Photography by William Hereford
Dale Talde’s long-awaited debut cookbook Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn brings culinary fusion, a dash of culture, and a peppering of irreverent humor to the table. Born to Filipino parents and raised in Chicago, Dale’s culinary perspective is far from common. With a palate that craves both his mother’s sour fish head soup and good old American tater tots, plus a personality as unique as his recipes,the Top Chef favorite and restaurateur makes for a colorful narrator. Dale shares his story–from growing up with pig heads in the oven to owning multiple restaurants–and his passion for creating one-of-a-kind dishes throughout the colorful pages of Asian-American. From takes on his favorite junk foods (Pepperoni-Pizza “Very Warm” Pockets, anyone?) to plates that give a nod to his Asian background, like Black Pepper-Caramel Beef with Basil and Bean Sprouts, Dale offers readers the chance to dive into the world of cultural fusion without the necessity of hard-to-find ingredients and inflexible technique. Featuring 75 recipes, narratives filled with brash humor and attitude, and photography to inspire even the most hesitant home cook, Asian-American, written with J.J. Goode, is a cookbook that truly stands apart. We were able to get Dale’s recipe for Bao-ed Lobster in Warm Chile Butter. Check it out below! You can enter to win Asian-American and three other amazing reads in our November/December Books We Are Loving Giveaway before December 17!
Dale’s Notes: “I have no loyalties when it comes to lobster rolls. If you pile sweet chunks of crustacean on a bun, I’m sold. Yet there’s something about the Connecticut style—warm, buttery lobster as opposed to the chilled mayo-coated Maine style—that gets me particularly amped. Purists, look away: I use scallion, cilantro, and Sriracha in my version. For anyone who thinks Sriracha is played out, I dare you to taste what happens when it gets mellowed with butter and brightened with lemon juice. Chinese steamed bao buns provide a slightly sweet, doughy backdrop similar to the classic split-top bun.”
- 6 fresh or frozen Chinese buns (aka gua bao, folded buns, or steamed sandwiches)
- 1 stick (¼ pound) unsalted butter, cut into several pieces
- ¼ cup Sriracha
- ½ teaspoon red chile flakes
- ½ teaspoon kosher salt, plus more for seasoning
- 10 ounces cooked lobster meat (from two 1½-pound lobsters), chopped into bite-size chunks (2 cups)
- 1 generous tablespoon fresh lemon juice
- 1 generous tablespoon thinly sliced scallions
- 1 generous tablespoon loosely packed cilantro leaves
- Right before you serve, arrange the buns on a plate, cover them with damp paper towels, and microwave, flipping once, about 1 minute.
- Melt the butter in a small saucepan over medium-low heat and stir in the Sriracha, chile flakes, and ½ teaspoon salt. Reduce the heat to low, add the lobster, and stir occasionally just until the lobster is hot all the way through, 1 to 2 minutes.
- Take the pot off the heat and stir in the lemon juice, scallions, and cilantro. Season to taste with more salt and lemon juice. Cover to keep it warm.
- Remove the buns from the parchment and put them on a plate. Use a slotted spoon to transfer the lobster meat to the bao buns, spoon on as much of the sauce as you’d like, and eat.
- Excerpted from the book ASIAN-AMERICAN by Dale Talde with JJ Goode. Copyright © 2015 by Dale Talde, LLC. Reprinted by permission of Grand Central Life & Style. All rights reserved.
