In addition to the weekly recipes and guides, I'm going to be sending out a monthly round-up on the first Tuesday of every month. This will replace my previous Substack newsletter and will cover a general range of food and cooking things I've found interesting!
As always, feel free to reach out with any questions or feedback!
New Orleans Recommendations
A couple of weekends ago my brother and I took a weekend trip to New Orleans, which I consider one of the best eating cities in the entire country.
A few of my favorite spots:
- Saint Germain - Amazing natural wine and small plates. I'll do the tasting menu next time I'm in town. The koji-marinated steak was incredible.
- Le Chat Noir - The best meal we had on our trip. Everything was fantastic.
- Saba - Middle Eastern spot in a beautiful neighborhood. Great for brunch.
- Cochon - OG spot for elevated Cajun food.
- Molly's Rise and Shine - Creative, greasy spoon-style breakfast food. The breakfast sandwich was fantastic. The perfect hangover cure.
- Turkey and the Wolf - A great sandwich spot from the owners of Molly's Rise and Shine.
- Peche - Fun spot for oysters and drinks. The steak tartare was great.
- Pizza Delicious - The best NY slice I've had outside of NY.
- Bud Rips - Great dive bar.
- Bacchanal - Fun outdoor venue with great wine, cocktails, and live music in a beautiful backyard setting.
What I'm Cooking
In case you missed it, I published the first MTCC recipe– Cast Iron Ribeye with Black Garlic Chimichurri. Check it out and give it a go!
One of my other favorite recent experiments has been beef fat flour tortillas. Flour tortillas are traditionally made with lard, and I've also experimented successfully with using butter and duck fat. But these ones that I made using tallow are my favorite yet. I wrote a Twitter thread outlining the whole process that you can read below.
I used AP flour from Barton Springs Mill– a local mill that sells online. I love this blend for its light nuttiness and great texture.
What I'm Using
After picking up a copy of the fantastic Mister Jiu's in Chinatown cookbook, I've been slowly stocking up on some Chinese pantry staples. Chinese black vinegar is one of my favorite new ingredients I've come across. It tastes like a mix between soy sauce, sherry vinegar, and balsamic. I've used it as a dipping sauce for dumplings and grilled pork chops, as a seasoning for rice bowls, and as an acidic kick for soups and stews.
This three year aged version from Soeos is my favorite.
What I'm Reading
Back when I was in cooking school, I picked up a copy of The Food Lab by J. Kenji Lopez Alt, and it quickly became one of my favorite cookbooks of all time. I learned an incredible amount from that book, and I've been a fan of Lopez Alt's work for a long time.
For the last few years, he's been writing a new cookbook, all about cooking with a wok. It's titled, appropriately, The Wok Book.
I picked up a blue carbon steel wok from Made In earlier this year, and this book has been a huge source of inspiration and learning. I highly recommend it.
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