Mongolian Beef

Mongolian Beef

Mongolian Beef:
A Chinese-American Classic
with Taiwanese Roots

Mongolian Beef is a classic of Chinese-American takeout — thin slices of beef stir-fried until tender, then coated in a savory soy-based sauce that clings to every bite. Fresh scallions add a mild pungency, weaving a gentle onion bite through the rich sauce. The sauce itself balances salty, garlicky, and gingery depth with a touch of sweetness, creating that signature glossy glaze.

Despite its name, Mongolian Beef has no connection to Mongolia. It was born in Taipei in the 1950s, when “Mongolian barbecue” was invented as a catchy, exotic-sounding style of stir-fry cooked on large griddles. The dish itself is simple, approachable, and endlessly satisfying — the kind of quick wok dinner that’s even better made at home than it is in a takeout box.

Mongolian Beef Recipe

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Roast Duck, Lemon Tarragon Sauce with Roquefort

Roast Duck, Lemon Tarragon Sauce with Roquefort

Roast Duck, Lemon Tarragon Sauce with Roquefort
Fresh Peas, Asparagus, Leeks

Bonjour, mes amis! Happy Bastille Day! July 14th marks the anniversary of the storming of the Bastille prison in 1789 — a dramatic turning point that lit the spark for the French Revolution and the birth of the Republic’s rallying cry: liberté, égalité, fraternité.

Known across France as la Fête Nationale, it’s a day of parades, fireworks, music, and good cheer from Paris to Provence — and we’re joining the festivities in delicious style by serving Canard rôti, paired with a bright lemon-tarragon sauce, fresh peas and asparagus, and a generous flourish of bold, creamy Roquefort. Vive la France!

Roast Duck, Lemon Tarragon Sauce with Roquefort

Roast Duck, Lemon Tarragon Sauce Recipe

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Swordfish Milanese, Pickled Cherry Pepper Sauce

Swordfish Milanese, Pickled Cherry Pepper Sauce

Crispy Breaded Swordfish
Pickled Cherry Pepper Sauce with Dijon Mustard and Garlic, Arugula Salad

Swordfish Milanese combines the best parts of a classic Italian breaded cutlet with the firm, meaty texture and clean flavor of swordfish, which stays juicy when pounded thin and pan-fried. The crisp golden crust contrasts beautifully with the hearty fish, which holds up well to bold toppings or sauces. Paired with a bright lemony arugula salad, and a lively cherry pepper sauce, it feels hearty yet fresh—special but unfussy.

The cherry pepper sauce adds a tangy-sweet kick with gentle heat from sweet pickled cherry peppers, warmth from sautéed garlic, and a touch of Dijon for sharpness. Vermouth brings a fragrant note, while chicken stock ties it all together, creating a zesty, balanced sauce that wakes up every bite.

Swordfish Milanese, Pickled Cherry Pepper Sauce

Swordfish Milanese, Cherry Pepper Sauce Recipe

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Margaritaville Island Rum Cake

Margaritaville Island Rum Cake

Margaritaville Island Rum Cake

“Nibblin’ on sponge cake, watchin’ the sun bake…”

Warning: This is an Adults-Only Cake. It’s basically a sponge cake infused with rum. Lots of rum. Adapted from Margaritaville The Cookbook, Relaxed Recipes for a Taste of Paradise by Carlo Sernaglia and Julia Turshen published by Margaritaville Enterprises LLC 2018.

This Island Rum Cake joins my recipes for the iconic Cheeseburger in Paradise and Jimmy’s Favorite Seafood Gumbo as tributes to Jimmy Buffett.

Margaritaville Island Rum Cake

Margaritaville Island Rum Cake

Margaritaville Island Rum Cake

Depending on the time of day, this cake is equally great with a cup of coffee, a Mai Tai, or even a shot of rum!

Margaritaville Island Rum Cake Recipe

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Spicy Grilled Swordfish with Tobiko

Spicy Grilled Swordfish with Tobiko

Spicy Grilled Swordfish with Tobiko
Chili Oil, Soy Sauce, Sesame Oil, Lemon
Whole Grilled Jalapeño

Grilled swordfish, with its firm, meaty texture and clean, mildly sweet flavor, holds up beautifully to bold sauces. The char adds depth and a hint of smokiness, creating a sturdy base for layers of seasoning and contrast. Paired with a chili oil–soy sauce brightened by fresh lemon juice, the fish takes on a new dimension—rich with umami, balanced by heat, and sharpened by citrus.

The sauce blends savory soy, warming chili oil, bright lemon, and a touch of toasty sesame oil. The citrus cuts through the richness, adding lift and clarity while enhancing the natural flavor of the fish.

Tobiko (flying fish roe) makes a striking final addition. Scattered over the sauced fish, the roe brings vivid red-orange color and delicate texture—tiny cool pearls that pop against the heat and meatiness of the swordfish. Its clean brininess mirrors the ocean, while its crunch offers a satisfying contrast to the fish’s tenderness.

Thinly sliced cucumber and radish add a crisp, refreshing contrast to the meaty fish, grilled jalapeño, and spicy citrus-soy drizzle. The result is a layered, balanced dish—smoky, spicy, citrusy, savory, and sea-bright—with each component enhancing the next while allowing the swordfish to shine.

Spicy Grilled Swordfish with Tobiko Recipe

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