🦐 Fried Prawns with Creamy Calamansi Sauce 🦐
Date Syrup Candied Walnuts with Chinese Five Spice
Wing Lei is the first Chinese restaurant in North America to earn a Michelin star – serving Cantonese, Shanghai and Szechuan flavors, and featuring tableside-carved Imperial Peking duck.
The meaning of the Chinese characters that represent Wing Lei, is twofold: not only does it mean “forever prosperous” but it also represents “Wynn” itself, the luxury Las Vegas resort and casino. All the menu items are priced ending in 88 cents. Representing prosperity and completeness, the number 88 is especially popular in Chinese culture because of the double eights but also because of its visual similarity to the sign for double happiness 囍.
Places are set with two sets of chopsticks per person. Black chopsticks are used to take food from mutual dishes to one’s plate. White ones are meant to carry food to one’s mouth.
We recently enjoyed an extraordinary meal at Wing Lei, celebrating my nephew’s 21st birthday. The service and ambiance were impeccable, the food sublime. One of our favorite dishes was Fried Prawns, I re-create my version here.
Fried Prawns Recipe
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Old Bay Shrimp Cake Sliders
Old Bay takes the place of ordinary salt & pepper in these juicy, flavorful shrimp cakes. It is a classic seafood seasoning made of celery salt (salt, celery seed), spices (including red pepper, black pepper, cinnamon, nutmeg, cloves), and paprika. Originally created in Baltimore, Maryland over 75 years ago it is a classic for a good reason…it truly enhances the flavor of most shellfish, in this instance – shrimp cakes. Fans of Old Bay can read the interesting history here.
A toasty slider bun from the bakery is smeared with creamy mayonnaise then layered with a succulent shrimp cake, crunchy cucumber, tangy pickled red onion, sub-style oil & vinegar slaw, and just a sprinkle more of Old Bay.
We loved this sandwich for its petite size, the balance of textures and flavors and colors, and especially the absolutely delicious shrimp cake recipe. Thinking of using this shrimp cake in an Eggs Benedict dish soon….
Old Bay Shrimp Cake Sliders Recipe
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Alaska Spot Shrimp, Saffron Pea Risotto
Alaska Spot Shrimp are special, sweet, and succulent. And if cooked correctly, they are luscious and much more tender than the common variety. So if you serve these beauties of the Pacific, you might consider making them the star of the dish: front and center. You can bury them under a rich creamy sauce or a spicy salsa and they would be great, but you just might be covering up a best kept Alaskan secret…Spot Shrimp.
They are truly Southeast Alaska’s hidden gem. Not only one of the world’s most responsibly harvested shrimp—caught in pots by small-scale fishermen—they’re also a gastronomic treasure.
With their slightly briny hint of the sea, spot shrimp taste like a sweet-buttery cross between lobster and Dungeness crab. Seafood lovers will swoon.
Alaska Spot Shrimp Recipe
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Jerk Shrimp with Pico de Gallo and Avocado Crema
Scotch Bonnet-Braised Beef Short Rib with Fall Greens and Polenta
Peanut-Coconut Brittle Drops with Oloroso Sherry
The monthly Beard Box meal kit for two is shipped overnight and costs $100. The portions are generous, and it is a delight to experience the emerging chefs’ creativity while supporting the James Beard Foundation.
For decades, cooking at the James Beard House in New York City’s Greenwich Village has been an aspiration for many chefs and considered a career milestone. In May of 2021, they launched the Beard House Fellows program, which re-envisions the potential of the historic space into a hub of training and professional development for talented emerging chefs.
Each Fellow has a one-month residence at the Beard House where they receive hard skills training along with the opportunity to develop a meal kit that is available across the country.
May 2021 – Nicole Merino
June 2021 – Mimi Chen
July 2021 – Theodore Coleman
August 2021 – Sofia Mendoza
September 2021 – Kencito Vernon
Curated Meal Kit by Chef Kencito Vernon
Continue reading “A Curated Meal Kit Crafted by James Beard House Fellow – Part 2”
Saffron Lemon Shrimp with Bucatini
Feta, Kalamata Olives, Oregano, Red Chile Flakes
These large plump shrimp have a striking golden hue. Here, the exotic flavor of saffron – that heady spice derived from the dried stigmas of a crocus – takes a simple shrimp and pasta dish to another level.
Traditional Greek ingredients – kalamata olives, oregano and feta play supporting roles as lemon “two ways” adds bright tangy notes and red chile flakes bring piquant qualities. And while spaghetti or linguini shapes would work just fine, those robust bucatini noodles magically weave this super-satisfying dish together.
Saffron Lemon Shrimp with Bucatini Recipe
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