This mild but flavorful dish originally was made with swordfish. It struck me one day how much swordfish was being sold in this one small city alone. Seemed obvious that the world was gonna run out of swordfish so we stopped using that ingredient, and eventually stopped using tuna, monkfish, shark, marlin — all endangeredContinue reading “Catfish Satay”
Note that this makes a lot of dressing. Use the tool in the print option below to adjust the ingredients according.
People forever ask me how it came to be that some guy from Brooklyn wound up opening the first multi-Asian (people now say “Pan-Asian”) restaurant in the hemisphere—at least as our diligent searching has been able to determine. First, my ex-wife and business partner, Ginger Hobbs, bought me a wok in the early seventies, andContinue reading “Shrimp With Lobster Sauce”
The Evil Jungle dishes at Five Spice were among the most iconic and perhaps the recipes in highest demand. Unfortunately, the official recipe card for Evil Jungle Prince either never existed or was lost in the fire. However, we have the recipe cards for the aromatics (perhaps the most important part), Evil Jungle Princess, andContinue reading “Evil Jungle Prince, Princess, and Dumplings”
One doesn’t simply walk into Five Spice without discussing Pad Thai. Jerry, as I recall, said there are two types of Pad Thai recipes – one sweet, one almost sour. He preferred the latter. Sauce For Pad Thai Note that this makes enough sauce to tide most small families over for a while. Adjust accordingly.Continue reading “Pad Thai Bonanza”
This recipe is for making three cheesecakes. Keep one for yourself and give two away.