cooking tutorials

How To Make a Blooming Tom Yum-ion

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Chef Mei Lin of Nightshade in Los Angeles makes a blooming tom yum-ion so good that people demand it. Chef Mei’s recipe, which pays homage to the Outback Steakhouse Bloomin’ Onion, is made with a sweet Vidalia onion that’s soaked in buttermilk, hand-dredged in a mix of flour and cornstarch, deep-fried, and dusted with tom yum spices. Finally, Mei makes an aerated coconut-lime ranch dip to complete this crowd-pleasing appetizer.

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How To Make Chile Colorado Burritos with Aaron Sanchez

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Chef Aarón Sánchez shares a recipe straight from his Northern Mexican heritage: his Uncle Mario’s famous Chile Colorado. This Chili Colorado recipe has nothing to do with ground beef, beans, or Texas; instead, Chef Aarón showcases a variety of chiles like guajillo, ancho, pasilla, and árbol.

After toasting, soaking, and pureeing the chile, Chef Aarón adds aromatics and broth into a short rib braise. Chef Aarón breaks tradition by serving his burritos as a family-style casserole.

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How To Make Boudin Balls with Isaac Toups

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Isaac Toups is back in the MUNCHIES Test Kitchen and today he’s making boudin balls, a classic Cajun dish made of pork shoulder, chicken liver, rice, seasonings, and the Cajun trinity of onions, bell peppers, and celery. For extra flavor, Isaac uses beer to deglaze the pork and adds 90 cloves of garlic. Yes, you read that correctly: 90 cloves of garlic. Rice was used historically in this dish to extend the filling in order to feed more people, but Isaac keeps it in for tradition, flavor, and texture. Though the filling can go into sausage casings, Isaac fries it into boudin balls for a flavor-packed snack. Check out the recipe here: to Munchies here:
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How To Make A Po’Boy with Isaac Toups

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Chef Isaac Toups is back, this time showing us how to make a classic fried seafood po’ boy. The shrimp and oysters are tossed in a mixture of cornmeal and corn flour for a crispy and light batter, and the whole sandwich is dressed in a simple tomato and onion salad. The result is the ultimate Louisiana sandwich.

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How To Make Samosas with Chintan Pandya

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Chintan Pandya, chef of Rahi in the West Village and Adda in Queens, knows the secret to a perfectly crispy samosa: frying at two different oil temperatures. Potatoes, peas, and ajwain, an herb thought to have anti-bloating qualities, are also key components to this classic Indian street food. Chintan demonstrates how to use a pasta machine to give the dough a consistent thickness, as well as the proper way to fold samosas.

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How To Make Piri Piri Chicken With Aaron Crowder of Cervo’s

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Aaron Crowder of Cervo’s in Manhattan’s Lower East Side makes piri piri chicken, a slightly spicy, classic Portuguese dish, in the MUNCHIES Test Kitchen. He uses fresh, pickled, and fermented piri piri chili peppers, as well as tomato paste, to achieve the perfect ratio of heat to tang. Deboning the chicken results in a more evenly cooked bird, and a side of homemade aioli and fries rounds out the dish.

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How To Make a Crawfish Boil with Isaac Toups

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Louisiana chef Isaac Toups stopped by the MUNCHIES Test Kitchen to show us how to cook and properly eat a Cajun crawfish boil.

From releasing a crawfish into the wild to playing knife games, Isaac embodies his Cajun roots and passion for rustic, down-home cooking. If you’re looking to feed a hungry crowd and don’t mind making a bit of a mess, this crawfish boil is for you!

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