Visualize an angled crispy noodle nest spilling out with Crispy Beef Tenderloin that’s battered and so tender, you only need to pop it in your mouth without even chewing. This enchanting dish was a crowd pleaser and part of a collection of 8 small bites, main dishes and dessert with cocktail pairings from the Only At Fontainebleau Menu. This Fall Menu was launched to celebrate Hakkasan’s 15th anniversary with sister restaurants simultaneously showcasing their individual local culture and cuisine at 11 locations globally. Each location will use seasonal ingredients and Hakkasan’s signature modern approach to traditional Cantonese cuisine. The Only At Menu will change twice a year and judging from this tasting, I can’t wait to see what they’ll offer for the next one.
Chef de Cuisine Jian Heng Loo put his spin on a traditional Stir Fry French Beans usually made with dried shrimp but he used preserved olives so it’s vegetarian, how thoughtful and still gives that umami flavor. His artistry extends beyond food, his playful use of two noodle nests and lobster shell to present his dishes engage and entice you before you even taste the dish. Seafood was featured in 4 dishes and I’m thrilled because Asians excel in preparing them. To top it all, Hakkasan’s mixologist paired each course with cocktails like Serpent’s Tongue and Old Cuban.
As if 8 dishes weren’t enough, we ended with a very creative dessert which was very light even though there was cream involved! Do not take your eyes off the Chocolate Raspberry Sphere in this video.
My Chinese New Year was hosted by Hakkasan and they put on a scrumptious 13 item Yum Cha (dim sum with tea) that we still talk about a year later. You can read about it here.
Wok Charred Brussels Sprouts from Chris Kimball's Milk Street Magazine
Wok Charred Brussels Sprouts will turn Brussels Sprouts haters into LOVING them and vegetable eaters into die hard Brussels Sprout addicts! They have 3 qualities I always talk about: flavor, texture, color in that order. Wok Charring is a fail proof technique that’s quick and easy and will get you perfect results every time. Wok Charred Brussels Sprouts go with anything whether it’s a western dish with meatloaf, BBQ ribs or an Asian cheat dinner like mine with Mui Choy Pork Belly and Roast Duck, see below.
If you hurry, you can still get a free charter issue and yearly subscription discount here.
You’ll want to hear more about his new project, Milk Street Kitchen, it’s very exciting because we share a lot of the same philosophies and the project deserves a separate post, working on that.
Cooking isn’t about following a recipe, so don’t just skip to the “recipe,” take a moment to understand WHY certain ingredients or techniques are used. When you understand WHY, you will have more chance of success and this is one philosophy Chris Kimball and I share! I’ve made Wok Charred Brussels Sprouts three times, all were successful and delish. My hubby whose my tester adores Brussels Sprouts devoured them and couldn’t stop saying, umm…
What you need to know…
1. Smaller is better…
Cutting sprouts smaller creates more surface area = more charring = more flavor! I pride myself as a Wok Star to think and do things outside of the norm but I didn’t think of the obvious which is to cut them smaller so they cook faster, what a revelation, it changed the whole cooking process and flavor profile.
2. What ingredients do…
– lemon juice “wakes” up any ingredient and make it shine
– honey caramelizes and gives charring color, however, I used only half of honey in recipe and didn’t add honey at the end, I find honey/sugar masks the natural flavors of vegetables, we like vegetables with a bit of bite.
– extra-virgin olive oil handles high heat
– pepper flakes gives a wonderful kick but do NOT include at beginning of your stir fry or fry in oil, they will gag you, sprinkle in at the end
3. Wok Star Way
– adapt to the recipe with what you have e.g. I had no anchovy, so I used fish sauce for umami flavor or use tamari.
– no fresh lemons, try a sprinkle of rice vinegar which has a sweetness or just leave out
4. Wok Char vs grilling vs oven roast
– a lightweight, round bottom cast iron wok is BEST for charring sprouts, its wide opening and shape makes it easier to move sprouts around vs a flat skillet
– a steel spatula used with a wok can turn lots of sprouts vs using tongs to flip each sprout
– wok charring give sprouts an even and overall char vs grilling which has hot spots and oven roasting for me has never resulted in crispy sprouts, maybe it’s my oven.
Here’s recipe…
I eliminated step 2 (frying the seasonings) and 4 (adding more honey etc.) altogether and tossed sprouts in bowl with everything except garlic which I added to the oil with some shredded ginger like I always do when I stir fry vegetables.
I’d love to hear how your Wok Charred Brussels Sprouts turn out, whether you’re using Milk Street Magazine’s complete recipe or used some of my tips?
Here’s a short video to show just how fast those sprouts cooked!
How about trying my Ginger Honey Brussels Sprouts, it’s hard not to compare with charred version, trust me!
GrowFest Chefs Cook Off
Redlands GrowFest held annually at Fruit & Spice Park encourages you to grow, can and preserve your produce and vegetables! The most popular event there is the Chefs Cookoff and I was honored to be invited again this year to judge with Christine Najac, publisher, author, sommelier and food and wine blogger of South Florida Food and Wine, Farmer Grabiel Marewski of Paradise Farm and Tim from Fruit and Spice Park.
The Chefs did an outstanding job as there were a lot of distractions! Judges asking questions, snapping photos, not forgetting Edible South Florida’s publisher, Gretchen Schmidt, Farmer Margie from Bee Heaven Farm and Fruit & Spice Director, Tim Stribling were describing tropical fruits, spices and produce to the audience the whole time.
Here are some behind the scenes I captured of the Chefs Cook off. Each chef was given a “secret ingredient” and a box of mystery ingredients and allowed to pick anything from the ingredients table. Winner announced below!
Bring your family to the next one and make it a day’s visit cause it’s a drive! There are food booths or bring a picnic, lots of areas to lay out.
