We did a couple of fun casual dishes off of the Gastropod at the Awarehouse this past Sunday. Art Basel is something we don't normally participate in, but it's like crunch week for Jeremiah. If we could cook outside in the weather Miami has right now all year long, we would jump on a truck tomorrow. Sol belongs in the Sun.
Ya-ka-mein: This was a light riff on the traditional New Orleans hang-over hybrid dish (African American/Chinese). We've always been fascinated with ya-ka-main as a dish and a history and even moreso as a ghetto classic. This is actually the first 'true' version we've done since we cooked in New Orleans years ago. After eras of reviving old hungover souls, it may be time to revive the dish.
braised shortrib, smokey soy ham broth, slow-poached egg, golden noodles, chili oil
Just like the original, we topped it with green onion (cilantro is not traditional, but we like it). Ming had recently made a kick-ass batch of XO sauce, and a select few or us enjoyed ours topped with it.
Chicken & Biscuits: Kurtis tried to replicate Popeye's biscuits for this. It's hard to even come close to that, but his were pretty damn good. We were just conversating about how neither of us has ever made a biscuit that we were truly impressed with (and we've made a few through the years). Still not on the money, but not bad. These biscuits got topped with pulled chicken confit and a spoonful of country sausage gravy.
chicken confit, butter biscuits, sausage gravy, leeks & frites
Thanks to Jeremiah for letting us play once again.