At this point, you'll want to reduce the heat to medium and push the pork chops to one side of the skillet so you can incorporate all.
As long as I continue to grow, my food is going to grow with me.".Kevin Tien's life in the kitchen started in an unlikely place: a sushi counter in his hometown, the heart of boudin country, Lafayette, Louisiana.
For Tien, the family-owned restaurant Tsunami was a lifeline, his first introduction to cooking—and more importantly, a glimpse into the way a restaurant can feel like home.He stayed with Tsunami through high school and college, and the job kept him afloat when he was displaced by Hurricane Katrina.He eventually landed a gig at.
in Houston and might have continued on this path—this Gulf Coast Vietnamese kid becoming a modern master of sushi—had someone not sent the whole thing sideways: Tien met José Andrés.In the four years he spent at Oyamel, Andrés' Mexican kitchen in D.C., Tien was captivated by the ways the Asian and Latin-American pantries overlap.It was a realization that planted the seed for Himitsu, Tien's first solo effort as a chef, a Petworth jewel where he connects all the dots of his life experiences.
The menu leans Japanese, with shades of Tien's Vietnamese heritage and Latin-American experience.
Nasu dengaku, a classic Japanese dish of miso-glazed eggplant, reaches toward Mexico with chile-lime vinaigrette and candied pumpkin seeds.Jamaican jerk, a balanced blend of a variety of spices including scallions, garlic, allspice, and thyme takes every-night roast chicken to Trench Town.. Get the Recipe.
Kristin Donnelly stuffs the cavities with lemon slices and thyme to roast whole fish with pre-roasted potatoes and onions.Serve the fillets sans skin and bones for a tender, citrusy dish.. Get the Recipe.
Roast Beef Tenderloin with Morel Cream Sauce.This classic beef tenderloin roasts in about 45 minutes before being enriched with a quick mushroom sauce.Winemaker Philippe Melka couldn't make a bad wine if he tried.
(Editor: Pro Freezers)