Tag: red-and-the-wolf
10 recipes
Black Garlic Whipped Potato
Silky whipped potatoes enriched with butter, cream, and sweet, molasses-deep black garlic. A fusion twist on the steakhouse side.
Chili Crisp Deviled Eggs
Classic deviled eggs with an umami-rich miso-mayo filling, topped with crunchy chili crisp and fried garlic. A fusion party bite.
Elotes Caesar Salad
Mexican street corn meets Caesar salad: charred corn, cotija, and hominy on romaine with a green-chili Caesar dressing.
General Tso's Cauliflower
Hand-battered cauliflower fried crisp and tossed in a sweet-savory General Tso's glaze. A vegetarian take on the takeout classic.
Mushroom Bulgogi
King trumpet and shiitake mushrooms in a sweet-savory Korean BBQ marinade, seared hard and served over rice. A meaty vegan bulgogi.
Peruvian Chicken Bao
Steamed bao filled with char-grilled Peruvian-marinated chicken, creamy ají verde, and quick pickles. A fusion handheld.
Peruvian Grilled Chicken with Ají Verde
Char-grilled chicken marinated in cumin, garlic, and soy, served with a bright, spicy Peruvian ají verde green sauce.
Smoked and Flash-Fried Wings
Chicken wings smoked low for deep flavor, then flash-fried for shatter-crisp skin. The best-of-both-worlds wing method.
Szechuan Hot Chicken Bao
Pillowy steamed bao stuffed with fried chicken thigh in a numbing Szechuan chili glaze, with togarashi mayo and quick pickles.
Szechuan Spare Ribs
Pork spare ribs cooked sous vide until fork-tender, coated in a Szechuan peppercorn brown-sugar rub, and flash-fried crisp.