This is the dish that made Chris Santos famous. The longtime judge on CHOPPED is known for his playful takes on culinary classics, and I was honored to work with him on his first cookbook, SHARE. These morsels are inspired by Chinese soup dumplings, but Chris gives them French flair. Be sure to read the Note at the end of the recipe about the dumpling yield.
One thing about vinho d’ alhos–the recipe differs from family to family. (It is pronounced something like “vino dosh.”) The basics are vinegar, wine, pickling spices, and garlic. This version (from my book, Cooking with Tommy Bahama: Flavors of Aloha) only marinates pork for a mere day or two, but aficionados often pickle the meat for three or even more days.
(Photo by Ben Fink.) It is easy to say: “This is the perfect cold weather side dish.” The truth is that there are a lot of perfect side dishes, which is just one reason why they are so beloved. But consider this dish. Roasted Brussels sprout, sweetened with maple syrup, accented by salty crisp bits […]