We eat a lot of tonkatsu at the Feral Cooks, and I was thinking one day of possible options, other than dredging the chop in flour, egg and panko. The alterative would have to be something thick that panko would stick to during the frying process. Turns out the tomato paste fits the bill. Miso…
Shiso-shallot butter
Here’s a compound better recipe that’s part of a larger recipe from Food & Wine. The idea is to top a steak with it straight off the grill or out of the frypan. While the premise is good, I can’t help but think the recipe is flawed. You’ll see that it calls for a quarter…
Thai Lime and Pork Patties
Here’s a basic Thai appetizer or part of a light meal. It has all the classic Thai flavors, with the addition of sambal oelek for a little bit of a spicy kick. One could use Thai peppers for that heat, too. These are really easy to make, and you’ll find a ton of uses for…
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