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Recipes
Cashew Chicken
This takeout classic was published in the New York Times when Tim Ma and Andrew Chiou from the Lucky Danger were included in a round-up of Asian American chefs celebrating Chinese-American cuisine. Though long on the page, the recipe move quickly–make sure you have your ingredients prepped [...]
Recipes
Crab Remoulade with Jicama, and Mango Vinaigrette
Executive Chef Rushing’s chapter at Brennan’s includes adding dimension to a traditional Crab Remoulade with Jicama, and Mango Vinaigrette.
Recipes
Charred Octopus with Jicama Salad and Smoky Jalapeño Paste
Soak octopus in ice water and mix with about 1/8 cup of kosher salt for about 30 minutes to remove any impurities. Once soaked, drain and set aside.
Recipes
Jicama Green Apple Slaw
Mix the first six ingredients together in a medium-sized bowl. In a separate smaller bowl, whisk the rice wine vinegar, lime juice, and honey together until blended. Slowly add the sesame oil and whisk until blended.
