8 minute read
A Hearty Meal
Though every culture has its own unique traditions and cuisines, the concept of “comfort food” is universal. The following are recipes from local restaurants that evoke the traditions and comfort of a hearty meal from their own culinary corner of the globe.
Photography by Rich Smith
TOSTADAS DE TINGA
TAQUERIA JALISCO ANIA
"TINGA TOSTADAS ARE MY GO-TO COMFORT FOOD BECAUSE THEY ARE SIMPLE AND THE RIGHT AMOUNT OF SPICE TO WARM UP ANY RAINY CLOUDY DAY!" – MARIA PARRA, EXECUTIVE CHEF
SEAFOOD UDON
TOTTO SUSHI & GRILL
“UDON IS A TYPE OF THICK NOODLE. OUR SEAFOOD UDON IS VERY LIGHT BUT INCREDIBLY FLAVORFUL. THE USE OF FRESH SEAFOOD GIVES THE SOUP A VERY FRESH QUALITY WITH EXCELLENT FLAVOR. UDON NOODLES ARE EXTREMELY COMFORTING; THEY ARE EASY TO DIGEST, AND A HOT BOWL OF UDON NOODLES IN A FLAVORFUL BROTH IS A GREAT DISH WHEN YOU’RE FEELING ILL.” – SHAWN LEE, HEAD CHEF
DAKGALBI
HAN MI
“THE DISH WAS DEVELOPED IN MY FAMILY’S HOMETOWN OF CHUNCHEON, SOUTH KOREA. THIS CHICKEN STIR FRY HITS THE FLAVOR TRIFECTA: SPICY, SMOKY, AND SAVORY. IT’S MADE IN LARGE QUANTITIES FOR FAMILY GATHERINGS AND EQUIVALENT TO A SOUTHERN FAMILY DINNER." – DAVID SHERRILL, OWNER
YAKAMEIN
NEUTRAL GROUND
“YAKAMEIN IS A SOULFUL DISH AND SOMETHING DIFFERENT FROM WHAT SOUTHERNERS KNOW SIMPLY AS SOUL FOOD. SOULFUL FOOD HAS A DEEPER STORY TO TELL. I'VE TRAVELED TO AFRICA AND EXPLORED THE AMERICAN COAST TO KNOW THE FOODWAYS, FLAVORS, AND METHODS OF MY AFRICAN ANCESTORS AND CREOLE FOOD CULTURE.” – KENYATTA ASHFORD, EXECUTIVE CHEF
AJÍ PERUVIAN RESTAURANT
“THIS IS ONE OF OUR FAVORITE DISHES BECAUSE YOU CAN SAMPLE THREE DIFFERENT DISHES. THESE THREE DIFFERENT COMFORT FOODS BRING BACK MEMORIES OF HOME FOR ME AND TAKE ME BACK TO WHEN MY MOM WOULD MAKE THESE DISHES GROWING UP. I AM SO VERY GLAD THAT WE ARE ABLE TO SHARE THESE TRADITIONAL FLAVORS, COMFORT FOODS, AND DIVERSITY TO THIS BEAUTIFUL COMMUNITY THAT WE’VE BEEN A PART OF FOR THE LAST 10 YEARS.” – PILAR ALBERNAS, OWNER
RECIPES
Tostadas de Tinga
TAQUERIA JALISCO ANIA
Serves 3-4
Ingredients
• 1 pack store-bought tostadas • Crema, to taste • Queso fresco, to taste • Lettuce, to taste • Guacamole or sliced avocado, to taste • Tinga chipotle chicken
For the tinga chipotle chicken: • 8 cups filtered water • 2 whole boneless chicken breasts • 5 large tomatoes • 2 large white onions • 1 garlic head • 1 (7 oz.) can chipotle peppers • ½ tsp. oregano • Salt, to taste
Directions
Bring water, chicken breasts, half of 1 tomato, half of 1 onion, and 1 clove of garlic to a boil for 45 minutes. Save 2 cups of broth to use later. Let the chicken cool, pull apart, and let sit. Take 4 tomatoes, half a can of chipotle peppers, 1 garlic clove, and oregano, and blend until smooth. Set aside. Slice remaining onions and tomatoes. Add olive oil to a pan, and sauté sliced onions and tomatoes, starting with the onions. Add the blended tomato and chipotle mixture to the pan, and bring to a boil. Add a dash of salt, to taste. Once boiled, turn heat to low and add pulled chicken. Cook for 2-4 more minutes.
For assembly: Top tostada with chicken and toppings as desired.
Seafood Udon
TOTTO SUSHI & GRILL
Serves 4
Ingredients
• 8 oz. udon noodles • 2 cups water • 2 cups dashi stock • 4 oz. shrimp • 2 pieces white fish • 4 oz. scallops • 4 Japanese fish cakes • Green onion, to taste • Chili flakes, to taste
Directions
Cook udon noodles according to the instructions, then set aside. In a pot, add the water and dashi stock and bring to a boil. While the stock is boiling, add the shrimp, white fish, scallops, and Japanese fish cakes. Cook until the seafood is almost cooked through. Add the udon noodles to the stock and cook for 30 seconds, then turn off the heat. Garnish with green onions and chili flakes.
Dak-Galbi
HAN MI
Serves 3-4
Ingredients
For the sauce: • 3 Tbsp. sugar • 3 Tbsp. gochugaru (Korean crushed red pepper) • 1 Tbsp. dashida (Korean beef bouillon powder) • ½ tsp. black pepper • 4 Tbsp. soy sauce • 1 Tbsp. oyster sauce • 2 Tbsp. gochujang (Korean red pepper paste) • 1 Tbsp. curry powder • ½ Tbsp. garlic, minced • ⅔ cup apple juice
For the stir fry: • 1 Tbsp. oil • 5 chicken breasts or thighs, thinly sliced • ½ cup green onions, cut into 1-inch pieces • ½ cup white onion, chopped • 2 cups cabbage, diced • 1 cup zucchini, cut into strips
Directions
To make the sauce, mix all ingredients and allow to marinate overnight. In a large skillet over
medium-high heat, pour 1 Tbsp. of oil. Once skillet is smoking, place sliced chicken pieces on the oil. Start mixing right away before the chicken has time to stick to the skillet. Keep stirring chicken and add onions, cabbage, and zucchini. Mix and allow to cook for a few minutes. As the vegetables begin to soften, pour the sauce mixture into the skillet, and stir thoroughly. Continue cooking until chicken is thoroughly done. At the end, mix in your choice of rice or noodles to the skillet to enhance the dish.
Yakamein
NEUTRAL GROUND
Serves 10
Ingredients
• 3 Tbsp. vegetable oil • 1 large yellow onion, roughly chopped • 1 large celery stalk with leaves, cut in half • 1 bunch fresh parsley • 1 large garlic clove, smashed • 3-4 lbs. beef chuck, cut into 1-inch chunks • Salt and black pepper, to taste • 1 Tbsp. soy sauce • 2 tsp. Creole spice • 3-4 eggs (½ egg per serving) • 1 lb. spaghetti • Hot sauce, to taste • 1 bunch scallions, finely chopped
Directions
Put vegetable oil in a large Dutch oven or other heavy soup pot over medium heat. When it’s hot, add the onion, celery, parsley, and garlic. Cook, stirring frequently, until the onion is translucent, about 5 minutes. Season the beef with salt and pepper, then add the beef, soy sauce, and Creole spice blend, along with 3 quarts (12 cups) of water, to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover the pot, and simmer until the beef is very tender, about 2-3 hours. Meanwhile, in a medium saucepan, add the eggs, cover with water, and bring to a boil. Once the water comes to a boil, turn off heat and cover for 10 minutes. Fill a large bowl with ice water. Carefully drain the eggs and transfer them to the ice bath. Cook your pasta according to package directions. Peel the eggs and cut them in half lengthwise. Set aside. When the beef is done, reduce the heat under the pot to low. Transfer the meat to a large bowl with a slotted spoon and shred it with two forks. Strain all the solids from your broth, and return the meat and broth to the pot. Taste and adjust the seasoning. Serve with your favorite hot sauce and top with half an egg and scallions. Note: can use meatballs (pictured) as additional protein, if desired. Can use radish as additional garnish, if desired.
AJÍ PERUVIAN RESTAURANT
Serves 3-4
For the Ají de Gallina:
Ingredients
• 1 chicken breast • 1 onion, chopped • 2 Tbsp. oil • 3 Tbsp. Ají Amarillo (Peruvian Yellow
Pepper) • 4 garlic cloves, minced • ¼ tsp. black pepper • ½ tsp. cumin • Salt, to taste • 1 baguette, soaked in chicken breast stock and blended • ¼ cup Parmesan cheese • 1-2 boiled potatoes
Directions
Cut chicken breast into pieces and put to boil in 3 cups of water. Once chicken is fully cooked, let cool and then shred. Fry the onions in oil until golden. Add Ají Amarillo, minced garlic, black pepper, cumin, and salt. Add blended bread. Remove from heat and add Parmesan cheese. Add shredded chicken and cook for 10 minutes while stirring. Peel and slice boiled potatoes. Serve Ají de Gallina over top of the sliced potatoes.
For the Seco Norteño:
Ingredients
• 1 onion, chopped • 2 Tbsp. Ají Amarillo (Peruvian Yellow
Pepper) • 2 Tbsp. Ají Panca (Peruvian Red Pepper) • 5 garlic cloves, minced • Salt, to taste • Cumin, to taste • 2 bunches cilantro, chopped, with some reserved for garnish • 1 lb. inside round beef • ½ cup beer
Directions
Fry onions until golden. Add Ají Amarillo, Ají Panca, garlic, salt, cumin, and part of the chopped cilantro. Cut beef in medium pieces and place meat in the pot. Add beer and cook on low until tender. Garnish with cilantro when serving.
*Pollo Saltado recipe available on CityScopeMag.com!
