Kalbi Short Rib Loco Moco takes the classic Hawaiian loco moco and swaps out the hamburger patties for tender kalbi short ribs. The dish is served with white rice and topped with a black garlic gravy and fried egg. You get a hint of sweetness from the short ribs, which is tenderized with kiwi, a full, rich profile from the gravy with a tangy, balsamic-like kick from the black garlic, and of course creaminess from the fried egg.
Read MoreWhen you combine one great pudding with another great pudding, you get the Butterscotch Budino Bread Pudding. Not to be confused with Butterscotch Bread Pudding because the “budino” side of this dish is an important component when you consider the thicker consistency of Italian pudding when compared to American pudding. The dessert consists of bread soaked in butter, eggs, milk, sugar and cinnamon – baked; then topped with a sweet and salty butterscotch budino drizzled with a light caramel sauce. Whether you serve it with ice cream or whipped cream (or both), it’s a win.
Read MoreAt the intersection of meat, carbs and salt is the lomo saltado drunken noodles (extremely healthy for you btw). Tender ribeye steak is marinated in Asian-Peruvian spices and flash wok fried with homemade french fries, tomatoes, red onions, thai basil leaves and wide rice noodles – culminating in a sweet, salty and wildly flavorful dish.
Read MoreThis green chile pork and elote lasagna combines tender pork shoulder with salsa verde, roasted corn, a Mexican-Italian cheese blend and layers of pasta. The pork shoulder is cooked overnight in the green chile salsa until it falls off the bone. Corn is roasted and stripped from the cob. And a threefold cheese blend is created from shredded mozzarella, fresh parmesan and crumbled queso fresco. The lasagna is finished with a drizzle of rich crema and chopped cilantro.
Read MoreNashville hot chicken bánh mì is a spicy fried chicken sandwich with a Vietnamese twist. The recipe starts with boneless chicken thighs soaked in buttermilk, double-dipped in flour, and pan fried. The chicken fat and oil mixture is then tossed in cayenne pepper, chili powder, paprika, dark brown sugar and garlic powder and brushed onto the fried chicken. It’s served in a crusty French baguette lined with cajun mayo and topped with fresh cucumber, cilantro, jalapenos and pickled carrots and daikon.
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