June 8, 2011 Author Share Posted June 8, 2011 Cheese fried king crab?!?!? Please PM recipe! That just sounds so wrong in so many good ways! Link to comment Share on other sites More sharing options...
leephan79 Posted June 8, 2011 Share Posted June 8, 2011 This thread is now so full of win. Win win win. Win. At what restaurant did you say you work? Next time I'm in DFW, I'm hitting that shit up. No restaurant, full time personal chef. Link to comment Share on other sites More sharing options...
dudeondacouch Posted June 8, 2011 Share Posted June 8, 2011 Wack. You're dead to me now. see what I did there? Link to comment Share on other sites More sharing options...
leephan79 Posted June 8, 2011 Share Posted June 8, 2011 Cheese fried king crab?!?!? Please PM recipe! That just sounds so wrong in so many good ways! It is a very delicious method of cooking introduced by a Chinese chef from Caliornia here in Dallas Texas in the mid 90's. It is usually served as Cheese Lobster at Chinese wedding banquets. This dish usually cost on average $40 for 1 Lobster or Dungensess Crab. Its a big hit all throughout Dallas Authentic Chinese restaurants. I use the same method on King crab legs so this dish will be an arm and leg (no pun intended). To make this dish you need wok skills and a burner that can get to 2000F. Very difficult to make this dish at home without wok skills so even if I gave you this recipe, you will not be able to reproduce it. This recipe is also highly kept secret as you will NOT find it on google. I am friends with the owner of the restaurant that first introduced this dish in Dallas. That is how I know it. Sorry Link to comment Share on other sites More sharing options...
dudeondacouch Posted June 8, 2011 Share Posted June 8, 2011 Link to comment Share on other sites More sharing options...
DrSpeed Posted June 8, 2011 Share Posted June 8, 2011 goddammit you do a great job at plating food.... BANNED FROM THE TIKI FORUM. Link to comment Share on other sites More sharing options...
TrueWhiteBoy Posted June 8, 2011 Share Posted June 8, 2011 We're still waiting for the restaurant opening Link to comment Share on other sites More sharing options...
leephan79 Posted June 10, 2011 Share Posted June 10, 2011 Browning some beef short ribs http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/_DSC0972.jpg Braised Short Ribs with Mango Cilantro Salsa http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/_DSC0976.jpg Braised Brisket http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/Cook-Out%20at%20Jowins/IMG_6482.jpg Link to comment Share on other sites More sharing options...
legacy360 Posted June 11, 2011 Share Posted June 11, 2011 Dangit now I know whatever I eat for dinner won't taste as good as that ^^ Link to comment Share on other sites More sharing options...
dtmenace Posted June 11, 2011 Share Posted June 11, 2011 leeze, please stop adding mayo to your dishes ... your customers will be happier w/out it.. Link to comment Share on other sites More sharing options...
pwdrdayz Posted June 16, 2011 Author Share Posted June 16, 2011 Black mussels w/ chorizo and a red cream sauce. http://i1080.photobucket.com/albums/j328/davidkbeck/mussels.jpg Link to comment Share on other sites More sharing options...
leephan79 Posted June 20, 2011 Share Posted June 20, 2011 leeze, please stop adding mayo to your dishes ... your customers will be happier w/out it.. huh? Link to comment Share on other sites More sharing options...
leephan79 Posted June 20, 2011 Share Posted June 20, 2011 Looks good, like the decor on plate. Recipe for cream red cream sauce please! Link to comment Share on other sites More sharing options...
pwdrdayz Posted June 20, 2011 Author Share Posted June 20, 2011 Looks good, like the decor on plate. Recipe for cream red cream sauce please! It's actually just a basic cream sauce of white wine, butter & heavy cream. The red color comes from the fat of the chorizo. Link to comment Share on other sites More sharing options...
dwolson2 Posted June 20, 2011 Share Posted June 20, 2011 how do you basically make it?...lol Link to comment Share on other sites More sharing options...
pwdrdayz Posted June 20, 2011 Author Share Posted June 20, 2011 Brown the chorizo and set aside. Sauteed garlic, shallots & sweet peppers in butter. Add white wine and bring to simmer. Add mussels (only takes them a couple minutes to open) chorizo and heavy cream. Top w/ fresh cilantro. Serve w/ toasted french bread for dipping. Link to comment Share on other sites More sharing options...
RyanGT Posted June 20, 2011 Share Posted June 20, 2011 Is there some kind of noodles there or are those the sweet peppers? . . I have enough drama for now..... Link to comment Share on other sites More sharing options...
pwdrdayz Posted June 20, 2011 Author Share Posted June 20, 2011 Is there some kind of noodles there or are those the sweet peppers? No noodles. Those are the sweet peppers. Link to comment Share on other sites More sharing options...
pwdrdayz Posted June 20, 2011 Author Share Posted June 20, 2011 Sauteed asparagus, panko crusted eggplant & flank steak. http://i1080.photobucket.com/albums/j328/davidkbeck/flank.jpg Link to comment Share on other sites More sharing options...
leephan79 Posted June 21, 2011 Share Posted June 21, 2011 Kobe Beef Maki http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/_DSC1278.jpg Chicken Cordon Bleu http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/_LKP1353.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/_LKP1361.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/_LKP1366.jpg http://i416.photobucket.com/albums/pp243/Leephan79/Cooking/_LKP1365.jpg Link to comment Share on other sites More sharing options...
TrueWhiteBoy Posted June 21, 2011 Share Posted June 21, 2011 I've never appreciated the Thanks button as much as I do right now. Link to comment Share on other sites More sharing options...
-TT- Posted June 22, 2011 Share Posted June 22, 2011 moar pics of teh ladies! Link to comment Share on other sites More sharing options...
pwdrdayz Posted June 24, 2011 Author Share Posted June 24, 2011 moar pics of teh ladies! Sorry to disappoint. Grilled salmon w/ toasted pine nuts & pistachios. Portabella stuffed w/ goat cheese, avocado, mixed peppers, garlic & ginger. http://i1080.photobucket.com/albums/j328/davidkbeck/salmonshroom.jpg Link to comment Share on other sites More sharing options...
dudeondacouch Posted June 24, 2011 Share Posted June 24, 2011 ladypics Why are teh wimmenz in your pics always eating food in the kitchen? Are they assistants or something? I would expect the type of people that employ a professional chef such as yourself to prefer a fancy 12ft dining table. Link to comment Share on other sites More sharing options...
leephan79 Posted June 26, 2011 Share Posted June 26, 2011 Why are teh wimmenz in your pics always eating food in the kitchen? Are they assistants or something? I would expect the type of people that employ a professional chef such as yourself to prefer a fancy 12ft dining table. They are my waitress. Link to comment Share on other sites More sharing options...
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