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!
Shopping in Flushing last week I saw two ingredients that inspired me. The first was lemongrass, I picked up a few spears; the second was fresh cayenne pepper, I bought a few beautiful chilies.
For some reason, I had it in my head that these had to be combined with mango, so Jessica picked up a few large, ripe mangoes from our favorite stand.
I found this recipe for pork belly a while back and have been anticipating making it. Ideally, I would have followed this recipe to the “T” but I didn’t have some exact things. The result should be close though.
Wandering through the farmer’s market yesterday, Jessica and I were discussing whether or not grapes were in the berry family. The answer is yes. If you didn’t already know Jessica loves berries. Then, as if the universe was calling to us a moment later we found ourselves in front of a beautiful stand of chili peppers (one of MY favorite types of berries). They had a huge selection of Pennsylvania-grown chilis, including some Pequins — yum. We bought five and home we went for me to start cooking.
