The “We’ve Finally Launched” Book Giveaway
01.18.10 by served raw
Share your comments for a chance to win: The Craft of the Cocktail by Dale DeGroff and Momofuku by David Chang and Peter Meehan.
Read MoreFaux Ko: Lemongrass-Verbena Brulée Bites with Brandy Snap Fortunes
This dessert is one bite heaven, one bite Hell. The upside is that if you make it through the cookie recipe without screaming, you can vent your frustrations in a handmade passive-aggressive fortune. Beautiful!
Read MoreFaux Ko: Pan-Roasted Dry-Aged Rib Eye a la Ssam Bar
What is it about the Chang touch that turns an ordinary rib eye into something that transforms an “mmm mmm good” into a throaty, carnivorous purr? We have no clue, but this signature recipe from his latest cookbook will give you unspeakable leverage after the first bite.
Read MoreFaux Ko: Asian Gnocchi with Lobster
We channeled David Chang’s East-meets-West sensibilities (not so much channeled as asked ourselves, “it’s gnocchi, how badly can we *&%*&^ up?). Our skills took back seat to the flavorful ingredients and resulted in a dish we think is not only edible, but amazing.
Read MoreFaux Ko: Scallops with Kohlrabi Puree and Pickled Chanterelles
David Chang’s Momofuku scallop recipe makes you wish you had a team of interns prepping pickles on command. Keep a stash of pickled kohlrabi on hand and this dish can be yours when a craving strikes in T minus 15.
Read MoreFaux Ko: Egg-Caviar Nests a la Ko
You won’t find this pimped out plate of breakfast-for-dinner at Perkins. David Chang’s original is a Momofuku signature dish. We gave his recipe a small tweak and proved, that even following when following instructions to the letter, Chang Ko’s best.
Read MoreFaux Ko: Korean BBQ Chicken Steamed Buns
Meet our tribute to David Chang’s steamed pork buns. They’re Korean, filled with chicken and slightly misshapen, but if you dim the lights, serve another flight of yuzu-sake cocktails and scream obscenities from the kitchen, your guests almost won’t know the difference.
Read MoreFaux Ko: Roasted Brussels Sprouts a la Ssäm Bar
Everything David Chang touches turns to holy %$#@$%#. Even normally unappealing green vegetables. His recipe has us addicted to what mom has begged us to do for years: Eat our sprouts.
Read MoreFaux Ko: House-Made English Muffin with Lemongrass Butter
We sat down with a Sazerac Manhattan and a copy of Momofuku by David Chang and Peter Meehan, our two favorite sources of inspiration, and decided to off-road his biscuits. Half-way through the recipe, we curled up and cried uncle — sometimes you just know when to throw in the kitchen towel. Sure, you can top them with a mound of shaved mystery meat, pickled produce or finagled Asian hot sauces, but why? These hit the WTF taste marker in a simple, but masterful way, just as Chang intended.
Read MoreFaux Ko: A Riff-Off of Momofuku Ko, Food Porn Capital of the Free World
Compost cookies. Ramen noodles. Pig parts-apalooza. Inspiration seeps from all corners of Planet Chang. What better way to honor the megalo-chef than recreating his 10-course prix fixe meal, skills (and wits) not included. Here’s our 10-hour, from prep to presentation, timeline and menu.
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