In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
I don’t really celebrate Easter. I’m Chinese and not religious, but when you start seeing bunnies and peeps everywhere, you get sick of pink and yellow, and suddenly crave eggs. Right? Well, good thing I now have a batch of tea eggs in the fridge, ready for me to snack on any time. It’s actually so common to find in any Chinese household, but every family has their own way of making tea eggs, probably passed down for generations.
We’re still in California, about 2/3 through our trip, but we thought you’d like a recipe right about now, and this one is special. It’s passed down from my grandma.
When we went to my uncle Peter’s house in Maryland, he grilled up some delicious steaks. Lon went crazy over the seasoning and my uncle and mom (who are siblings) told him that it was the seasoning their mom had always put on steak. My mom has grilled up pork with it too, and really this seasoning would probably work on any meat.
