Mochiko Fried Chicken with Gochujang Aioli from Chef Sheldon Simeon
Have you ever had Mochiko Fried Chicken? It’s a delicious dish made with Japanese rice flour that gives the chicken a crispy outer crust. Chef Sheldon Simeon, fan-favorite from the popular TV show “Top Chef”, created this recipe and I’m going to show you how to make it at home. The best part is the Gochujang Aioli, which adds a spicy and tangy flavor to the chicken. So let’s get cooking!
Cheddar Bay Biscuits {Copycat Recipe}
I can’t believe that I almost forgot to share this recipe before the Holidays. For all you last-minute folks, you are in luck! Even though I have only been to Red Lobster once, the memory of the Cheddar Bay Biscuits will never leave my mind. They were the best biscuit I had ever had. After talking about them with Ben, I decided there had to be a copycat recipe out there- and go figure- there was!
New York Restaurants: The Modern
Happy 2014 everyone! I can’t believe that I am about to post a meal that I ate over six months ago, but my year was B-U-S-Y! Between traveling throughout Southeast Asia, moving back to Colorado and starting the holiday season at Restaurant Kelly Liken, I have hardly had a moment to think clearly. 2013 was probably the best year of my life and I cannot wait to see what 2014 has to offer! My new years resolution is to spend at least a small amount of time each day centering myself and being thankful for my life despite how busy or stressed I am. What are your resolutions?
New York Restaurants: Le Bernardin
From America to Japan to Italy… and on to France (and my first Michelin 3-star restaurant!). I had wanted to go to Le Bernardin for a long time, but it was always a little out of my price-range. After some research, I realized that the lunch menu is very similar to the dinner menu, but WAY cheaper! So I bit the bullet and invited my seafood-loving friend for his birthday. It was quite the experience, but not exactly as I thought it would be.
New York Restaurants: Armani Ristorante
So at this point in my New York restaurant review journey we have had American and Japanese; now let’s take a trip to Italy. This experience was unlike any restaurant experience I have ever had. The executive chef of the Armani Ristorante is the former chef de cuisine of The Modern. He was very good friends with one of my coworkers, so when he heard that we were coming in to eat he went all out. After he came out to say hello our waitress informed us that he had a menu in mind for us and asked if he had permission to serve us as he pleased. Of course we said YES! Each course was paired with a different wine and any dish involving mushrooms was garnished with more white truffles than you could ever dream of. I was in heaven.
New York Restaurants: Sakagura
I am officially on vacation! Well, I am actually sitting at the Las Vegas airport waiting for my 6 hour layover to be over. Luckily, I have saved up a handful of United Red Carpet Club passes; this means free coffee, free food and free Wi-Fi! I do have to admit that I feel a bit out of place, but it is still pretty cool. My next long layover is going to be in Japan, so I decided to share with you my meal from a Japanese sake bar called Sakagura in New York City.
New York Restaurants: North End Grill
With only a week until I begin my Asian adventure, I am realizing how many restaurants I have photos from. I want to share these great New York restaurants and my experiences with you before I forget about them! This post is the first of almost ten restaurant reviews I have for you. While in New York, I made it a point to try as many of Danny Meyer’s restaurants as possible. Being a part of the USHG family has some great benefits when you go out to eat!
New York Restaurants: Ma Peche
Wow, they weren’t kidding when they said time flies when you’re having fun! I can’t believe that I am already finished with culinary school. It seems like we only started last week! Not only am I done with school, I am done with Colorado… for now. I am officially a New Yorker, except with hippie dresses and no accent… =)
{Basque Stage} Braised Lamb Shank, Goat Cheese Beet Ravioli & Confit Root Vegetables
As some of you may know, I am applying to the Basque Stage Sammic Rising Stars Scholarship. If I win, I get to do a 3-month stage at Xarma restaurant in San Sebastian, Spain! If you follow my blog, you probably already know about my addiction to food and experiencing new cultures, and how excited I get when I can combine the two! As part of my application, I had to create a dish to share. I wanted my dish to represent who I am, as well as my style of cooking.
Puree Crecy (Puree of Carrot Soup)
I hope everyone had a great Thanksgiving (or just a great weekend for everyone in other countries)! If you follow me on Twitter you probably saw some of my photos from my family trip to NYC for the holiday. What an exhausting “vacation” it was. If there is anything the Morris family knows how to do is eat their way through any city. We are the type of family that plans the entire trip about where we are going to eat next; rough life for a foodie like me right?! I can thank my Mom for that! I was able to try bone marrow for the first time at Il Vagabondo, which I was very excited about. I ordered the veal shank, which came with a tiny marrow fork right in the top of the shank. I spread it on bread and it was melt-in-your-mouth delicious. I also spent the entire afternoon on Friday going door-to-door of my top 8 dream externship restaurants to talk to chefs and submit my resume and cover letters. As of right now I have three “trails” set up, which is like a working interview for an externship. They are at Eleven Madison Park, The Modern and Bouley. Although, my true dream externship would be to win the Basque Stage and spend 3-6 months in the Basque countryside!
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